Salmon Cakes with Lemon Caper Mayonaise

July 15, 2011

Superb! This turns a $3 can of salmon into a gourmet meal,I would not use fresh salmon this way. These satisfied an overdue craving for crab cakes,  and works well for those that have shellfish allergies in their family . This is a compilation of at least ten recipes and I wouldn’t change it again. The perfect salmon cake with a divine sauce,that I have kicked up the lemon amounts to thin it a bit and make it less “mayo”y. Perfect alone as an appetizer, or served tonight with an accidental new keeper,orecchiette with  mushrooms and marsala.

  • 1 large can Alaskan Salmon
  • 1 egg
  • 1/2 C. panko ( I used whole wheat )
  • 1/2 sm. purple onion, finely diced
  • 2 t. capers
  • dash hot sauce (Moore’s!!)
  • 1/2  T. worcestershire sauce
  • 1/2 t. Old Bay
  • 1/2 t. black pepper
  • 1 t. Dijon mustard

Combine mustard with pepper, Old Bay,hot sauce and worcestershire sauce. Beat egg well. Look over the salmon and remove any small bones. To the salmon add the egg, mustard /spice mixture,onion and capers. Mix the panko in last.Refrigerate while you make the sauce.

Lemon Caper Mayonaise

  • 3/4 C. Hellman’s mayonaise
  • 1 whole lemon, zested and juiced
  • 2 T. capers
  • 1 T. dried dill/3 T. fresh dill
  • 1 t. pepper
  • 1 t. paprika
  • scallion for garnish

Combine all ingredients except scallion. Put in the refrigerator until ready to serve.

Form salmon into small patties,using about 3 tablespoons for each one.I prefer them small for several reasons:they cook more quickly without drying out, they don’t fall apart which can happen when you don’t use a ton of filler and they can be served as an appetizer or main course with a side this way.

Heat a large saute pan and add a few squirts of olive oil.Brown cakes about 4 minutes on each side.


Serve as an appetizer,garnished with Lemon Caper Mayonaise and scallions….

or as an entree’ surrounded by a delicious pasta.


One comment

  1. Looks and sounds amazing! I never realized you had this site. I will be visiting often. Thanks for the recipe, I will be trying this soon!

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