Baked Salmon Cakes
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| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10-15 min @ 400 |
| Source | Elaine Hanson |
| Yield / serves | ~8 servings |
| Rating | Very good |
Ingredients
- 2 eggs
- 1 c mayonnaise
- 1/2 t dry mustard
- 2 t Old Bay seasoning
- 1 t dried parsley
- 1 t dill
- 1 small onion, finely chopped
- 1 1/4 lb salmon, skin off, marinated, grilled/poached and chilled (flake & chill)[1]
- 2 c diced white loaf bread, crust removed
- 2 c russet potatoes, cooked, grated and chilled
- 2 T melted butter
- 1 t Old Bay seasoning
Lemon Mayo:
- 1/2 c mayo
- juice of 1/2 lemon
- lemon zest of 1/2 lemon
Preparation
Preheat the oven to 400, and grease a cookie/baking sheet.
In a mixing bowl, combine the first seven ingredients to make the dressing.
In a second bowl, mix the bread crumbs, potato, and half the dressing (add more dressing if needed to hold shape). Gently mix in the salmon; add more dressing if needed.
Drop packed 1/2 cups of mixture on a greased cookie sheet. Flatten slightly (makes 8 cakes).[2] Top with a small amount of melted butter seasoned with Old Bay. Bake in the oven for 10-15 minutes until golden brown.
Combine the ingredients for the lemon may in a small bowl. Serve with the cakes.
