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Nutrition Facts
Serving Size 1 (227g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon seasoning salt
Calories 272
Calories from Fat 95		(34%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 100mg		33%
Sodium 512mg		21%
Potassium 464mg		13%
Total Carbohydrate 20.3g		6%
	Dietary Fiber 1.7g	6%
	Sugars 4.8g
Protein 24.2g		48%
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Slammin' Salmon Crunchy Cakes With Gayla Sauce

Recipe #130785 | 25 min | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Pot Scrubber
Jul 21, 2005

These cakes will make a salmon volunteer for the honor to be in this dish. I love these crispy little suckers and so does Dugan. The delicious sauce I blatantly stole from my friend GaylaJ who blatantly stole it from Cooking Light. There is no honor among thieves.

SERVES 4 , 4 cakes (change servings and units)

Ingredients

Gayla Sauce

6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon lemon juice
1/2 teaspoon fresh lemon rind
1/4 teaspoon fresh black pepper
1/8 teaspoon red pepper flakes

Salmon Cakes

1/4 cup red bell pepper, diced (I sometimes use jarred or drained pimientos)
1 teaspoon garlic, minced
4 green onions, chopped
1/4 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon seasoning salt
1/2 teaspoon Old Bay Seasoning
1/8 teaspoon dried dill
1/8 teaspoon cayenne
1 small egg, beaten
4 tablespoons dry breadcrumbs
14 3/4 ounces pink salmon, skin and bones removed and flaked
1 cup crushed corn flakes (not too finely or they won't be crunchy like I like them) or panko
vegetable oil, for frying

Directions

1
Combine ingredients for the Gayla sauce and refrigerate.
2
Sautee red pepper about 3 minutes in a non stick skillet in some butter or margarine. Add chopped garlic for the last thirty seconds.
3
Combine peppers and garlic and all the rest of the ingredients except corn flakes in a bowl and mix together.
4
Make four equal sized balls of this mixture and roll well into cornflake crumbs. Pat crumbs firmly and make sure it is well coated.(Balls will be about the size of a small baseball).
5
Place balls on platter and press into patties about 1 inch thick.
6
Fry immediately in a few tablespoons of hot oil in a non stick skillet on medium high heat. (You don't want them to sit around too long or the cornflakes will absorb moisture from the patties and not fry up as crispy.) Sear them quickly but of course, do not burn them about 3 or 4 minutes a side.
7
NOTE: After mixing all the ingredients together you may refrigerate this to stiffen mixture up but I don't find it necessary unless you have used a very large egg. You may also make everything ahead of time and refrigerate. Simply remove about an hour before dinner and bring to room temperature or they will be hot on the outside but cold in the middle. Just don't roll in the cornflake crumbs until the last minute.
8
Another Note: For a nice variation feel free to add 1/2 tsp or so of cumin to give these a "Tex-Mex" taste topped with some chili con queso. Yum! Be creative! This is a drop-to-the-floor-crawl-to-the-door moist patty. Make it as directed the first time and then EXPERIMENT! Make it your own.

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Featured Reviews for This Recipe

From: Abby Girl

On May 5, 2009

I really wanted to like this recipe because of all the good hits it got, but in the end, they were just OK. I had made up the ingredients and chilled really well before I made the patties. They were so moist that there was no way that they were going to stay together and they ended up breaking up while cooking. I would do this recipe again, but I would watch the amount of wet ingredients that is going in to the pot. I have alot of huge salmon steaks in my freezer, so I will play around with this one

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From: Tamaretta

On Apr 12, 2009

These were very very tasty and an inexpensive alternative to crab cakes (which we love). I was out of capers so I didn't technically make the "Gayla Sauce" but used all the other ingredients and part of a grated cucumber and some old Bay seasoning as well - so it was sort of a lemon-dill-cucumber sauce which we liked alot! Thanks for posting! PS - I used 1/3 cup as a measurement guide and got exactly four cakes.

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From: NcMysteryShopper

On Jul 22, 2006

Delicious! I usually use the freshest salmon available for salmon cakes, but this time I used a can of Wild Alaskan King Salmon. I was not disappointed. I did not add the seasoning salt and I used the egg whites that I had leftover from another recipe instead of a whole egg. The patties were easy to handle, firm, and had a great texture. I also used package cornflake crumbs that were already pulverized. I placed the cakes in hot oil and flipped them once. Easy as one, two, three! The sauce is a great pairing and I can see why you snagged the recipe and included it! I used homemade mayo in the sauce... ohhh sooo good! I served the salmon cakes with Emeril Lagasse's Coleslaw and Baked Potatoes With Shallot-Corn Butter (both recipes on Zaar). Thank you Pottsie! Outstanding Salmon Cakes and a perfect dinner!

3 people found this review helpful

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From: Little Bee

On Sep 12, 2006

I grew up on my Grandmother's Salmon cakes and now I make them for me and DH all the time. Mine never come out quite the same twice so I decided to give this recipe a try and I'm sure glad I did! They were delicious. I did not have the corn flakes so I increased the breadcrumbs but it didn't matter they were crispy on the outside and moist and flavorful on the inside. The sauce just makes these so don't leave that part out! Thanks for a great recipe its a keeper!

2 people found this review helpful

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