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Eat 'Em Up: Salmon Cakes

by - Tuesday, July 08, 2014

When we go out to eat, I always order fish cakes if they're on the menu. There's usually enough to share and they're a nice start to the meal especially if you're hungry and can't wait for the main course to arrive. I've been on the hunt for a good fish cake recipe and this one is going in the files. It satisfied even HandyMan who claims he doesn't like salmon but gobbled up a handful of these.

Salmon Cakes:

  • 1 pound skinless salmon fillet, cut into 1/2-inch pieces 
  • 3 slices firm white sandwich bread, torn into small pieces 
  • 1/4 cup mayonnaise 
  • 1 large egg, lightly beaten 
  • 1/4 teaspoon cayenne 
  • 1 tablespoon chopped chives
  • 1 teaspoon grated lemon zest 
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
Mix together all ingredients except olive oil. Season with black pepper and form into 4 cakes (4 inches in diameter). Heat oil in a 12-inch heavy nonstick skillet over medium-high heat. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

Lemon Chive Aioli:

  • 1 cup light mayonnaise
  • 1 tablespoon chopped chives
  • 1 tablespoon lemon zest
  • 2 teaspoons lemon juice
  • 2 teaspoons dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
In a small bowl, mix all ingredients together. Can be made ahead, covered and refrigerated for up to two days.

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