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 bumom22
Malibu, CA
on May 04, 2012
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OUTSTANDING! Made a few alterations: canned salmon, not fresh, bread crumbs instead of cracker meal (never heard of that, anyway, diced onion instead of chives, can never find Old Bay Seasoning so I used poultry seasoning, small bit of cayenne pepper in place of cayenne sauce, dried dill instead of fresh, and added a tablespoon of what I consider to be a "must add", capers. Mixed everything with a fork and the consistency was perfect for shaping. Wowie wow wow, so darn good. Very disappointed with the sauce the first time, though, didn't make it again. Had them instead with Veganaise which was the perfect complement. Delish.
By geo1528_13072668
Tucson, 41
on May 01, 2012
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Outstanding!!!!
By JamesR.N.
Santa Rosa, CA
on February 20, 2012
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Salmon cakes get no better then this recipe! I made them for dinner this evening and the kids cleaned their plates, a rare occurrence, and were even wanting seconds! I broiled the cakes instead of frying...perfect.
Read all 71 reviews