Salmon Cakes With Lemon Herb Sauce

Submitted by Chef #454146

"These salmon cakes are super easy to make and quite savory. I just looked on the back of the Chicken of the Sea Pink Salmon package and saw the recipe. I had all the other ingredients around the house...a real plus. I replaced the horseradish with spicy brown mustard because that's what I had. The cakes are extremely flavorful alone--the sauce just adds to it. Enjoy."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4

ingredients

• SALMON CAKE

• 1⁄4 cup chopped bell pepper
• 1⁄4 cup chopped green onions or 1/4 cup vidalia onion
• 1⁄4 cup mayonnaise or 1/4 cup Miracle Whip
• 1 tablespoon lemon juice
• 1⁄8 teaspoon seasoning salt
• 1⁄8 teaspoon garlic powder
• cayenne pepper
• 1 (7 1/8 ounce) envelope chicken of the sea brand boneless skinless pink salmon
• 1 egg, beaten
• 1 cup dry Italian breadcrumbs, divided
• 3 tablespoons butter (optional)

• LEMON-HERB SAUCE

• 3⁄4 cup mayonnaise or 3/4 cup Miracle Whip
• 1 tablespoon lemon juice
• 1 tablespoon prepared horseradish
• 1 teaspoon dried thyme
• salt and pepper, to taste

directions

1. In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
2. Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
3. Divide and form mixture into 8 balls.
4. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
5. In buttered skillet, over medium heat, fry cakes until golden brown.
6. Serve immediately with Lemon-Herb Sauce.
7. LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.

Reviews

[Miss V.]

Didn't measure up at all, but didn't follow the recipe to the t. Made our own breadcrumbs, used a different sauce with it which was lovely - the salmon we poached ourselves, but everything else. Took a lot longer than expected as well.

 

[Amy W.]

Oh my Gosh! Substitute crushed stove top stuffing for the bread crumbs and this is absolutely fantastic. I am not a big fan of bread crumbs, so the previous suggestion of the stove top allowed me to try this. The saucce alone is great. I could see using this on other meats. My husband wants to try it with steak. Served with basmati rice (mix a little sauce in, yum) and steamed broccoli. Very memorable. I have never actually reviewed a recipe until now. I have tasted some really great stuff here, but this is one of my favorites. Oh, and by the way I did not have green pepper so I used celery. Also, I used Miracle Whip since I had it on hand. Wow!

 

[Linda's Kitchen]

I love this recipe! I've made it several times and tonight I didn't have bread crumbs so I subbed Stovetop stuffing, I just crushed it a little finer. We liked it alot! The crumbs that were left over I poured over the cakes in the skillet.

 

[ChefEd in Eastern K]

Tried the recipe on the package as is...simply wonderful.