Salmon Cakes with Lemon-Herb Sauce Recipe

Name: Salmon Cakes with Lemon-Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 pound Salmon Fillets; 2 whole Scallions, Sliced; 1/4 cups Parsley, Finely Chopped; ⅓ cups Bread Crumbs; 1 whole Egg; 1 Tablespoon Capers, Minced; 2 Tablespoons Mayonnaise; 2 Tablespoons Dijon Mustard; 1/2 whole Lemon, Juiced; 1/2 teaspoons Hot Sauce; Salt And Pepper, to taste; 1/4 cups Mayonnaise; 1/4 cups Sour Cream; 2 teaspoons Parsley, Finely Chopped; 1/2 whole Lemon, Juiced

Servings: persons

1- 1/4 pound Salmon Fillets
2 whole Scallions, Sliced
1/4 cups Parsley, Finely Chopped
⅓ cups Bread Crumbs
1 whole Egg
1 Tablespoon Capers, Minced
2 Tablespoons Mayonnaise
2 Tablespoons Dijon Mustard
1/2 whole Lemon, Juiced
1/2 teaspoons Hot Sauce
Salt And Pepper, to taste
1/4 cups Mayonnaise
1/4 cups Sour Cream
2 teaspoons Parsley, Finely Chopped
1/2 whole Lemon, Juiced

1
Preheat oven to 350 F.
2
Put salmon fillets into a baking dish.
3
Bake salmon at 350 F for 15 minutes or until it flakes easily with a fork.
4
Remove dish from the oven and set aside to cool.
5
Turn off the oven.
6
Combine scallions, parsley, breadcrumbs, egg, capers, mayo, mustard, lemon juice, and hot sauce in a medium sized bowl.
7
Season with salt and pepper and mix together.
8
Once salmon is cool enough to handle, break salmon into smaller pieces and add it into the mixture.
9
Divide salmon mixture into 8 patties and place on a foil-lined baking sheet.
10
Put patties in the freezer for 15 minutes until cold and firm.
11
While they are freezing preheat the broiler in your oven.
12
Remove pan from the freezer, put it under the broiler and broil salmon cakes 7-8 minutes.
13
To make the lemon-herb sauce: In a medium sized bowl whisk together mayo, sour cream, parsley and lemon juice.
14
Serve salmon cakes with lemon-herb sauce and blanched asparagus.
15
Adapted from Martha Stewart.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1- 1/4 pound Salmon Fillets, 2 whole Scallions, Sliced, 1/4 cups Parsley, Finely Chopped, ⅓ cups Bread Crumbs, and more.

Yes, Salmon Cakes with Lemon-Herb Sauce 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.

That's it — enjoy your meal!

Salmon Cakes with Lemon-Herb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions