Salmon Cakes With Lemon Rice Recipe

Name: Salmon Cakes With Lemon Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 3/4-ounce) cans red or pink salmon, drained; 1 1/4 cups dry bread crumbs; 1/4 cup mayonnaise; 1 large egg, beaten; 1 tablespoon Worcestershire sauce; 1/4 cup capers, drained; 1 1/2 teaspoons dried tarragon; 2 cups instant brown rice; 4 tablespoons vegetable oil; 2 tablespoons minced fresh parsley, optional; 1 tablespoon extra-virgin olive oil; 1 tablespoon fresh lemon juice; Kosher salt; Lemon slices

Servings: persons

2 (14 3/4-ounce) cans red or pink salmon, drained
1 1/4 cups dry bread crumbs
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Worcestershire sauce
1/4 cup capers, drained
1 1/2 teaspoons dried tarragon
2 cups instant brown rice
4 tablespoons vegetable oil
2 tablespoons minced fresh parsley, optional
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
Kosher salt
Lemon slices

1
Remove skin and large bones from salmon. Combine in a bowl with 1/2 cup of the bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, and tarragon, and season with salt and freshly ground pepper. Mix together well and form into 12 small patties. Coat salmon patties in remaining bread crumbs. Cook rice according to package directions. Leave covered and set aside while you cook the salmon cakes.
2
Heat the vegetable oil in a large, nonstick skillet over medium-high heat until oil is hot but not smoking. Saute patties in batches for 2 to 3 minutes on each side, or until golden brown. Toss rice with the parsley, olive oil, lemon juice, and kosher salt to taste. Serve with salmon cakes and lemon slices.

747

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 14 ingredients. The key ingredients include: 2 (14 3/4-ounce) cans red or pink salmon, drained, 1 1/4 cups dry bread crumbs, 1/4 cup mayonnaise, 1 large egg, beaten, and more.

Yes, Salmon Cakes With Lemon Rice 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.

Salmon Cakes With Lemon Rice

How did you like this recipe?

Frequently Asked Questions