Salmon Cakes with Lemon Herb Sauce Recipe

Catch and Cook with Cannon Downriggers

Check out this crispy, flaky, and tasty salmon cake recipe that will likely become a staple in your home! A nice way to reuse any leftover cooked salmon or drained canned salmon. 

This recipe has been provided by Cannon Downrigger pros, Mark and Rita Bachman.

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How to make this salmon cake recipe

 

• Prep Time: 30 minutes
• Cook Time: Variable
• Serves: 2-4 people

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Ingredients:

• 1lb of cooked / leftover salmon (You can also use canned salmon)
• 1/4 cup of green onion
• 1/4 cup of finely chopped red bell pepper
• 1/4 cup of Mayonaise
• 1 tablespoon of lemon juice
• 1/4 tsp of salt
• Cayenne (red) pepper to taste
• 1 Egg - Beaten
• 1 cup of Italian bread crumbs
• 3 tablespoons of butter

Lemon Herb Sauce:

• 3/4 cup of Mayonaise
• 1 tablespoon of lemon juice
• 1 tablespoon of horseradish sauce
• 2 1/2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
• Salt and pepper to taste

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Steps:

• Flake / shred your cooked salmon
  • If not cooked, preheat oven to 425˚F
  • Brush salmon with olive oil and place on a baking sheet skin-side down
  • Cook for 10-13min (will depend on thickness)
• Combine all ingredients for Lemon Herb Sauce and set aside or place in the refrigerator
• Mix together salmon, red pepper, green onion, mayonnaise, lemon juice, seasoned salt, and cayenne pepper
• Stir in egg and 4 T of bread crumbs
• Shape into patties

• Place remaining bread crumbs on a plate
• Coat each cake with the bread crumbs
• Fry in butter on Medium to Medium-High heat until golden brown on both sides

• Chill until ready to serve
• Top the cakes with your lemon herb sauce and enjoy!

 

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Looking for other delicious recipes from Cannon Downriggers? 

Try out our Simple Grilled Salmon Recipe from Cannon pro, Capt. Doug Saint-Denis!