Salmon Cakes With Lemon - Herb Mayonnaise

Total Time
Prep 10 mins
Cook 10 mins

If you don't have fresh, cooked salmon, tinned salmon may be substituted.

Ingredients Nutrition


  1. To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
  2. Season sauce to taste. Refrigerate until needed.
  3. To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about ¾ inch thick.
  4. Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
  5. Serve with sauce.
Most Helpful

5 5

This was a big time hit in our house this evening. I started with 1 big Coho Salmon steak from the freezer and made half the recipe which turned out utterly delicious.Even the sauce was a success. Gotta love the nutritional numbers are very good as well.. Made for Culinary Quest 2014, Salmon 101 Challenge.

5 5

Made this again and love it even more! It's salmon season and hubby is pulling in his limit of 6 pinks a day so I have a freezer full of salmon! I remembered this recipe and the next time he brought fresh salmon home, I baked 4 in the oven in foil and then boned them all at once. I kept 6 cups out and froze the rest in freezer bags.
I made the recipe exactly as it is written except I made a mistake by dumping the corn flakes whole instead of crushed! I just mixed it up anyway and let it set a bit in the fridge, they held together great!
Definately a keeper (haven't tried the sauce yet, I love tartar sauce too much, Thanks Evelyn