Salmon Cakes
Rachael Ray, Food Network


Salmon Cakes
Salmon Cakes

Yield: 4 servings
Prep Time: 15 min
Cook Time: 12 min


vegetable oil for frying
3 (6-oz) portions cooked salmon
      or 3 (6-oz) cans salmon, drained well
1½ C cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
½ red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 Tbsp fresh dill, a handful, finely chopped
1 tsp cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
½ C mayonnaise or reduced fat mayonnaise
½ C chili sauce
2 Tbsp dill pickle relish

  1. Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
  2. Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands.
  3. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bi tmore cracker meal.
  4. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. If necessary, refrigerate the mixture for an hour before forming the patties.
  5. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
  6. Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
  7. Combine mayonnaise, chili sauce and relish in a small dish. .
  8. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce