Grilled Salmon Cakes With Lemon Mayonnaise

Grilled Salmon Cakes With Lemon Mayonnaise
Grilled Salmon Cakes With Lemon Mayonnaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup mayonnaise plus

  • 1

    tablespoon mayonnaise

  • 6

    green onions - (2 minced, and remaining 4 cut into 4" lengths)

  • 1

    tablespoon fresh lemon juice

  • 2

    teaspoons grated lemon peel

  • 1/4

    cup chopped fresh Italian parsley - (packed)

  • 1 1/4

    pounds skinless salmon fillets cut 1" cubes

  • 2

    tablespoons Dijon mustard

  • 1/2

    cup panko (Japanese breadcrumbs) (or fresh breadcrumbs made from crustless French bread)

  • 3/4

    teaspoon salt

  • 3/4

    teaspoon freshly-ground black pepper

  • Olive oil as needed

Directions

Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside. Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tablespoon mayonnaise. Using on/off turns, blend until salmon is coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil. Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve lemon mayonnaise alongside. This recipe yields 8 cakes. Try these on grilled buns for a "burger" variation. Panko is available in the Asian foods section of most supermarkets.

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