Lemon Pepper Salmon Cakes With Herbed Garlic Mayo Lemon Pepper Salmon Cakes With Herbed Garlic Mayo

Photography: Ryan Brook

A zesty mayo adds zip to these moist, mouthwatering cakes. You can use canned tuna, shrimp, crab or 1-3/4 cups flaked cooked fish instead of the salmon.

  • Prep time 1 hour
  • Total time 1 hour


Herbed Garlic Mayo:


In saucepan of boiling salted water, cook potatoes, covered, until tender, about 15 minutes. Drain and return to pot; using potato masher, mash until smooth.

In large bowl, stir together potatoes, bread crumbs, green onions, parsley, lemon zest, lemon juice, garlic, salt and pepper; stir in egg. Fold in salmon. Let cool for 5 minutes. Shape by rounded 1 tbsp into 1/4-inch (5 mm) thick patties. (Make-ahead: Arrange on waxed paper–lined baking sheet; cover and refrigerate for up to 24 hours.)

In large nonstick skillet, heat oil over medium heat; working in batches, cook patties, turning once, until golden, about 8 minutes. (Make-ahead: Cover and refrigerate on foil-lined baking sheet for up to 24 hours. Reheat in 375 F/190 C oven until warm, about 6 minutes.)

Herbed Garlic Mayo: In bowl, stir together mayonnaise, parsley, garlic and lemon zest. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with salmon cakes.

Makes about 30 pieces.

Nutritional facts per piece: about

  • Sodium 142 mg
  • Protein 3 g
  • Calories 50.0
  • Total fat 3 g
  • Cholesterol 10 mg
  • Total carbohydrate 3 g


  • Iron 2.0
  • Folate 2.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 3.0
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Appetizers & Snacks

Lemon Pepper Salmon Cakes With Herbed Garlic Mayo