salmon cakes with lemon caper mayonnaise

whatever you call them croquettes, burgers, cakes.. etc.. they are good we actually ended up eating ours on toasted ciabatta bread with spicy cocktail sauce (ketchup, prepared horseradish and a squeeze of fresh lemon) and a slice of purple onion.. very good.. now working with canned salmon is not for the weak of heart or stomach for that matter.. i drained mine into a colander and picked out the bones and skin before adding to my mixing bowl.. and there is no picture.. they wouldn't let me take it they were hungry.. ha ha.. i served with sweet potato fries and smoky fry sauce..

prep time: 15 minutes
cooking time: 10 minutes
servings: 4

  • 1 egg beaten
  • 2 Tbl chopped green onion (top and bottom)
  • 1/4 cup fresh squeezed lemon juice
  • Lemon zest
  • ½ tbls Dijon mustard
  • Salt and pepper to taste
  • 2 cans pink or red salmon
  • 1 cup crushed saltine crackers (I was out so I used ritz crackers)
  • 2 Tblsp. Oil

in a medium bowl, combine egg, green onion, lemon juice, mustard, salt, and pepper. Add salmon and crushed crackers; mix well. form salmon mixture into four patties, each about 1 inch thick.  heat the oil over medium heat in a non stick skillet. brown salmon patties on both sides, 3-5 minutes on each side. serve your salmon patties hot with caper mayonnaise. If desired, garnish with lemon peel…

caper mayonnaise: in a small bowl, stir together ¼ cup mayonnaise, 2 teaspoons drained capers, 1 teaspoon lemon juice, and ¼ teaspoon ground black pepper..


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