Salmon Cakes

With a simple lemon-herb sauce, these make-ahead patties are the perfect light supper for those nights when you would rather not fuss.

  • Prep:
  • Total Time:
  • Servings: 8
Salmon Cakes

Source: Everyday Food, December 2005

Ingredients

For the Salmon Cakes

  • 2 pounds skinless salmon fillet
  • Coarse salt and ground pepper
  • 1 teaspoon hot sauce, such as Tabasco
  • 1/2 cup plain dried breadcrumbs
  • 1/3 cup chopped fresh parsley
  • 1/4 cup light mayonnaise
  • 1/4 cup Dijon mustard
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh lemon juice

For the Lemon-Herb Sauce

  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh parsley, dill, or cilantro
  • Coarse salt and ground pepper

Additional Flavorings (Choose One)

  • 3 tablespoons prepared horseradish
  • 2 tablespoons minced capers
  • 1 teaspoon hot sauce, such as Tabasco
  • 2 tablespoons minced pickled jalapeno chile

Directions

  1. Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.

  2. In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.

  3. Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.

  4. Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.

  5. Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

Cook's Note

To freeze: Form salmon cakes, but do not broil. Place them on a baking sheet; freeze until firm. Wrap each cake in plastic; transfer to resealable freezer bags. Store up to 1 month. Defrost overnight in the refrigerator before broiling.

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