Crispy Salmon Cakes with Lemon-Caper Mayonnaise

Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise -- used here instead of commercial tartar sauce -- is also great with other fish.


4 servings (serving size: 1 cake and 1 1/2 tablespoons mayonnaise)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 32 %
Fat 11 g
Satfat 2.6 g
Monofat 3.4 g
Polyfat 3.9 g
Protein 22.8 g
Carbohydrate 27.3 g
Fiber 1.1 g
Cholesterol 55 mg
Iron 3 mg
Sodium 1214 mg
Calcium 215 mg


Flavored Mayonnaise:
6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
Salmon Cakes:
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20 crackers), divided
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 (7.5-ounce) cans salmon, drained, flaked, and bone pieces removed
1 large egg, lightly beaten


To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.

To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.


Robyn Webb,

Cooking Light

April 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note