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Salmon Cakes with Lemon-Herb Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Delicious salmon cakes topped with a tangy lemon-herb sauce.

Ingredients

  • FOR THE SALMON:
  • 1-¼ pound Salmon Fillets
  • 2 whole Scallions, Sliced
  • ¼ cups Parsley, Finely Chopped
  • ⅓ cups Bread Crumbs
  • 1 whole Egg
  • 1 Tablespoon Capers, Minced
  • 2 Tablespoons Mayonnaise
  • 2 Tablespoons Dijon Mustard
  • ½ whole Lemon, Juiced
  • ½ teaspoons Hot Sauce
  • Salt And Pepper, to taste
  • FOR THE LEMON-HERB SAUCE:
  • ¼ cups Mayonnaise
  • ¼ cups Sour Cream
  • 2 teaspoons Parsley, Finely Chopped
  • ½ whole Lemon, Juiced

Preparation

Preheat oven to 350 F.

Put salmon fillets into a baking dish. Bake salmon at 350 F for 15 minutes or until it flakes easily with a fork. Remove dish from the oven and set aside to cool. Turn off the oven.

Combine scallions, parsley, breadcrumbs, egg, capers, mayo, mustard, lemon juice, and hot sauce in a medium sized bowl. Season with salt and pepper and mix together. Once salmon is cool enough to handle, break salmon into smaller pieces and add it into the mixture.

Divide salmon mixture into 8 patties and place on a foil-lined baking sheet. Put patties in the freezer for 15 minutes until cold and firm. While they are freezing preheat the broiler in your oven. Remove pan from the freezer, put it under the broiler and broil salmon cakes 7-8 minutes.

To make the lemon-herb sauce: In a medium sized bowl whisk together mayo, sour cream, parsley and lemon juice.

Serve salmon cakes with lemon-herb sauce and blanched asparagus.

Adapted from Martha Stewart.

2 Comments

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Lori @ Closet and Kitchen on 10.7.2013

I’m sure you could! I think a 15 oz. can of salmon is supposed to feed 4 people, so that would be my best guess. Let me know how it turns out if you try it!

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auntlynda on 7.26.2013

This really sounds good! Could you use canned salmon? How much?

One Review

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Corbin on 8.12.2013

Made just like the recipe and it came out great! I added green onions instead of the scallions and it was worth it!

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