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Salmon Cakes With Lemon Herb Sauce

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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