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Crispy Salmon Cakes with Lemon-Caper Mayonnaise

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Ingredients

  • 1 tablespoon vegetable oil, divided
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup crushed fat-free saltine crackers (about 20 crackers), divided
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 7-ounce cans Kirkland Signature Canned Salmon drained and flaked
  • 1 large egg, lightly beaten
  • Lemon-Caper Mayonnaise
  • 6 tablespoons fat-free mayonnaise
  • 2 teaspoons capers
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

Details

Servings 4

Preparation

Step 1

Prepare Lemon-Caper Mayonnaise: Combine all ingredients in a small bowl; cover and chill.

To prepare the salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; saute for 4 minutes, or until tender.

In a medium bowl, combine onion mixture, 1/2 cup crackders, mustard, black pepper, salmon and egg.

Divide salmon mixture into 4 equal portions, shaping each into 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill for 20 minutes.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties and cook for 5 minutes on each side, or until lightly browned.

Serve the salmon cakes with Lemon-Caper Mayonnaise.

Makes 4 servings.

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