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Seafood Cakes with Herb Sauce


  • 3/4 cup mayonnaise
  • 4-1/2 teaspoons dill pickle relish
  • 1 tablespoon minced chives
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons tomato paste
  • 1 teaspoon grated lemon zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups panko bread crumbs
  • 1 medium sweet red pepper, finely chopped
  • 1 medium sweet yellow pepper, finely chopped
  • 1/3 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons minced chives
  • 1 pound bay scallops, coarsely chopped
  • 1/2 pound salmon fillet, skin removed and coarsely chopped
  • 2/3 cup butter, cubed
  • Additional finely chopped sweet red and yellow peppers and minced chives


  • 1. In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving.
  • 2. In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon.
  • 3. With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets.
  • 4. Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

Nutrition Facts

1 seafood cake with about 1/2 teaspoon sauce (calculated without garnishes): 88 calories, 7g fat (3g saturated fat), 21mg cholesterol, 86mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.


Average Rating: 4
  • SimpleFoods
    Dec 26, 2014

    OMG! Is there a mistake in the amount of servings listed?? For 40 servings, there is only 1 and 1/2 pounds of seafood? but so many other ingredients! I really like the idea of seafood cakes other than salmon cakes, and was eager to read and try such a recipe; but I think I'll stay away from this until further instructions or comments are listed in regards to the above ingredients.

  • mikibunny31
    Jun 4, 2014

    This was good. I used scallops and shrimp in the fish cakes, in the sauce I replaced mayo with salad dressing. I did not have chives or relish so I used Mezzetta bell pepper relish. I used a package of salmon similar to the tuna salad packages. Even with all these changes it came out well

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