Salmon Cakes With Lemon Herb Mayonnaise Recipes

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SALMON CAKES WITH LEMON-HERB SAUCE



Salmon Cakes with Lemon-Herb Sauce image

This recipe originally called for bread crumbs but I changed those to cornmeal so my family would like it better. Now they love it!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 17

1/3 cup mayonnaise
1-1/2 teaspoons prepared horseradish
1 teaspoon lemon juice
2-1/4 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1/8 teaspoon salt
Dash lemon-pepper seasoning
SALMON CAKES:
1 pouch (6 ounces) boneless skinless pink salmon
1/4 cup mayonnaise
2 tablespoons finely chopped green onion
2 tablespoons finely chopped sweet red pepper
3 to 4 teaspoons dry bread crumbs
1-1/2 teaspoons lemon juice
1/8 to 1/4 teaspoon seasoned salt
Dash cayenne pepper
3 tablespoons cornmeal
2 tablespoons butter

Steps:

  • In a small bowl, combine the mayonnaise, horseradish, lemon juice, thyme, salt and lemon-pepper. Cover and refrigerate. For salmon cakes, in a bowl, combine the salmon, mayonnaise, green onion, red pepper, bread crumbs, lemon juice, seasoned salt and cayenne. Shape into four balls; roll in cornmeal. Flatten balls into 3-in. patties., In a skillet, cook patties for 4 minutes on each side or until golden brown and heated through. Serve with lemon-pepper sauce mixture.

Nutrition Facts :

SALMON CAKES WITH LEMON HERB SAUCE



Salmon Cakes With Lemon Herb Sauce image

These salmon cakes are super easy to make and quite savory. I just looked on the back of the Chicken of the Sea Pink Salmon package and saw the recipe. I had all the other ingredients around the house...a real plus. I replaced the horseradish with spicy brown mustard because that's what I had. The cakes are extremely flavorful alone--the sauce just adds to it. Enjoy.

Provided by yetunde_zannou

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup chopped bell pepper
1/4 cup chopped green onions or 1/4 cup vidalia onion
1/4 cup mayonnaise or 1/4 cup Miracle Whip
1 tablespoon lemon juice
1/8 teaspoon seasoning salt
1/8 teaspoon garlic powder
cayenne pepper
1 (7 1/8 ounce) envelope chicken of the sea brand boneless skinless pink salmon
1 egg, beaten
1 cup dry Italian breadcrumbs, divided
3 tablespoons butter (optional)
3/4 cup mayonnaise or 3/4 cup Miracle Whip
1 tablespoon lemon juice
1 tablespoon prepared horseradish
1 teaspoon dried thyme
salt and pepper, to taste

Steps:

  • In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
  • Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
  • Divide and form mixture into 8 balls.
  • Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
  • In buttered skillet, over medium heat, fry cakes until golden brown.
  • Serve immediately with Lemon-Herb Sauce.
  • LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.

SALMON CAKES WITH LEMON-HERB MAYONNAISE



Salmon Cakes with Lemon-Herb Mayonnaise image

Provided by Bev Michaels

Categories     Appetizer     Sauté     Mayonnaise     Lemon     Salmon     Thyme     Bon Appétit     Georgia     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 13

2 cups loosely packed crumbled cooked salmon
1/2 cup cornflake crumbs
2 green onions, chopped
1/4 cup finely chopped celery
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Dash of Worcestershire sauce
1 large egg
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 tablespoons (1/4 stick) butter

Steps:

  • Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.
  • Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
  • Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.

SALMON CAKES WITH LEMON - HERB MAYONNAISE



Salmon Cakes With Lemon - Herb Mayonnaise image

Make and share this Salmon Cakes With Lemon - Herb Mayonnaise recipe from Food.com.

Provided by evelynathens

Categories     Brunch

Time 20m

Yield 6 appetizer servings

Number Of Ingredients 13

3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
2 tablespoons butter
2 cups loosely packed crumbled cooked salmon
1/2 cup corn, flake crumbs
2 green onions, chopped
1/4 cup celery, finely chopped
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 dash Worcestershire sauce
1 large egg

Steps:

  • To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
  • Season sauce to taste. Refrigerate until needed.
  • To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about ¾ inch thick.
  • Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
  • Serve with sauce.

SALMON CAKES



Salmon Cakes image

Salmon cakes with green chilies topped with lemon herb mayo. Make these in the morning and they are ready for a fast dinner.

Provided by Calee

Categories     < 30 Mins

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup plain breadcrumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup sour cream
1 tablespoon Dijon mustard
1 egg white, beaten
1 (14 ounce) canned salmon, drained (WATER PACKED)
1 (4 1/2 ounce) can chopped green chilies, drained

Steps:

  • In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
  • In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
  • Shape mixture into 4 patties, about 3/4 inch thick.
  • Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
  • Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
  • 3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.

Nutrition Facts : Calories 270.4, Fat 9.1, SaturatedFat 3, Cholesterol 87.7, Sodium 615.1, Carbohydrate 19.8, Fiber 2.5, Sugar 3.6, Protein 27.9

SALMON CAKES WITH LEMON-HERB SAUCE



Salmon Cakes With Lemon-Herb Sauce image

This is a recipe from the back of the Chicken of the Sea Salmon package. I wanted to know the nutritional info, so I'm entering it online! We just ate these tonight, and they were quite yummy.

Provided by lucentrip

Categories     Very Low Carbs

Time 37m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup chopped red bell pepper
1/2 cup chopped green onion
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1 dash cayenne pepper
2 (7 1/8 ounce) packages boneless skinless pink salmon (I used Chicken of the Sea Skinless Boneless Pink Salmon)
2 eggs
1 cup breadcrumbs (I prefer Panko)
3 tablespoons butter

Steps:

  • In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper.
  • Stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended.
  • Divide and form mixture into 12 balls.
  • Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2" thick.
  • In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). Serve immediately with Lemon-Herb sauce.
  • LEMON-HERB SAUCE: In a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme OR 1 teaspoons dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.

CRISPY SALMON CAKES WITH LEMON- CAPER MAYONNAISE



Crispy Salmon Cakes With Lemon- Caper Mayonnaise image

This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.

Provided by GaylaJ

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated fresh lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20)
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground black pepper
2 (7 1/2 ounce) cans canned salmon, drained (skinless, boneless)
1 large egg, lightly beaten
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 -3 dashes Tabasco sauce

Steps:

  • Mayonnaise:.
  • Combine first 6 ingredients in a small bowl; cover and chill.
  • Salmon Cakes:.
  • Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
  • Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.
  • Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
  • Serve salmon cakes with flavored mayonnaise.

Nutrition Facts : Calories 218.9, Fat 10.6, SaturatedFat 1.9, Cholesterol 136.1, Sodium 720, Carbohydrate 4.9, Fiber 1, Sugar 2.4, Protein 26.6

SALMON CAKES



Salmon Cakes image

With a simple lemon-herb sauce, these make-ahead salmon patties are the perfect light supper for those nights when you would rather not fuss.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h15m

Number Of Ingredients 18

2 pounds skinless salmon fillet
Coarse salt and ground pepper
1 teaspoon hot sauce, such as Tabasco
1/2 cup plain dried breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup light mayonnaise
1/4 cup Dijon mustard
2 large eggs, lightly beaten
2 tablespoons fresh lemon juice
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, dill, or cilantro
Coarse salt and ground pepper
3 tablespoons prepared horseradish
2 tablespoons minced capers
1 teaspoon hot sauce, such as Tabasco
2 tablespoons minced pickled jalapeno chile

Steps:

  • Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
  • In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
  • Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
  • Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
  • Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

Nutrition Facts : Calories 291 g, Fat 17 g, Protein 26 g

GRILLED SALMON CAKES WITH LEMON MAYONNAISE



Grilled Salmon Cakes with Lemon Mayonnaise image

Provided by Mary deMuth

Categories     Citrus     Fish     Lemon     Salmon     Summer     Grill/Barbecue     Bon Appétit     Texas

Yield Makes 8

Number Of Ingredients 11

1 cup plus 1 tablespoon mayonnaise
6 green onions (2 minced, 4 cut into 4-inch lengths)
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/4 cup (packed) chopped fresh Italian parsley
1 1/4 pounds skinless salmon fillets, cut into 1-inch cubes
2 tablespoons Dijon mustard
1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
3/4 teaspoon salt
3/4 teaspoon ground black pepper
Olive oil

Steps:

  • Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside.
  • Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tablespoon mayonnaise. Using on/off turns, blend until salmon is coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil.
  • Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve lemon mayonnaise alongside.

DEVILED SALMON CAKES WITH LEMON-HERB MAYONNAISE RECIPE



Deviled Salmon cakes with lemon-herb mayonnaise Recipe image

Provided by ClaudiaJan

Number Of Ingredients 15

2 cups loosely packed cooked salmon, can be canned
1 cups cracker crumbs
cup finely diced onion
cup finely chopped celery
cup mayonnaise
1 tab. Dijon mustard
1 tab. Drained pickle relish
1 tsp. Fresh lemon juice
2 dashes Tabasco Sauce
Dash of Worcestershire
1 large egg
cup mayonnaise
1 tab. Lemon juice
1 tab. Prepared horseradish
2 tsp. Fresh thyme

Steps:

  • Combine first ingredients, mixing in egg to combine. Season with salt and pepper. Make 6 patties. Make sauce. These patties can be made ahead. Brown over medium low heat when ready to cook, 5 minutes per side. Serve with sauce!

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