Salmon Cakes With Lemon-Herb Mayonnaise

If you don't have fresh, cooked salmon, tinned salmon may be substituted.
Photo by Addie P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Salmon Cakes:

  • 2

    cups loosely packed crumbled cooked salmon

  • 1/2

    cup corn flake crumbs

  • 2

    green onions, chopped

  • 1/4

    cup celery, finely chopped

  • 1/4

    cup mayonnaise

  • 2

    tablespoons chopped fresh thyme or

  • 2

    teaspoons dried thyme

  • 1

    dash Worcestershire sauce

  • 1

    large egg

  • Mayonnaise:

  • 3/4

    cup mayonnaise

  • 1

    tablespoon fresh lemon juice

  • 1

    tablespoon prepared horseradish

  • 2 1/2

    teaspoons chopped fresh thyme or

  • 1

    teaspoon dried thyme

  • 2

    tablespoons butter

  • =============

Directions

Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about 3/4-inch thick. Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2-1/2 teaspoons thyme in small bowl. Season sauce to taste. Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. ~*~*~*~*!~*~*~ REVIEWS: Found this recipe while browsing the photo forum - the awesome looking photo had me checking out the recipe. Just knew that would be a hit at our house - and it was. I did up the sauce early in the day to let the flavors meld. I used canned salmon and made as posted - great Salmon Cakes! No changes needed for this one.The sauce so good it will be made and offered when serving salmon. It's a recipe that will be shared with family and friends. I cut the recipe in half and perhaps this affected the moisture in the fish cakes -Also I used Salmon canned in water. I found the fish cakes a bit dry. I made the Lemon Herb Mayo early in the day to allow the lemon/thyme/ horseradish to fuse. I loved this sauce even better than your standard Tartar sauce and will serve this with other fish dishes. Thanks for posting this recipe! UPDATE: Made these again with leftover baked salmon they were perfect - Great flavor We loved these! I used 1 large can of salmon, removing the bones and skin but not drained. With the added liquid, I needed every bit of the crumbs. After mixing and forming into loose patties, I coated the outsides with cracker crumbs and refrigerated them for an hour or so - a technique I always use to make sure they hold together when frying. I needed more than the 2 tablespoons of butter for frying since mine were cold and took a bit longer. These puppies were moist and fall-apart tender with a lovely light flavor; the thyme is subtle but it's there. The sauce - I am not a fan of mayo but the horseradish and thyme turned this into a treat! DH even abandoned his customary ketchup (ugh!) in favor of the mayo. I am so glad I chose this recipes.

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