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Salmon Cakes

176

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

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 Notes

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.

Reviews Add a comment

  • catbhn21
    23 DEC, 2014
    I used a whole bone-in salmon (well salmon family--I live in Russia where they sell more varieties, many of which are way cheaper than salmon salmon) so I just wrapped it in foil and threw it in the oven for 30 minutes. Just make sure to get all the bones out when you flake it! I added chopped red peppers instead of one of the flavorings (add the egg last and taste the mix as you add seasonings) and I served it as a burger on toasted focaccia with the herb sauce.
    Reply
  • hdelauro
    22 JUN, 2011
    The recipe calls for scallions, but they are not listed in the ingredients. I just added about 1/3 cup - green only, and used Tabasco as the extra ingredient. Also, my husband and I thought that the sauce was a bit too strong for the salmon cake. You need very little of it, if any at all. The cakes were delish! Another "keeper" recipe from Martha!
    Reply
  • Igby
    8 FEB, 2011
    I made these for Super Bowl Sunday. Everyone loved them and was so impressed. I made them day ahead and broiled next day right before serving. The Lemon Herb Sauce is a must. Delicious. I made the sauce while the salmon cakes were broiling. Everyone commented how fresh the salmon cakes taste. You cannot get that freshness from a can. However, absolutely would use canned salmon in a time crunch. Once broiled, salmon flakes off skin quickly.
    Reply
  • wandawoman
    22 APR, 2010
    I chose to use canned salmon as it was what I had at home too. It was much easier and the recipe is very tasty. Everyone enjoyed it at my house!
    Reply
  • JavaJunkie59
    6 MAY, 2009
    intended to use canned salmon all along! It is in the cupboard, so use it.
    Reply
  • uenvyme454
    4 MAY, 2009
    Try using canned salmon instead
    Reply
  • nimbus26c
    4 MAY, 2009
    ksquared36- I thought the same thing!!! Seems like a lot of fuss for a "no fuss" meal... disappointing description.
    Reply
  • ksquared36
    4 MAY, 2009
    Seems like a lot of work for a "no fuss" meal. By the time I roast the salmon - I'd rather just eat as is!
    Reply
  • MS10335922
    4 MAY, 2009
    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.
    Reply
  • BussysMom
    31 MAR, 2009
    How far from the broiler did you cook the patties? Thanks
    Reply