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Salmon Cakes

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

Source: Everyday Food, December 2005
Total Time Prep Servings

Ingredients

For the Salmon Cakes

For the Lemon-Herb Sauce

Additional Flavorings (Choose One)

Directions

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.

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Reviews

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How would you rate this recipe?
176
  • 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

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