| Level: | Easy |
| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- Vegetable or canola oil, for frying
- 3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
- 1 1/2 cups cracker meal
- 2 large eggs, beaten
- 2 rounded teaspoons Old Bay seasoning blend
- 1/2 red bell pepper, seeded and finely chopped
- 20 blades fresh chives, snipped or chopped
- 2 to 3 tablespoons fresh dill, a handful, finely chopped
- 1 teaspoon cayenne pepper sauce
- 1 lemon, zested and juiced
- Salad greens
- Coarse salt
- Extra-virgin olive oil, for drizzling
- 1/2 cup mayonnaise or reduced fat mayonnaise
- 1/2 cup chili sauce
- 2 tablespoons dill pickle relish
Instructions
- Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
- Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
- Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
- Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 943 |
| Total Fat | 66 g |
| Saturated Fat | 10 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 199 mg |
| Sodium | 1291 mg |
Reviews
Was it bad? -no..was it great? Nope!- actually tasted like it came from the freezer aisle.- Actually dissapointed, 943 calories a serving for this?- – I’m not making it again
I am enjoying this recipe to the hilt. I’ve never added Old Bay to my salmon cakes and after this recipe, I can’t imagine making my salmon patties without it. Mwah!
excellent recipe! my first time for salmon cakes. Turned out great and no complaints at the table.
These are delicious! I omitted the dill because I didn’t have any and I turned these into burgers which worked out well.
The best Salmon Cake I have ever had!
It was absolutely delish!
Great how it turned out! Loved it!
Great taste, it’s fast and easy.
I’ve made this a few times now and I don’t change the recipe at all. It’s a hit for even my daughter that’s not a fish fan.
Used leftover poached salmon from the night before. I think the key is the two eggs, which I beat before adding, so the salmon stayed chunky. Sustituted bread crumbs for cracker meal, and Essence of Emerill for old bay, as it was on hand. Also added some leftover brown rice which was really great. Served over baby spinach, drizzling the sauce on lettuce. Wife gave it a five star…..