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Salmon Cakes with Lemon-Herb Sauce


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  • Four 6-ounce pouches pink salmon
  • 3/4 cup finely chopped red pepper
  • 3/4 cup finely chopped green onions
  • 3/4 cup mayonnaise
  • 3 tablespoons fresh lime juice
  • 3/4 teaspoon seasoned salt
  • 3/4 teaspoon Cayenne pepper
  • 3 large eggs, beaten
  • 3 cups dry bread crumbs, divided
  • Non-stick cooking spray



Step 1

In a large bowl, gently flake salmon. Stir in chopped red pepper, green onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Stir in eggs and ¾ cup of bread crumbs. Form mixture into 16 balls.

Place remaining breadcrumbs on a plate. Roll balls in bread crumbs and flatten into cakes about ½ inches thick.

Heat griddle to 350F. Spray surface with non-stick spray and fry cakes until golden brown on both sides. Serve with Lemon-Herb Sauce.

Lemon-Herb Sauce
2 ¼ cups mayonnaise
2 tablespoons fresh lemon or lime juice
3 tablespoons prepared horseradish
3 teaspoons dried thyme
Salt and pepper, to taste

Combine all ingredients in a small bowl. Chill until ready to serve.

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