This is one of our family’s favorite meals. We LOVE it! It is very time-consuming, though, so we don’t have it very often. We usually pair it with a pasta side dish and some peas. It serves four, but I always double the recipe b/c they are really good as leftovers (and we are pigs lol).
Salmon Patties with Lemon-Herb mayonnaise
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
1/4 cup mayonnaise (we use miracle whip)
1 tbsp fresh lime juice
1/4 tsp seasoned salt
1 pinch cayenne (red) pepper
1 egg, beaten
12 oz Chicken of the Sea boneless/skinless pink salmon, drained
6 tbsp dry bread crumbs
3 tbsp butter
3/4 cup mayonnaise
1 tbsp fresh lemon juice
1 tbsp fresh prepared horseradish
2 1/2 tsp fresh thyme or 1 tsp dry thyme
Lemon-Herb mayonnaise: (make this first so the thyme can soften and it doesn’t get stuck in your teeth)
Combine mayonnaise, fresh lemon juice, prepared horseradish, fresh or dry thyme, and salt and pepper to taste in a small bowl; blend well; set aside in refrigerator for later.*
In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lime juice, seasoned salt, and cayenne pepper. Taste and adjust seasonings to personal preference. Stir in egg, salmon, and 4 tablespoons of the bread crumbs. Divide and form mixture into 8 balls. Roll salmon balls in remaining bread crumbs (I usually need MUCH more than what is called for); flatten into cakes. Fry salmon cakes in melted butter** in skillet over medium heat for 3 to 4 minutes per side. Serve with Lemon-Herb mayonnaise.
*Feel free to adjust the amounts of lemon juice and horseradish to personal taste. I usually have to use twice as much lemon juice and 3x horseradish to get it the way I like it, and that is BEFORE I double it.
**Frying the patties in half butter and half vegetable oil will make the butter less likely to burn and cause the patties to taste funny. Just a suggestion, though. 😉
Use any leftover lemon-herb mayonnaise as a sandwich spread or as a vegetable dip. Yumm!!