Crispy Salmon Cakes With Lemon- Caper Mayonnaise

GaylaJ's Note:

This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.

• Total Time: 50 mins
• Prep Time: 40 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

Flavored Mayonnaise

• 6 tablespoons fat-free mayonnaise
• 2 teaspoons capers
• ½ teaspoon grated fresh lemon rind
• ½ teaspoon lemon juice
• ¼ teaspoon fresh ground black pepper
• 1⁄8; teaspoon crushed red pepper flakes

Salmon Cakes

• 1 tablespoon vegetable oil , divided
• ¼ cup finely chopped onion
• ¼ cup finely chopped celery
• ¾ cup crushed fat-free saltine crackers (about 20)
• 1 tablespoon Dijon mustard
• ¼ teaspoon fresh ground black pepper
• 2 (7 ½ ounce) cans canned salmon , drained (skinless, boneless)
• 1 large egg , lightly beaten
• 2 tablespoons mayonnaise
• ½ teaspoon lemon juice
• ½ teaspoon Worcestershire sauce
• 2 -3 dashes Tabasco sauce

Directions:

1. Mayonnaise:.
2. Combine first 6 ingredients in a small bowl; cover and chill.
3. Salmon Cakes:.
4. Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
5. Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.
6. Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
7. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
8. Serve salmon cakes with flavored mayonnaise.

Reviews

[Jennabelle]

DELICIOUS! We only had Ritz crackers and it was a good choice. Also threw in some cilantro but I bet parlsey or other herbs would add to the flavor nicely. Oldest son who hates fish said it wasn't too bad - ha! Parents think it's hands-down the best salmon cakes we've ever had. THANK YOU for sharing this one!

[MrBob]

This has become our go to recipe for salmon cakes for sometime now but I never got around to posting a review until now. Follow the recipe exactly, make sure to use the flavoured mayonnaise, and you will not be disappointed.

[Chef #454783]

My husband LOVES when I make these. I stick to the recipe (except when I know my son's eating too- then I use 3 cans of salmon.) I think that the evil mayo dressing and the ritz crackers make this yummy!