Salmon Cakes Recipe

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Gallery Salmon Cakes Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8

Ingredients For the Salmon Cakes 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 For the Lemon-Herb Sauce 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 Additional Flavorings (Choose One) 3 tablespoons prepared horseradish 2 tablespoons minced capers 1 teaspoon hot sauce, such as Tabasco 2 tablespoons minced pickled jalapeno chile

Cook’s Notes To freeze: Form salmon cakes, but do not broil. Place them on a baking sheet; freeze until firm. Wrap each cake in plastic; transfer to resealable freezer bags. Store up to 1 month. Defrost overnight in the refrigerator before broiling.

Gallery Salmon Cakes

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8

Gallery

Salmon Cakes

Salmon Cakes

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 8

Recipe Summary

prep: 15 mins total: 1 hr 15 mins

Servings: 8

prep: 15 mins

total: 1 hr 15 mins

prep:

15 mins

total:

1 hr 15 mins

Servings: 8

Ingredients

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

Directions

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.

Cook’s Notes

To freeze: Form salmon cakes, but do not broil. Place them on a baking sheet; freeze until firm. Wrap each cake in plastic; transfer to resealable freezer bags. Store up to 1 month. Defrost overnight in the refrigerator before broiling.

Reviews (15)

 Add Rating & Review     177 Ratings   5 star values:        27    4 star values:        32    3 star values:        70    2 star values:        36    1 star values:        12

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Reviews (15)

Add Rating & Review     177 Ratings   5 star values:        27    4 star values:        32    3 star values:        70    2 star values:        36    1 star values:        12

Add Rating & Review

177 Ratings 5 star values: 27 4 star values: 32 3 star values: 70 2 star values: 36 1 star values: 12

5 star values: 27 4 star values: 32 3 star values: 70 2 star values: 36 1 star values: 12

Martha Stewart Member     Rating: 5.0 stars       06/20/2020   This has been a go-to recipe staple. I typically make double the batch and freeze most of it for easy future dinners. Agree that it is worth using fresh salmon if you have the time.  

Martha Stewart Member     Rating: 4 stars       12/23/2014   I used a whole bone-in salmon (well salmon family--I live in Russia where they sell more varieties, many of which are way cheaper than salmon salmon) so I just wrapped it in foil and threw it in the oven for 30 minutes. Just make sure to get all the bones out when you flake it! I added chopped red peppers instead of one of the flavorings (add the egg last and taste the mix as you add seasonings) and I served it as a burger on toasted focaccia with the herb sauce.  

Martha Stewart Member     Rating: 4 stars       06/22/2011   The recipe calls for scallions, but they are not listed in the ingredients. I just added about 1/3 cup - green only, and used Tabasco as the extra ingredient. Also, my husband and I thought that the sauce was a bit too strong for the salmon cake. You need very little of it, if any at all. The cakes were delish! Another "keeper" recipe from Martha!  

Martha Stewart Member     Rating: Unrated       02/08/2011   I made these for Super Bowl Sunday. Everyone loved them and was so impressed. I made them day ahead and broiled next day right before serving. The Lemon Herb Sauce is a must. Delicious. I made the sauce while the salmon cakes were broiling. Everyone commented how fresh the salmon cakes taste. You cannot get that freshness from a can. However, absolutely would use canned salmon in a time crunch. Once broiled, salmon flakes off skin quickly.  

Martha Stewart Member     Rating: Unrated       04/22/2010   I chose to use canned salmon as it was what I had at home too. It was much easier and the recipe is very tasty. Everyone enjoyed it at my house!  

Martha Stewart Member     Rating: Unrated       05/06/2009   intended to use canned salmon all along! It is in the cupboard, so use it.  

Martha Stewart Member     Rating: Unrated       05/04/2009   Try using canned salmon instead  

Martha Stewart Member     Rating: Unrated       05/04/2009   ksquared36- I thought the same thing!!! Seems like a lot of fuss for a "no fuss" meal... disappointing description.  

Martha Stewart Member     Rating: Unrated       05/04/2009   Seems like a lot of work for a "no fuss" meal. By the time I roast the salmon - I'd rather just eat as is!  

Martha Stewart Member     Rating: Unrated       05/04/2009   To freeze: Form salmon cakes, but do not broil. Place them on a baking sheet; freeze until firm.Wrap each cake in plastic; transfer to resealable freezer bags. Store up to 1 month. Defrost overnight in the refrigerator before broiling.  

Martha Stewart Member     Rating: Unrated       03/31/2009   How far from the broiler did you cook the patties? Thanks  

Martha Stewart Member     Rating: Unrated       01/04/2009   It says "For freezing directions, see below." but I am not seeing any instructions. Thanks.  

Martha Stewart Member     Rating: Unrated       10/02/2008   Place send freezing instructions as it was not included with the recipe. Thanks  

Martha Stewart Member     Rating: Unrated       10/02/2008   I plan to make these for the freezer. Similar to the turkey burgers, I'll form them into individual patties, freeze on a tray, then wrap individually and put in freezer bags. I don't keep meat or fish in the freezer more than 2-3 months. Whatever state you live in, your state/county university extension will have wonderful pamphlets, many online, for freezing, dehydrating, storing, etc. food. A great resource.  

Martha Stewart Member     Rating: Unrated       09/29/2008   Would you please include the freezing directions for these salmon cakes. Thank you.  

Martha Stewart Member     Rating: Unrated       08/25/2008   I don't believe that the freezing directions were included with this recipe, or I've missed them completely. Could you please amend the recipe to provide these? Thank you.

Martha Stewart Member

Rating: 5.0 stars 06/20/2020

This has been a go-to recipe staple. I typically make double the batch and freeze most of it for easy future dinners. Agree that it is worth using fresh salmon if you have the time.

Rating: 5.0 stars

Rating: 4 stars 12/23/2014

I used a whole bone-in salmon (well salmon family–I live in Russia where they sell more varieties, many of which are way cheaper than salmon salmon) so I just wrapped it in foil and threw it in the oven for 30 minutes. Just make sure to get all the bones out when you flake it! I added chopped red peppers instead of one of the flavorings (add the egg last and taste the mix as you add seasonings) and I served it as a burger on toasted focaccia with the herb sauce.

Rating: 4 stars

Rating: 4 stars 06/22/2011

The recipe calls for scallions, but they are not listed in the ingredients. I just added about 1/3 cup - green only, and used Tabasco as the extra ingredient. Also, my husband and I thought that the sauce was a bit too strong for the salmon cake. You need very little of it, if any at all. The cakes were delish! Another “keeper” recipe from Martha!

Rating: Unrated 02/08/2011

I made these for Super Bowl Sunday. Everyone loved them and was so impressed. I made them day ahead and broiled next day right before serving. The Lemon Herb Sauce is a must. Delicious. I made the sauce while the salmon cakes were broiling. Everyone commented how fresh the salmon cakes taste. You cannot get that freshness from a can. However, absolutely would use canned salmon in a time crunch. Once broiled, salmon flakes off skin quickly.

Rating: Unrated

Rating: Unrated 04/22/2010

I chose to use canned salmon as it was what I had at home too. It was much easier and the recipe is very tasty. Everyone enjoyed it at my house!

Rating: Unrated 05/06/2009

intended to use canned salmon all along! It is in the cupboard, so use it.

Rating: Unrated 05/04/2009

Try using canned salmon instead

ksquared36- I thought the same thing!!! Seems like a lot of fuss for a “no fuss” meal… disappointing description.

Seems like a lot of work for a “no fuss” meal. By the time I roast the salmon - I’d rather just eat as is!

To freeze: Form salmon cakes, but do not broil. Place them on a baking sheet; freeze until firm.Wrap each cake in plastic; transfer to resealable freezer bags. Store up to 1 month. Defrost overnight in the refrigerator before broiling.

Rating: Unrated 03/31/2009

How far from the broiler did you cook the patties? Thanks

Rating: Unrated 01/04/2009

It says “For freezing directions, see below.” but I am not seeing any instructions. Thanks.

Rating: Unrated 10/02/2008

Place send freezing instructions as it was not included with the recipe. Thanks

I plan to make these for the freezer. Similar to the turkey burgers, I’ll form them into individual patties, freeze on a tray, then wrap individually and put in freezer bags. I don’t keep meat or fish in the freezer more than 2-3 months. Whatever state you live in, your state/county university extension will have wonderful pamphlets, many online, for freezing, dehydrating, storing, etc. food. A great resource.

Rating: Unrated 09/29/2008

Would you please include the freezing directions for these salmon cakes. Thank you.

Rating: Unrated 08/25/2008

I don’t believe that the freezing directions were included with this recipe, or I’ve missed them completely. Could you please amend the recipe to provide these? Thank you.

All Reviews for Salmon Cakes

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Salmon Cakes

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (15)#

All Reviews for Salmon Cakes#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (15)

All Reviews for Salmon Cakes