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Salmon Cakes With Lemon Rice

Salmon Cakes With Lemon Rice
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Serves 4| Hands-On Time: | Total Time:



  1. In a bowl, combine the salmon, ½ cup bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, tarragon, and ¼ teaspoon each salt and pepper.
  2. Mix together well and form into 12 small patties. Coat the patties in the remaining ¾ cup bread crumbs.
  3. Cook the rice according to the package directions. When done, remove from heat and leave covered.
  4. Meanwhile, heat the vegetable oil in a large, nonstick skillet over medium-high heat until the oil is hot but not smoking.
  5. Sauté the patties in batches for 2 to 3 minutes on each side, or until golden brown.
  6. Toss the rice with the parsley, olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon cakes and lemon quarters.
By May, 2000

Nutritional Information

  • Per Serving
  • Calories 833Calories From Fat 414
  • Fat 47g
  • Sat Fat 7g
  • Cholesterol 166mg
  • Sodium 1,756mg
  • Protein 44g
  • Carbohydrate 61g
  • Sugar 2g
  • Fiber 4g
  • Iron 4mg
  • Calcium 350mg
What does this mean? See Nutrition 101 .

Quick Tip

Salmon Cakes With Lemon Rice
The patties can be shaped, placed on a baking sheet in a single layer, covered, and refrigerated for up to 24 hours or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.