Salmon Cakes

"Salmon cakes with green chilies topped with lemon herb mayo. Make these in the morning and they are ready for a fast dinner."
 
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photo by PanNan photo by PanNan
photo by PanNan
photo by Boomette photo by Boomette
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Brenda. photo by Brenda.
Ready In:
28mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
  • In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
  • Shape mixture into 4 patties, about 3/4 inch thick.
  • Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
  • Serve with salsa, cocktail or tartar sauce or lemon herb mayo:

  • 3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.

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Reviews

  1. These were very good. I left out the green chiles simply because I didn't have any, but they still tasted great. I also modified the dressing because I didn't have horsradish. I used the mayo, dome fresh dill, and some green onions...tasted great. Thanks.
     
  2. It's very easy to do. I really like that. The taste is good but the Dijon mustard was all we can taste. So next time, I'll omit it. And I won't put green chilies or less. Thanks Calee :) Made for Zaar Star Game.
     
  3. Nice flavor combo here! The outside had a crispy crust and the inside was very moist. We prefer ours a little drier. The chilis gave this a zip that was very nice. Thanks for a great recipe!
     
  4. Lovely salmon patties. Made just as ask except I made 1/2 the recipe. Everything worked fine with the reduction. I skipped the lemon mayo and used tartar sauce. Great use of canned salmon. Very tasty indeed.
     
  5. Fantastic Salmon Cake Recipe! The green chiles added a great flavor to the patties. I did make the lemon-mayo recipe provided and I was in heaven. I made the sauce early in the morning and let the flavors blend for a few hours until lunch. This is a keeper and I am so glad you shared this recipe. Nick's Mom
     
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