Crispy Salmon Cakes With Lemon- Caper Mayonnaise

Submitted by GaylaJ

"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."

 

• Ready In: 50mins
• Ingredients: 18
• Serves: 4

ingredients

• Flavored Mayonnaise

• 6 tablespoons fat-free mayonnaise
• 2 teaspoons capers
• 1⁄2 teaspoon grated fresh lemon rind
• 1⁄2 teaspoon lemon juice
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon crushed red pepper flakes

• Salmon Cakes

• 1 tablespoon vegetable oil, divided
• 1⁄4 cup finely chopped onion
• 1⁄4 cup finely chopped celery
• 3⁄4 cup crushed fat-free saltine crackers (about 20)
• 1 tablespoon Dijon mustard
• 1⁄4 teaspoon fresh ground black pepper
• 2 (7 1/2 ounce) cans canned salmon, drained (skinless, boneless)
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise
• 1⁄2 teaspoon lemon juice
• 1⁄2 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

[bes1111]

Very nice. Costco sells canned salmon in the small cans so I just cut the recipe in half. I also use panko crumbs on the outside and makes it nice and crunchy, also I don't bother to saute the celery and onion first. Definitely a keeper!

 

[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.

 

[Laura S.]

Delish! I had leftover fresh salmon on hand and roasted it so it was cooked vs the canned. Even my picky eating little ones polished theirs off. Littlest one asked me to make it again. Family hit!

 

[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!

 

[southshore cook]

Made these for dinner last night -but with the following changes. Used leftover cooked salmon and finely diced the onion and celery and also 1/4 cup red bell pepper Rather than sauteing them I added them to the salmon mixture and the taste and texture were amazing. Was short of cracker crumbs so used Panco for the outsides. We served them on a bed of mixed baby spinach and baby spring mix with herbs, and drizzled everything with a Lemon, Lime, Basil & Caper Vinaigrette for a bit more of a heart healthy meal. Couldn't have had it any better at a fine restaurant!