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Categories:
salmon breadcrumbs green onions celery mayonnaise cayenne pepper dill thyme Worcestershire sauce egg salt lemon pepper butter oil Lemon Aioli mayonnaise whipping cream lemon juice lemon horseradish fresh garlic thyme
Viewed: 101 - Published at: 3 years agoIngredients
- 2 cups salmon, cooked (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
- 1/2 cup dry breadcrumbs
- 2 -3 green onions, chopped
- 1 celery rib, finely chopped
- 1/4 cup mayonnaise
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 teaspoon dried dill
- 1 teaspoon thyme
- 1 teaspoon Worcestershire sauce
- 1 egg, slightly beaten
- salt (to taste) or seasoning salt (to taste)
- lemon pepper (to taste or use fresh ground black pepper)
- 4 tablespoons butter
- 2 tablespoons oil
- LEMON AIOLI
- 1/2 cup mayonnaise
- 2 tablespoons whipping cream, unwhipped
- 2 tablespoons lemon juice
- 1 lemon, zested
- 1 tablespoon prepared horseradish
- 1 -2 minced fresh garlic clove (or to taste)
- 1/2 - 1 teaspoon dried thyme
Method
- In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
- Season with salt and lemon pepper or black pepper to taste.
- Shape into 7 or 8 salmon cakes.
- Melt the butter with the oil in a heavy skillet.
- Brown salmon cakes on both sides (about 5 minutes per side).
- Place on a dish or a serving platter lined with mixed greens.
- To make the lemon aioli: mix all ingredients together.
- Serve on or with the salmon cakes.
- Delicious!
