When life gives you salmon, make salmon cakes! That’s what I did recently with some leftover grilled salmon from the previous night’s dinner. Heck, I’d even cook salmon for the sole purpose of making these delicious, savory cakes. I’m getting hungry just thinking about them!
I used plain bread crumbs instead of the cornflakes, and added a dash of cayenne pepper to both the cakes and sauce. I fried the patties in olive oil in two batches so the pan wasn’t too crowded, and kept the first batch on a cookie sheet in a warm (not hot) oven. The patties could even be made smaller and served as an appetizer.
The horseradish-spiked mayonnaise is an excellent compliment to the salmon cakes. If using dried thyme in the mayonnaise, mix it together and refrigerate it for at least an hour. This will give the dried herb time to soften up.
Salmon Cakes with Lemon-Herb Mayonnaise
-recipe from epicurious.com
If you don’t have fresh salmon, canned salmon is a perfectly fine stand-in. Makes 6 salmon cakes.
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
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.