Salmon Cakes With Lemon – Herb Mayonnaise
At a Glance
- Total
- 20 min
- Servings
- 6.00 appetizer servings
Categories
- Appetizer
- Seafood
- Sauté
Allergens
- Fish
- Egg
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Salmon Cakes With Lemon - Herb Mayonnaise brings together 3/4 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon prepared horseradish in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Small bowl, medium bowl, large skillet
Ingredients
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon prepared horseradish
- 2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- 2 tablespoons butter
- 2 cups loosely packed crumbled cooked salmon
- 1/2 cup corn, flake crumbs
- 2 green onions, chopped
- 1/4 cup celery, finely chopped
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
- 1 dash Worcestershire sauce
- 1 large egg
Instructions
To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
Season sauce to taste. Refrigerate until needed.
To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about ¾ inch thick.
Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
Serve with sauce.
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