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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Juicy Lemon Salmon Cakes Recipe

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This recipe for Juicy Lemon Salmon Cakes is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans of salmon
1 large egg, beaten
1/3 c. chopped fresh chives
1/2 c. panko bread crumbs plus some for dusting
1/2 c. frozen corn, thawed
2 T. Dijon mustard
3 T. capers, rinsed and drained
1 T. lemon juice
1 T. mayonnaise
1 T. lemon zest

3 T. vegetable oil
3 T. unsalted butter, at room temperature
Directions:
Directions:
Flake canned salmon in a medium bowl. Add egg, chives, bread crumbs, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form into 2 1/2 inch round patties, about 3/4 inch thick. If mixture is too dry add 1 tablespoon of mayonnaise at a time. Carefully coat the patties in some bread crumbs and refrigerate for about 30 minutes to an hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels and serve with lemon wedges and your favorite tartar sauce.
Number Of Servings:
Number Of Servings:
3
Personal Notes:
Personal Notes:
If you've never tried canned salmon this is the recipe to try. These salmon cakes were adapted form Giada's recipe where she used fresh salmon. They are really good and one of Chuck's favorites.

 

 

 

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