Salmon Cakes with Lemon Herb Mayonnaise
Savor the perfect balance of crisp and tender with these Salmon Cakes with Lemon Herb Mayonnaise, a sophisticated yet simple seafood dish that makes weeknight dinners or entertaining effortlessly elegant. Crafted from flaky cooked salmon, zesty lemon zest, and fresh herbs like parsley and dill, these golden-brown patties are lightly pan-fried to achieve a delightful crunch. The creamy lemon herb mayo, infused with tangy lemon juice and fragrant garlic, adds a luscious, zesty dipping sauce that elevates every bite. With just 20 minutes of prep and bursts of vibrant flavor, this dish is a must-try for seafood lovers. Serve these salmon cakes as a main course alongside a crisp salad or as a crowd-pleasing appetizer for any occasion.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 450 grams cooked salmon (flaked)
- 120 grams panko breadcrumbs
- 60 grams mayonnaise
- 15 grams Dijon mustard
- 15 grams fresh parsley (chopped)
- 2 whole green onions (chopped)
- 1 whole large egg
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 30 milliliters olive oil
- 120 grams mayonnaise (for sauce)
- 15 milliliters lemon juice
- 1 clove garlic (minced)
- 10 grams fresh dill (chopped)
Instructions
In a large mixing bowl, combine the flaked salmon, panko breadcrumbs, mayonnaise, Dijon mustard, chopped parsley, green onions, egg, lemon zest, salt, and black pepper. Mix until the ingredients are well incorporated.
Form the salmon mixture into 8 round patties, each about 1.5 cm thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for 15 minutes to help them hold their shape.
While the patties are chilling, prepare the lemon herb mayonnaise. In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, and chopped dill. Cover and refrigerate until ready to serve.
Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon cakes in batches, making sure not to overcrowd the pan.
Cook the salmon cakes for 3-4 minutes per side, or until they are golden brown and heated through. Remove from the skillet and place on a plate lined with paper towels to drain any excess oil.
Serve the salmon cakes warm with a dollop of the lemon herb mayonnaise on the side. Garnish with extra chopped parsley or dill if desired.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 16.3 mcg | 81% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
