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 14 lbs salmon fillets; 1 slice white bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons); 2 tablespoons grated parmesan cheese or 2 tablespoons asiago cheese; 2 tablespoons mayonnaise; ¼ cup grated onion; 2 tablespoons chopped fresh parsley leaves; ½ teaspoon table salt; 1 ½ tablespoons lemon juice; ½ cup unbleached all-purpose flour; 2 large eggs, lightly beaten; ½ cup vegetable oil; 1 ½ teaspoons vegetable oil; ¾ cup fine unflavored dried breadcrumbs, preferably panko; ½ cup mayonnaise; 2 ½ tablespoons lemon juice; 1 tablespoon minced fresh parsley leaves; 1 tablespoon minced fresh thyme leave; 1 large scallion, white and green part minced; ½ teaspoon table salt; ground black pepper

Servings: persons

1 14 lbs salmon fillets
1 slice white bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons)
2 tablespoons grated parmesan cheese or 2 tablespoons asiago cheese
2 tablespoons mayonnaise
¼ cup grated onion
2 tablespoons chopped fresh parsley leaves
½ teaspoon table salt
1 ½ tablespoons lemon juice
½ cup unbleached all-purpose flour
2 large eggs, lightly beaten
½ cup vegetable oil
1 ½ teaspoons vegetable oil
¾ cup fine unflavored dried breadcrumbs, preferably panko
½ cup mayonnaise
2 ½ tablespoons lemon juice
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leave
1 large scallion, white and green part minced
½ teaspoon table salt
ground black pepper

1
Lemon Herb Sauce:.
2
Mix all ingredients in small bowl; season to taste with ground black pepper.
3
Cover with plastic wrap and chill until flavors blend, at least 30 minutes.
4
Salmon Patties:.
5
Locate and remove any pin bones from salmon flesh,.
6
Using sharp knife, cut flesh off skin, then discard skin.
7
Chop salmon into 1/4- to 1/3-inch pieces and mix with chopped bread, cheese, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl.
8
Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties.
9
Place patties in freezer until surface moisture has evaporated, about 15 minutes.
10
Meanwhile, spread flour in pie plate or shallow baking dish.
11
Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish.
12
Spread bread crumbs in a third dish.
13
Dip chilled salmon patties in flour to cover; shake off excess.
14
Transfer to beaten egg; turn to coat; let excess drip off.
15
Transfer to bread crumbs; shake pan to coat patties completely.
16
Return breaded patties to baking sheet.
17
Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes.
18
Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer.
19
Transfer cakes to plate lined with paper towels to absorb excess oil on surface, and then serve immediately, with Lemon Herb Dipping Sauce.

834

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 20 ingredients. The key ingredients include: 1 14 lbs salmon fillets, 1 slice white bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons), 2 tablespoons grated parmesan cheese or 2 tablespoons asiago cheese, 2 tablespoons mayonnaise, 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