“This recipe calls for canned salmon, but to make it really tasty, use leftover poached, broiled or grilled salmon. I was given this recipe by a friend at work.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mash the cooked potatoes; stir in the flaked salmon, egg, 1/4 cup cracker crumbs, dill (or parsley and dried dill), 1 T of jalapeño sauce, horseradish and salt, stir until mixture is well combined.
  2. Shape mixture into four 1/2-inch-thick patties.
  3. Place remaining cracker crumbs in a small plate; dip salmon cakes in crumbs to coat well on all sides.
  4. In a 12-inch skillet over medium-high heat, heat butter and olive oil; add salmon cakes and cook about 4 minutes on each side, turning once.
  5. To make green mayonnaise, combine mayonnaise, 1 tsp jalapeño sauce and 2 tsp fresh dill.
  6. Serve salmon cakes with green mayonnaise.

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