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  • 3servings
  • 30minutes
  • 595calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, D
MineralsNatrium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups salmon , cooked (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)

  2. 1/2 cup dry breadcrumbs

  3. 2 -3 green onions , chopped

  4. 1 celery rib , finely chopped

  5. 1/4 cup mayonnaise

  6. 1/4 teaspoon cayenne pepper (or to taste)

  7. 1 teaspoon dried dill

  8. 1 teaspoon thyme

  9. 1 teaspoon Worcestershire sauce

  10. 1 egg , slightly beaten

  11. salt (to taste) or seasoning salt (to taste)

  12. lemon pepper (to taste or use fresh ground black pepper)

  13. 4 tablespoons butter

  14. 2 tablespoons oil

  15. 1/2 cup mayonnaise

  16. 2 tablespoons whipping cream, unwhipped

  17. 2 tablespoons lemon juice

  18. 1 lemon , zested

  19. 1 tablespoon prepared horseradish

  20. 1 -2 minced fresh garlic clove (or to taste)

  21. 1/2-1 teaspoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.

  2. Season with salt and lemon pepper or black pepper to taste.

  3. Shape into 7 or 8 salmon cakes.

  4. Melt the butter with the oil in a heavy skillet.

  5. Brown salmon cakes on both sides (about 5 minutes per side).

  6. Place on a dish or a serving platter lined with mixed greens.

  7. To make the lemon aioli: mix all ingredients together.

  8. Serve on or with the salmon cakes.

  9. Delicious!

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