Dinners · Recipes · Seafood

Salmon Cakes

I knew that these were delicious when my husband, Daniel, took the first bit and his eyes lit up.  The lemon-herb sauce is the perfect accompaniment.  Serve with some lemon green beans (find recipe under ‘Sides’), and you have a great dinner.

Ingredients – Serves 4

Salmon Cakes:

  • 1 pound skinless salmon fillet
  • Salt and ground pepper
  • 1/4 cup thinly sliced green onions
  • 1/3 cup plain dried breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 tbsp light mayonnaise
  • 2 tbsp Dijon mustard
  • 1 egg, lightly beaten
  • 2 tbsp fresh lemon juice
  • 1/2 tsp hot sauce
  •  

    Lemon Herb Sauce: 

  • 2 tbsp light mayonnaise
  • 2 tbsp reduced-fat sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp chopped fresh dill
  • Salt and ground pepper
  •  

    Directions

    1. Preheat oven to 400 degrees. Place fish on a baking sheet lined with parchment paper; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.

    2. In a large bowl, combine green onions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, hot sauce and salmon. 

    3. Form mixture into 4 patties.  Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.

    4. Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped dill. Season with salt and ground pepper.

    5. Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with lemon herb sauce.

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    3 thoughts on “Salmon Cakes

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