If you don’t have fresh salmon, canned salmon is a perfectly fine stand-in.

Serves 6.

INGREDIENTS

  • 2 cups loosely packed crumbled cooked salmon
  • 1/2 cup cornflake crumbs
  • 2 green onions, chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • dash of worcestershire sauce
  • 1 large egg

  • 3/4 cup mayonnaise

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon prepared horseradish
  • 2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried

  • 2 tablespoons (1/4 stick) butter

    DIRECTIONS

    Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.

    Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste 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. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.