4 Videos | Photo: Salmon Cakes Recipe
Ingredients
- Vegetable or canola oil, for frying
- 3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
- 1 1/2 cups cracker meal
- 2 large eggs, beaten
- 2 rounded teaspoons Old Bay seasoning blend
- 1/2 red bell pepper, seeded and finely chopped
- 20 blades fresh chives, snipped or chopped
- 2 to 3 tablespoons fresh dill, a handful, finely chopped
- 1 teaspoon cayenne pepper sauce
- 1 lemon, zested and juiced
- Salad greens
- Coarse salt
- Extra-virgin olive oil, for drizzling
- 1/2 cup mayonnaise or reduced fat mayonnaise
- 1/2 cup chili sauce
- 2 tablespoons dill pickle relish
Directions
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
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By gls5144_10439336
Andover, KS
on March 17, 2013
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This was pretty good! Just a tad bit dry, so i squeezed some more lemon on the finished product. Tasty! FYI - The recipe states this feeds four. I used three cans of salmon and followed the recipe and this could have fed six or maybe even eight.
By strandjss
North Florida
on October 31, 2012
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These are awesome. I don't use the sauce recipe. I serve the patties on a bed of arugula drizzled with lemon and a little kosher salt.
By lompocmike
Lompoc, CA
on August 14, 2012
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One of my all time favorites. I use leftover salmon. Instead of crackermeal, you can use panko. Based on other reviews I cut the old bay in half. I adjusted the panko/egg until it "felt right". The sauce is PERFECT for this, but if you really don't like spicy you won't like to sauce. It has a little kick to it. Here is my twist....Have it for breakfast. Poach or fry an egg, put the reheated salmon cake on top of toast or english muffin. Egg goes on top of salmon and cover with the sauce. I buy salmon just to have this breakfast.
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