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Salmon Cakes With Lemon Aioli

Salmon Cakes With Lemon Aioli

Time: 30 mins


  • 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


  • 1 In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
  • 2 Season with salt and lemon pepper or black pepper to taste.
  • 3 Shape into 7 or 8 salmon cakes.
  • 4 Melt the butter with the oil in a heavy skillet.
  • 5 Brown salmon cakes on both sides (about 5 minutes per side).
  • 6 Place on a dish or a serving platter lined with mixed greens.
  • 7 To make the lemon aioli: mix all ingredients together.
  • 8 Serve on or with the salmon cakes.
  • 9 Delicious!


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