Smoked Salmon Cakes with Grilled Asparagus and Lemon Caper Sauce

Menu Part: 
Cuisine Type: 

Incorporate salmon into your menu with these Smoked Salmon Cakes. The Lemon Caper Sauce gives the dish great flavor and presentation.


24 Smoked Salmon Cakes (recipe follows)
36 oz. trimmed asparagus
1 tbsp. salt
1 tsp. pepper
1 oz. chopped garlic
4 oz. Lemon Caper Sauce (recipe follows)

Smoked Salmon Cakes
6 oz. ⅜-inch diced onions
2 oz. chopped garlic
8 oz. white wine
4 oz. ⅜-in. diced red pepper
4 oz. ⅜-in. diced yellow pepper
4 oz. ⅜-in. diced pablano pepper
16 oz. heavy-duty mayo
6 oz. Dijon mustard
2 tbsp. chopped thyme
2 tbsp. chopped rosemary
4 tbsp. chopped parsley
1 tbsp. celery seed
64 oz. smoked salmon, broken into 1-by1-in. pieces
24 oz. panko crumbs

Lemon Caper Sauce
8 oz. butter
2 oz. chopped garlic
4 oz. flour
24 oz. vegetable broth
4 oz. lemon juice
4 oz. capers
2 tbsp. salt
1 tbsp. pepper


Smoked Salmon Cakes

  1. Caramelize onions and garlic in sauce pot and deglaze with white wine, until almost dry. Add all three peppers and continue to sauté until peppers are softened. Remove from sauce pot and place on sheet.
  2. In mixing bowl, combine mayo, mustard and chopped fresh herbs. Whisk together to incorporate.
  3. Add chilled pepper and onion mixture to mayo mixture, stir to combine.
  4. Fold in salmon, be sure not to break salmon too much. You want large pieces to be apparent.
  5. Portion salmon into 4-ounce cakes (mix will be loose), and gently coat with panko crumbs while forming into uniform-looking cakes. Sear cakes in clarified butter until golden brown. Finish cooking in oven, until internal temperature of 165°F.

Lemon Caper Sauce

  1. In sauce pot, melt butter and add garlic. Sauté until garlic is toasted. Add flour and cook for 3 minutes, until pail.
  2. Slowing add vegetable broth and whisk to incorporate. Simmer on low for about 10 minutes.
  3. Add remaining ingredients and bring back up to simmer.
  4. Remove from heat and hold hot for service at 140°F.


  1. Heat salmon cakes to internal temperature of 165°F.
  2. Toss asparagus in garlic, salt, pepper and olive oil. Grill for 30 seconds, remove and plate. Top dish with Lemon Caper Sauce.

Recipe by Microsoft Real Estate & Facilities (Compass Group), Redmond, Wash.

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