3.52
Salmon CakesWith a simple lemon-herb sauce, these make-ahead patties are the perfect light supper for those nights when you would rather not fuss.
  • 3 tablespoons prepared horseradish
  • 1/4 cup light mayonnaise
  • 2 pounds skinless salmon fillet
  • Coarse salt and ground pepper
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons minced capers
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 teaspoon hot sauce, such as Tabasco
  • 1/2 cup plain dried breadcrumbs
  • 2 teaspoons chopped fresh parsley, dill, or cilantro
  • 2 tablespoons minced pickled jalapeno chile
  • 1/3 cup chopped fresh parsley
  • Coarse salt and ground pepper
  • 1/4 cup light mayonnaise
  • 1/4 cup Dijon mustard
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh lemon juice
servings:8
  1. Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; 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 scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
  3. Form mixture into 8 patties (each about 3 inches wide). 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 herbs. Season with coarse 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.
15 min15 min75 min

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    Salmon Cakes

    By Everyday Food

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    servings:8
    cook time:15min
    recipe source:Everyday Food
    With a simple lemon-herb sauce, these make-ahead patties are the perfect light supper for those nights when you would rather not fuss.
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    Ingredients

    • 3 tablespoons prepared horseradish
    • 1/4 cup light mayonnaise
    • 2 pounds skinless salmon fillet
    • Coarse salt and ground pepper
    • 1/4 cup reduced-fat sour cream
    • 2 tablespoons minced capers
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon hot sauce, such as Tabasco
    • 1 teaspoon hot sauce, such as Tabasco
    • 1/2 cup plain dried breadcrumbs
    • 2 teaspoons chopped fresh parsley, dill, or cilantro
    • 2 tablespoons minced pickled jalapeno chile
    • 1/3 cup chopped fresh parsley
    • Coarse salt and ground pepper
    • 1/4 cup light mayonnaise
    • 1/4 cup Dijon mustard
    • 2 large eggs, lightly beaten
    • 2 tablespoons fresh lemon juice

    Directions

    1. 1Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; 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. 2In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
    3. 3Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
    4. 4Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
    5. 5Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

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    1 USER REVIEWS
    • Missing
      yves By yves on Mon, May 13, 2013 4:39 PM EDT

      star33

      where did the scallions come from in the directions of preparation !!
      0 of 0 people found this review helpful
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