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Salmon Cakes With Lemon - Herb Mayonnaise

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“If you don't have fresh, cooked salmon, tinned salmon may be substituted.”
READY IN:
20mins
YIELD:
6 appetizer servings
UNITS:
US

Ingredients Nutrition

Directions

  1. To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
  2. Season sauce to taste. Refrigerate until needed.
  3. To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about ¾ inch thick.
  4. Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
  5. Serve with sauce.

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