Community Pick

Crispy Salmon Cakes With Lemon- Caper Mayonnaise

“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: