Salmon Cakes with Lemon-Caper Sauce

Around this place, we like seafood. We dig seafood. There is really no seafood that we won’t eat.

On our all-inclusive honeymoon, we were surrounded by 5-star restaurants, and we frequently indulged in top-of-line seafood. One morning, Brett literally had seared yellowfin tuna for breakfast. I enjoyed lox (smoked salmon) on a bagel with cream cheese. That night was dinner at the Lobster House: featuring only lobster, cooked in any of ten ways.

Further proof of the level of seafood geek that you’re currently dealing with….

Tuna tartar appetizer

Lunchtime, shrimp cocktail, half-eaten.

Lunchtime, mahi mahi with garlic rub

Lobster House, lobster bisque appetizer (we traded appetizers this night; Brett’s was so good, I thought I might die.)

Ah! Overexposed! Green curry calamari at Spice

Citrus-y, saucey, crab cake appetizer

An ultimate fav at home or abroad: ceviche! (Wichita locals – Sabor’s rocks)

Dining at the Lobster House with my husband of four days!

With all of these delicious indulgences being less than three months in my past, I’ve been experiencing withdrawals! A JP Morgan-sponsored dinner at Bonefish Grill last week was somewhat of a relief: who doesn’t love chilean seabass with lemon butter? But the cravings still hit, weekly, for some kind of seafood.

If I must be surrounded by land in a 1000-mile radius, so be it. I must be creative. I must and I will! The salmon cakes below are ideal for those of you in a similar position, because you can capture that awesome seafood flavor using locally available frozen salmon filets. A 1-lb bag of these filets cost me $3.99 at Wal-Mart. Guys, these literally fed us for two nights – that is $1 per person, per night.

Until your next beachside, seafood dining experience: I hope these tide you over!

Salmon Cakesadapted from Potato Salmon Patties on

1 lb frozen salmon filets, thawed and baked as directed
2 eggs
1/4 C bread crumbs or panko
1/4 C dry potato flakes
1 small onion, minced
1 clove garlic, minced
1 TBS dijon mustard
salt, pepper, poultry or seafood seasoning
juice of 1/2 lemon
canola oil

Lemon-Caper Sauce – inspired by reviews of recipe above

1/3 C mayo
1 TBS+ lemon juice
1 TBS dijon mustard
2 tsp hot sauce
salt + pepper

1. Place baked salmon patties in a large bowl, and flake with a fork. Add remaining ingredients and mix well.

2. Pour 1/2 inch oil into large skillet. Heat to med-high heat. Form salmon mixture into 6-8 patties, depending on size. Carefully place patties in hot oil and fry several minutes on each side, until lightly browned and crispy. Remove to paper-towel lined plate.

3. To make sauce, mix all ingredients. Adjust to taste – we love lemon, so I added extra lemon juice. This sauce would also be delicious with added horseradish, herbs, or garlic. Serve sauce alongside salmon patties.

This entry was posted in Main Dish, Seafood. Bookmark the permalink.

One Response to Salmon Cakes with Lemon-Caper Sauce

  1. Ellen says:

    So you will make these when you come to the lake?
    Your supposed to drink white wine with fish, but, I like red. . . .

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