Lemon-Pepper Salmon Cakes Recipe

Name: Lemon-Pepper Salmon Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb cooked salmon, from fresh (see Jubes' Simple and Healthy Poached Salmon); 3 tablespoons canola oil, divided; 1/3 cup red bell pepper, finely chopped; 2 green onions, sliced (green part); 1 1/2 - 2 teaspoons lemon-pepper seasoning; salt; 3 -4 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 whole egg, lightly beaten; 1 cup panko breadcrumbs, divided (plain or seasoned); mixed salad green (optional); Optional Tzatziki Sauce; 1 cup plain Greek yogurt; 1/3 cup sour cream; 3/4 cup peeled seeded and chopped cucumber; lemon juice (to taste); 1 tablespoon olive oil; salt and pepper; 1 teaspoon minced garlic

Servings: persons

3/4 lb cooked salmon, from fresh (see Jubes' Simple and Healthy Poached Salmon)
3 tablespoons canola oil, divided
1/3 cup red bell pepper, finely chopped
2 green onions, sliced (green part)
1 1/2 - 2 teaspoons lemon-pepper seasoning
salt
3 -4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 whole egg, lightly beaten
1 cup panko breadcrumbs, divided (plain or seasoned)
mixed salad green (optional)
Optional Tzatziki Sauce
1 cup plain Greek yogurt
1/3 cup sour cream
3/4 cup peeled seeded and chopped cucumber
lemon juice (to taste)
1 tablespoon olive oil
salt and pepper
1 teaspoon minced garlic

1
Break cooked salmon into pieces into a mixing bowl. (Make sure the pieces are not too small; when you form the cakes the salmon should look like lump crab does in crab cakes.) Set aside.
2
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add red pepper and green onions; saute until soft. Cool a few minutes, then add to the salmon. Add lemon-pepper, salt, 3 tablespoons mayonnaise, Dijon, egg and 1/2 cup panko bread crumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more bread crumbs.
3
Shape the mixture into patties. When all the patties are formed, place the remaining 1/2 cup panko on a plate. Lightly coat both sides of each patty with panko (use more if needed). Set the panko-coated patties on a plate and refrigerate for 30 minutes.
4
When ready to cook, heat the remaining 2 tablespoons oil over medium heat in the same skillet you used to saute the red pepper and onion. Working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned. Remove from the skillet; serve on a bed of salad greens. Top with tzatziki, if desired.
5
To make the sauce, stir together all tzatziki ingredients. Chill for 30 minutes before serving.

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 lb cooked salmon, from fresh (see Jubes' Simple and Healthy Poached Salmon), 3 tablespoons canola oil, divided, 1/3 cup red bell pepper, finely chopped, 2 green onions, sliced (green part), and more.

Yes, Lemon-Pepper Salmon Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Pepper Salmon Cakes

How did you like this recipe?

Frequently Asked Questions