Easy Salmon Cakes With A Simple Lemon-Butter Sauce

May 16, 8:50 AMHartford Cooking ExaminerDonna Breault

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With a simple lemon-herb sauce, these make-ahead patties are the perfect light supper for those nights when you would rather not fuss.

 
What You Need:
FOR THE SALMON CAKES:
2 pounds of skinless salmon fillet
Salt to taste
Ground pepper
1/2 cup of scallions, thinly sliced
1/2 cup of plain dried breadcrumbs
1/3 cup of fresh parsley, chopped
1/4 cup of mayonnaise
1/4 cup of Dijon mustard
2 large eggs, lightly beaten
2 tablespoons of fresh lemon juice
ADDITIONAL FLAVORINGS (CHOOSE ONE):
3 tablespoons of jarred horseradish
2 tablespoons of minced capers
1 teaspoon of hot sauce, such as Tabasco
2 tablespoons of minced pickled jalapeno chile
FOR THE LEMON-HERB SAUCE
1/4 cup of mayonnaise
1/4 cup of sour cream
2 tablespoons of fresh lemon juice
2 teaspoons of fresh parsley, dill, or cilantro, chopped
Salt to taste
Ground black pepper

 
What to Do:
STEP 1) Preheat the 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.

STEP 2) 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.

STEP 3) 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.

STEP 4) Make the Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.

STEP 5) Heat the broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

***Helpful Hint***
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 re-sealable freezer bags. Store up to 1 month. Defrost overnight in the refrigerator before broiling.