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."
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
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Flavored Mayonnaise
- 6 tablespoons fat-free mayonnaise
- 2 teaspoons capers
- 1⁄2 teaspoon grated fresh lemon rind
- 1⁄2 teaspoon lemon juice
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon crushed red pepper flakes
-
Salmon Cakes
- 1 tablespoon vegetable oil, divided
- 1⁄4 cup finely chopped onion
- 1⁄4 cup finely chopped celery
- 3⁄4 cup crushed fat-free saltine crackers (about 20)
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon fresh ground black pepper
- 2 (7 1/2 ounce) cans canned salmon, drained (skinless, boneless)
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon Worcestershire sauce
- 2 -3 dashes Tabasco sauce
directions
-
Mayonnaise:
- Combine first 6 ingredients in a small bowl; cover and chill.
-
Salmon Cakes:
- Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
- 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.
- Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
- 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.
- Serve salmon cakes with flavored mayonnaise.
Questions & Replies
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Reviews
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Very nice. Costco sells canned salmon in the small cans so I just cut the recipe in half. I also use panko crumbs on the outside and makes it nice and crunchy, also I don't bother to saute the celery and onion first. Definitely a keeper! -
This has become our go to recipe for salmon cakes for sometime now but I never got around to posting a review until now. Follow the recipe exactly, make sure to use the flavoured mayonnaise, and you will not be disappointed. -
Delish! I had leftover fresh salmon on hand and roasted it so it was cooked vs the canned. Even my picky eating little ones polished theirs off. Littlest one asked me to make it again. Family hit! -
DELICIOUS! We only had Ritz crackers and it was a good choice. Also threw in some cilantro but I bet parlsey or other herbs would add to the flavor nicely. Oldest son who hates fish said it wasn't too bad - ha! Parents think it's hands-down the best salmon cakes we've ever had. THANK YOU for sharing this one! -
Made these for dinner last night -but with the following changes. Used leftover cooked salmon and finely diced the onion and celery and also 1/4 cup red bell pepper Rather than sauteing them I added them to the salmon mixture and the taste and texture were amazing. Was short of cracker crumbs so used Panco for the outsides. We served them on a bed of mixed baby spinach and baby spring mix with herbs, and drizzled everything with a Lemon, Lime, Basil & Caper Vinaigrette for a bit more of a heart healthy meal. Couldn't have had it any better at a fine restaurant!
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Tweaks
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Nice!!! I normally make fish cakes by just throwing whatever I have on hand together. So I never have the same fish cake twice... LOL! But this one caught my attention mostly due to the lemon caper mayo. And that was a GREAT call! I did follow the salmon cake recipe just for kicks, and it was wonderful. The only changes I had to make were to use red bell pepper instead of celery because I didn't have any, and siracha sauce instead of tabasco because I couldn't find it. But the sauce - OMG - it was wicked good! Made it exactly as written, only a bit more lemon juice and red pepper flakes to our taste, and regular mayo because we refuse to use low-fat. :~) Will definitely make this again! Thanks for posting! -
These were quite good! I used Townhouse crackers instead of saltines, and since I discovered we were out of hot sauce, I put in a little hot chili paste. I also added a little parsley and Old Bay to the outside crackers, which was nice. I personally don't like capers so I made the sauce as directed, but added some dill instead of capers. Was pretty good! -
These are wonderful! They take a little bit more work than I am used to for salmon cakes but the flavor and texture was right on! Only changes I made were using cornflake crumbs instead of cracker crumbs and using chili paste in lieu of Tabasco. Oh, and I didn't have capers so used relish instead. Turned out wonderful! Thanks GaylaJ!!! -
Fabulous! My DH can't get enough of them. I used wheat thins instead of saltines, and added some diced red bell peppers to the onion and celery. I served them on a bed of baby greens dressed with a lemon basil vinaigrette - unbelievably delicious! Very fancy for canned fish... -
Loved these! Made them two weekends in a row! Really, really good. I used Ritz crackers instead of saltines based on another recipe that recommended it. Otherwise, followed recipe for the cakes exactly. As for the sauce, made it per the recipe the first time (except used regular mayo) and it tasted wonderful, but I wanted to lighten it up (I don't like the taste of fat-free or low-fat mayo), so I used a combination of 3 tbls mayo and 3 tbls low-fat plain yogurt. Liked this even better!
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