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1 (7.1 oz.) pkg. Chicken of the Sea Pink Salmon 1 green pepper, finely chopped 4 green onions, finely chopped 1/4 cup mayonnaise 1 tablespoon freshly squeezed lemon juice pinch red cayenne pepper, to taste 1 large egg, lightly beaten 1/2 cup bread crumbs or crushed saltines 1/4 cup freshly chopped Italian parsley 1/2 teaspoon paprika 1/3 teaspoon garlic powder 4 tablespoons butter In a mixing bowl, flake salmon with a fork and stir in green pepper, onion, mayonnaise, lemon juice and cayenne. Add the lightly beaten egg, parsley, paprika, garlic powder and 1/2 of the bread crumbs. Using clean hands, roll the mixture, meatball style into 7-8 balls. In a dish, spread the remaining bread crumbs. Roll the balls in the bread crumbs, flattening into cakes 1/2 to 3/4-inch thick. Fry cakes until golden brown in a skillet with 1-2 tablespoons light olive oil or peanut oil with 1-2 tablespoons butter melted in. In a lightly buttered skillet over medium heat, fry cakes until golden brown on both sides. Serve with Lemon Sauce, tartar sauce, or seafood cocktail sauce, garnished with lemon wedges. Lemon Sauce: 3/4 cup mayonnaise 1/4 teaspoon grated lemon peel 1 tablespoon freshly squeezed lemon juice 1 tablespoon Gold's horseradish 1/2 teaspoon thyme salt and pepper, to taste In a small bowl, combine all ingredients. Refrigerate until serving. Submitted by: CM | |
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recipe reviews #188431
Linda (United States) says:
The Lemon Sauce is the bomb! I didn't have horseradish, so used Dijon instead. A new tradition is found for my Salmon Patties. Thank you! :)
#157389
Valerie M (California) says:
Awesome recipe! I can always rely on CM's recipes. I didn't have time to make the Lemon Sauce, so used Srichacha mayo. That will work when you don't have time, or all the ingredients.
#136390
LB (Texas) says:
Great, simple recipe. The only thing I changed was substituting leftover grilled fresh salmon and using poblano for the green pepper because I was out of the green. And I did make one mistake because I failed to read the recipe completely before beginning! I combined everything including all the breadcrumbs. It seemed okay not to roll them in additional crumbs. They fried up beautifully. I served with almond rice and fresh spinach. The lemon sauce complemented everything. Will make these again.
#115937
Laurie (Ohio) says:
I tried it with the Stove Top stuffing crumbs and lemon, dill and lemon sauce. Yummy! This one is a keeper!
#113509
Dianna (Michigan) says:
Great recipe! So afraid that I will lose it. I'm 68 years old and love this one.
#185600
Cooks.com replies:
Hi Dianna,
Don't worry about losing the recipe - it will always be here when you come back!
-- CM
Don't worry about losing the recipe - it will always be here when you come back!
-- CM
#103967
Lana (Ohio) says:
Loved the recipe, I did a lemon sauce with dill. Just lemon juice, mayo and dill weed made it more on the tomato sauce thickness then drilled it across patties down the middle... Yum!!!
#101315
Damon (United States) says:
Try stove top stuffing and just crush it down a little smaller crumbs to roll your salmon in before frying it taste great and there are many different stuffing flavors, PS love the lemon sauce it was wonderful. Thanks
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