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.

Yield: 4 servings (serving size: 1 cake and 1 1/2 tablespoons mayonnaise)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 32%
  • Fat: 11g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 3.9g
  • Protein: 22.8g
  • Carbohydrate: 27.3g
  • Fiber: 1.1g
  • Cholesterol: 55mg
  • Iron: 3mg
  • Sodium: 1214mg
  • Calcium: 215mg


  • 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


  1. To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.
  2. 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.
  3. 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.
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