Salmon Cakes


These salmon cakes used a Martha Stewart recipe:

We thought the taste was good, but the texture was a bit dense, and in the future we would use larger chunks of buttered white bread crumbs.

The flaked salmon from Wild Alaska Salmon is perfect for this preparation. We have only largish packages of over 2 pounds. Perfect for a crowd!



  • For the Salmon Cakes

    • 2 pounds flaked salmon
    • Coarse salt and ground pepper
    • 1 teaspoon hot sauce, such as Tabasco
    • 1/2 cup plain dried breadcrumbs
    • 1/3 cup chopped fresh parsley
    • 1/4 cup light mayonnaise
    • 1/4 cup Dijon mustard
    • 2 large eggs, lightly beaten
    • 2 tablespoons fresh lemon juice
  • For the Lemon-Herb Sauce

    • *1/4 cup light mayonnaise
    • *1/4 cup reduced-fat sour cream
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons chopped fresh parsley, dill, or cilantro
    • Coarse salt and ground pepper
      * We used 1/2 c. Windcrest plain Greek yogurt
  • Additional Flavorings (Choose One)

    • 3 tablespoons prepared horseradish
    • 2 tablespoons minced capers
    • 1 teaspoon hot sauce, such as Tabasco
    • 2 tablespoons minced pickled jalapeno chile


  1. Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. Flake salmon with a fork.

  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.

  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.

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

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

Cook's Note

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 resealable freezer bags. Store up to 1 month. Defrost overnight in the refrigerator before broiling.

Tip: Clean Greens

The greens we get (particularly some of the winter spinach) can be pretty dirty. Sometimes they're pristinely clean, but still, we suggest you always wash your food! Give it an initial rinse and then remove the stems and soak the leaves in plenty of clean water. I use my salad spinner, placing the leaves in the...Read more


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