How to make it

  • Combine salmon, cornflake crumbs, green onions, celery, 1/4 cup mayonnaise, 2 tsp. thyme, and Worcestershire sauce in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 4 patties, about 3/4-inch-thick. Arrange on plate.
  • Combine 3/4 cup mayonnaise, lemon juice, horseradish, and tsp. each of thyme, dill weed, and celery seed, in a small bowl. Season sauce with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
  • Melt butter in heavy large skillet over medium-low heat. Carefully add the salmon cakes and saute until deep brown and crusty, cooked through. I usually have to press on the cakes to keep them together. About 5-10 minutes per side. Transfer to platter. Serve, covered with sauce.

Reviews & Comments 6

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    " It was excellent "
    brianna ate it and said...
    Can't wait to try these. Thanks & 5 forks
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  • rottman 9 years ago
    Hope you both enjoy this recipe. I have on many occasions. Thanks for the nice comments.
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    " It was excellent "
    trigger ate it and said...
    This Special Salmon Cakes grabbed my attention today as a winner.
    Thank you!
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  • binky67 9 years ago
    Looks pretty darn special to me, I'll let you know when I try it. Printed so that I can try it sooner than later :-)
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  • rottman 9 years ago
    It's not actually the salmon. It's the butter. Give it a shot. I think you'll enjoy it. Ahhhh... you know what I mean.
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  • leonora5 9 years ago
    A sensual recipe ?? Never though of a Salmon Cake that way. We'll have to give it a try to see.
    Was this review helpful? Yes Flag

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