Lemony Salmon Patties Recipes

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SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE



Salmon Cakes with Lemon-Caper Yogurt Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 to 8 salmon cakes

Number Of Ingredients 20

1 pound skinless salmon fillet (see Cook's Note)
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed
2 tablespoons Dijon mustard
3 tablespoons mayonnaise, plus more, as needed
1 tablespoon capers, rinsed and drained
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon lemon juice
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
  • Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
  • Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
  • Arrange the salmon cakes on a platter and serve alongside the sauce.

YUMMY LEMON SALMON BURGERS



Yummy Lemon Salmon Burgers image

A quick, delicious and nutritious way of serving up canned salmon. You can enjoy this with or without the dressing, in a hamburger bun, or with a salad.

Provided by MELDS

Categories     Seafood     Fish     Salmon

Time 20m

Yield 6

Number Of Ingredients 12

1 (16 ounce) can salmon, drained and flaked
2 eggs
¼ cup chopped fresh parsley
2 tablespoons finely chopped onion
¼ cup Italian seasoned dry bread crumbs
2 tablespoons lemon juice
½ teaspoon dried basil
1 pinch red pepper flakes
1 tablespoon vegetable oil
2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 pinch dried basil

Steps:

  • In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
  • In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.3 g, Cholesterol 96.7 mg, Fat 11.4 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 2.4 g, Sodium 415.5 mg, Sugar 1 g

LEMON SAUCE FOR SALMON PATTIES



Lemon Sauce for Salmon Patties image

A slightly spicy, lemony sauce for salmon patties. Makes enough for about eight salmon patties.

Provided by BABSKITCHEN

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 20m

Yield 8

Number Of Ingredients 6

2 tablespoons butter
4 teaspoons all-purpose flour
¾ cup milk
2 tablespoons lemon juice
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Steps:

  • Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.

Nutrition Facts : Calories 42.7 calories, Carbohydrate 2.4 g, Cholesterol 9.5 mg, Fat 3.3 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 102.6 mg, Sugar 1.2 g

LEMONY SALMON PATTIES



Lemony Salmon Patties image

Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They're impressive enough for company but easy enough that I can prepare them any time we like. -Lorice Britt, Severn, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 16

1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
3/4 cup whole milk
1 cup soft bread crumbs
1 large egg, lightly beaten
1 tablespoon minced fresh parsley
1 teaspoon finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
LEMON SAUCE:
2 tablespoons butter
4 teaspoons all-purpose flour
3/4 cup whole milk
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350°. In a large bowl, combine first 9 ingredients. Fill 8 greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned. , Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties.

Nutrition Facts : Calories 328 calories, Fat 18g fat (8g saturated fat), Cholesterol 127mg cholesterol, Sodium 1044mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 27g protein.

LEMON-DILL SALMON CAKES



Lemon-Dill Salmon Cakes image

Chopped Meyer lemon adds sweet, aromatic notes to each and every bite of these tender salmon cakes.

Provided by BHG Test Kitchen

Time 40m

Number Of Ingredients 8

1 egg, lightly beaten
1.25 cup panko bread crumbs
2 5-6 ounce cans skinless, boneless salmon, drained
1 Meyer lemon, halved (one half finely chopped, second half juiced)*
2 tablespoon finely chopped fresh dill weed
3 tablespoon vegetable oil
2 cup torn mixed greens
Olive oil

Steps:

  • In a medium bowl stir together egg, 3/4 cup panko, salmon, chopped lemon, dill weed, 2 Tbsp. water, and 1/4 tsp. each salt and black pepper.
  • Place remaining 1/2 cup panko in a small bowl. For each cake, shape 1/4 cup salmon mixture into a ball. Roll in panko to coat; press to 1/2 inch thick.
  • In a large skillet heat 2 Tbsp. vegetable oil over medium-high heat; add half of the salmon cakes in a single layer. Cook 5 to 7 minutes or until browned and crisp, turning once. (If necessary, reduce heat to medium to prevent overbrowning.) Remove; cover to keep warm. Repeat with remaining oil and cakes.
  • Meanwhile, for salad, in a bowl toss greens with lemon juice and a drizzle of olive oil. Serve salad with salmon cakes; top with additional dill weed.
  • *For regular lemon: Use 1 tsp. zest and 1 Tbsp. juice in salmon cakes; use 2 Tbsp. lemon juice over salad.

Nutrition Facts : Calories 270 kcal, Carbohydrate 16 g, Cholesterol 67 mg, Protein 17 g, SaturatedFat 2 g, Sodium 404 mg, Sugar 1 g, Fat 16 g, UnsaturatedFat 12 g

EASY SALMON CAKES WITH LEMON DILL SAUCE



Easy Salmon Cakes with Lemon Dill Sauce image

Super easy Salmon Cakes recipe with Lemon Dill Sauce is a fast way to get dinner on the table in a hurry. Husband and kid approved!

Provided by Kellie from TheSuburbanSoapbox.com

Categories     Seafood

Time 35m

Number Of Ingredients 16

FOR THE SALMON CAKES:1 pound salmon filet
1 tablespoon olive oil
1/2 cup mayonnaise
1 tablespoon dijon mustard
1 teaspoonworcestershire sauce
1 large egg lightly beaten
1/8 teaspoon fresh ground pepper
2 tablespoons chopped fresh parsley
1/4 cup panko bread crumbs
1 tablespoon olive oil
FOR THE LEMON DILL SAUCE:1 cup mayonnaise
juice and zest of 1 lemon
1 tablespoon whole grain mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup chopped fresh dill

Steps:

  • Preheat oven to 425 degrees.
  • Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature.
  • When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe.
  • In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper and parsley.
  • Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the breadcrumbs.
  • Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.)
  • While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, salt, pepper and dill in a small bowl. Cover and refrigerate until ready to serve.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
  • Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired.

Nutrition Facts : Calories 193 kcal, Carbohydrate 2 g, Protein 1 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 401 mg, ServingSize 1 serving

SALMON PATTIES



Salmon Patties image

Salmon Patties are a deliciously flavorful recipe that can be eaten as an appetizer or main dish. They're tender and flaky on the inside, perfectly crispy on the outside, and packed with the most amazing flavor. We love serving them with our easy Lemon Herb Dipping Sauce, and you'll find that recipe included!

Provided by Cathy Trochelman

Categories     Appetizers

Time 30m

Number Of Ingredients 19

3 cans (5 oz.) canned salmon, drained
1 large egg
1/2 c. panko bread crumbs
1/4 c. chopped onion
1/4 c. chopped red pepper
2 Tbsp. mayo
2 Tbsp. fresh parsley, minced
1 Tbsp. lemon juice
1 Tbsp. dijon mustard
1 Tbsp. worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil, plus more as needed
1/4 c. mayo
1/4 c. sour cream
1 tsp. lemon juice
1 tsp. fresh minced parsley
1/8 tsp. garlic powder

Steps:

  • Combine ingredients for Salmon Patties in a medium mixing bowl. Mix well.
  • Use your hands to shape patties into small round disks (about 3 inches). Press patties firmly together.
  • Heat 2 Tbsp. olive oil in a medium skillet over medium heat.
  • Add patties to skillet and saute until golden brown on both sides, adding oil as necessary. Remove from heat.
  • In a separate small bowl, combine sauce ingredients.
  • Drizzle or dip as desired!

Nutrition Facts : Calories 194 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 157 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

LEMONY SALMON PATTIES



Lemony Salmon Patties image

Make and share this Lemony Salmon Patties recipe from Food.com.

Provided by Sean Coate

Categories     < 15 Mins

Yield 8 serving(s)

Number Of Ingredients 15

2 (14 3/4 ounce) cans pink salmon, drained, skin and bones removed
1 1/2 cups milk
2 cups soft breadcrumbs
2 eggs, beaten
2 tablespoons fresh parsley, chopped
2 teaspoons onions, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
2 2/3 tablespoons all-purpose flour
1 1/2 cups milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon cayenne pepper

Steps:

  • Combine the first nine ingredients; mix well.
  • Spoon into eight greased muffin cups, using 1/4 cup in each.
  • Bake at 350 for 45 minutes or until browned.
  • Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly.
  • Cook for 2 minutes or until thickened.
  • Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties.

LEMONY SALMON PATTIES



Lemony Salmon Patties image

17

Categories     Seafood     Main Dish     Fish     Salmon

Time 1h

Yield 6

Number Of Ingredients 18

salmon
milk
bread crumbs
eggs
parsley leaves
onions
worcestershire sauce
salt
black pepper
salmon
milk
bread crumbs
eggs
parsley leaves
onions
worcestershire sauce
salt
black pepper

Steps:

  • Combine the first 9 ingredients; mix well. Spoon into 8 greased muffin cups, using ¼ cup in each. Bake at 350℉ (180℃). for 45 minutes or until browned. Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties.

Nutrition Facts :

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