Creole Salmon Cakes Recipes

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CREOLE SALMON CAKES



Creole Salmon Cakes image

I grew up eating, and still crave, salmon "patties" (what my mother called them). This is from Fine Cooking.

Provided by KathyP53

Categories     Creole

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb raw salmon fillet, skin and pin bones removed, cut into 1-inch chunks (preferably wild)
1 large egg
1 tablespoon country-style dijon mustard (grainy, but not whole-grain)
2 teaspoons finely grated lemon zest
1 teaspoon hot sauce
kosher salt
fresh ground black pepper
1 tablespoon chopped fresh thyme
2 tablespoons extra virgin olive oil

Steps:

  • Put salmon in a food processor and pulse until chopped to medium coarse, two to three 1-second pulses. Take care not to overprocess. There should still be some chunky pieces; you don't want a completely smooth puree.
  • In a medium bowl, lightly beat the egg. Add the salmon and combine with a rubber spatula. Add mustard, lemon zest, hot sauce, 1 1/2 tsp kosher salt, and 1/2 teaspoons pepper. Mix until well combined. Cover bowl with plastic wrap and chill for at least 30 minutes or up to 4 hours.
  • Remove salmon mixture from refrigerator, turn it out onto a baking sheet, and portion into eight equal mounds. With wet hands, gently shape each mound into a 2 1/2" wide patty. Sprinkle each patty with a pinch of the thyme on each side.
  • Heat olive oil in 12" nonstick skillet over medium-high heat. Add salmon cakes and reduce heat to medium. Cook the cakes, turning once, until nicely browned on both sides and interior is no longer raw, 5-6 minutes total cooking time. Be careful not to overcook the cakes. Transfer to a plate and cover to keep warm.
  • Can make bite size cakes for appetizers:.
  • Portion mixture into 24 small mounds (about 3/4 oz. each), shape into small cakes and cook until nicely browned on both sides, 3-4 minutes total.

Nutrition Facts : Calories 213.6, Fat 12.1, SaturatedFat 2, Cholesterol 112, Sodium 167, Carbohydrate 0.7, Fiber 0.3, Sugar 0.3, Protein 24.4

LOUISIANA SALMON CAKES



Louisiana Salmon Cakes image

These little cakes are very good. If you like yours spicier, use more Cajun seasoning. They are delicious for dinner or even for breakfast. Excellent served with Ralph & Kacoo's Tarter Sauce or just lemon wedges.

Provided by Miss Annie

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (14 ounce) can pink salmon, bones removed and drained
1/4 cup crushed saltine crackers or 1/4 cup Ritz cracker
1 egg, beaten
1/2 cup onion, very finely chopped (may use onion powder)
1/4 cup sour cream
1 tablespoon cajun seasoning (or to taste)
oil (for cooking)

Steps:

  • Mix the first 6 ingredients.
  • Shape into patties (about 2 inches in diameter).
  • Heat cooking oil.
  • Cook in hot oil until they are crisp and golden.

Nutrition Facts : Calories 192.3, Fat 8.2, SaturatedFat 2.9, Cholesterol 111.2, Sodium 139.6, Carbohydrate 5.8, Fiber 0.4, Sugar 1, Protein 22.6

CREOLE SALMON FILLETS



Creole Salmon Fillets image

These fillets bake up moist and golden brown. Our grown daughters and grandsons like their food on the spicy side, so I knew Creole seasoning would make this entree a family favorite.-Florine Bruns, Fredericksburg, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

4 teaspoons creole seasoning
2 garlic cloves, minced
2 teaspoons pepper
4 salmon fillets (6 ounces each)
1/4 cup minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine the first three ingredients. Add salmon; shake to coat. , Place salmon on a broiler pan or baking sheet. Broil 6 in. from the heat for 10-14 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Nutrition Facts : Calories 318 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 767mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

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