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12 servings, 1 salmon cake (27 g) and 1/2 Tbsp. (7 mL) sauce each
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The salmon patties can be shaped ahead of time, and the mayonnaise mixture can be prepared ahead of time. Refrigerate up to 4 hours before baking the salmon patties as directed.
Cut additional lemons into wedges. Serve with the salmon cakes.
Season the mayonnaise mixture with ground black pepper to taste before serving with the cooked salmon cakes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.