Salmon Cakes With Lemon Herb Mayonnaise Recipes

DEVILED SALMON CAKES WITH LEMON-HERB MAYONNAISE RECIPE

Deviled Salmon cakes with lemon-herb mayonnaise Recipe image

Provided by ClaudiaJan

Number Of Ingredients 15

Ingredients

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!

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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.

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