Salmon Cakes With Green Mayonnaise

Total Time
40mins
Prep 30 mins
Cook 10 mins

This recipe calls for canned salmon, but to make it really tasty, use leftover poached, broiled or grilled salmon. I was given this recipe by a friend at work.

Ingredients Nutrition

Directions

  1. In a large bowl, mash the cooked potatoes; stir in the flaked salmon, egg, 1/4 cup cracker crumbs, dill (or parsley and dried dill), 1 T of jalapeño sauce, horseradish and salt, stir until mixture is well combined.
  2. Shape mixture into four 1/2-inch-thick patties.
  3. Place remaining cracker crumbs in a small plate; dip salmon cakes in crumbs to coat well on all sides.
  4. In a 12-inch skillet over medium-high heat, heat butter and olive oil; add salmon cakes and cook about 4 minutes on each side, turning once.
  5. To make green mayonnaise, combine mayonnaise, 1 tsp jalapeño sauce and 2 tsp fresh dill.
  6. Serve salmon cakes with green mayonnaise.

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