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Simple Grilled Salmon Recipe

Category: article

 1 month ago by Keith Worrall 

Modified Mar 6th, 2021 at 4:32 PM

Salmon Cakes with Lemon Herb Sauce Recipe

Catch and Cook with Cannon Downriggers
Salmon Cakes with Lemon Herb Sauce
Check out this crispy, flaky, and tasty salmon cake recipe that will likely become a staple in your home! A nice way to reuse any leftover cooked salmon or drained canned salmon.

This recipe has been provided by Cannon Downrigger pros, Mark and Rita Bachman.
cannon pros mark and rita bachman

How to make this salmon cake recipe

 

  • Prep Time: 30 minutes
  • Cook Time: Variable
  • Serves: 2-4 people

Ingredients:

  • 1lb of cooked / leftover salmon (You can also use canned salmon)
  • 1/4 cup of green onion
  • 1/4 cup of finely chopped red bell pepper
  • 1/4 cup of Mayonaise
  • 1 tablespoon of lemon juice
  • 1/4 tsp of salt
  • Cayenne (red) pepper to taste
  • 1 Egg – Beaten
  • 1 cup of Italian bread crumbs
  • 3 tablespoons of butter

Lemon Herb Sauce:

  • 3/4 cup of Mayonaise
  • 1 tablespoon of lemon juice
  • 1 tablespoon of horseradish sauce
  • 2 1/2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
  • Salt and pepper to taste

Steps:

  • Flake / shred your cooked salmon
  • If not cooked, preheat oven to 425˚F
  • Brush salmon with olive oil and place on a baking sheet skin-side down
  • Cook for 10-13min (will depend on thickness)
  • Combine all ingredients for Lemon Herb Sauce and set aside or place in the refrigerator
  • Mix together salmon, red pepper, green onion, mayonnaise, lemon juice, seasoned salt, and cayenne pepper
  • Stir in egg and 4 T of bread crumbs
  • Shape into patties

shaping salmon cakes into patties

  • Place remaining bread crumbs on a plate
  • Coat each cake with the bread crumbs
  • Fry in butter on Medium to Medium-High heat until golden brown on both sides

Chill until ready to serve
Top the cakes with your lemon herb sauce and enjoy!

Looking for other delicious recipes from Cannon Downriggers?

Try out our Simple Grilled Salmon Recipe from Cannon pro, Capt. Doug Saint-Denis!

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