Crispy Salmon Cakes with Lemon-Caper Mayonnaise

I love fresh salmon but made the mistake of purchasing canned salmon. After dumping in the bowl with the other ingredients, I discovered it full of bones and skin. Yuck! After fishing some of it out, I decided the trash can would enjoy it more. The fish fumes were terrible.

We love this recipe! It is one of my frequent go-to's on a busy weeknight. I always substitute Panko for the crackers; makes it nice and crunchy, and avoids any sogginess. I sometimes put in 1/2 tsp fish seasoning, as well; herbs for fish, or a salt/herb mixture. (Penzy's Muskego Ave seasoning is my current fave.) Enjoy!

Been making these for years & they are an easy go to for a quick dinner. I usually serve them with oven fries & a crisp green salad. Since it was published there have been several low fat alternatives to the no fat & tasteless mayo of old, I use canola mayo now, I dont know what the fat gram & calorie count is, but the taste difference is off the charts. A nice glass of Sauvignon Blanc is a nice compliment as well.

I made this recipe last night and brought a patty to work for lunch today - it was delicious and easy to transport - I just wrapped the cake up in tin foil and put a little of the sauce in a little container. The patty plus the blanched broccoli and carrots I had for lunch were very filling. The only alteration I made to the recipe was substituting plain yogurt for most of the mayonnaise and it turned out just the way I wanted. I used a quarter of a red onion for the onion and 1/4 cup of celery translates to just one small stick of celery. When I make the recipe again I'd like to try using fresh fish instead of canned. This is a great recipe that was pretty quick to make (less than an hour) and would do for a dinner party or simply a lunch box!