Louisiana Salmon Cakes Recipes

SALMON CAKES

Steps:

• Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
• In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
• Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
• Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
• Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

LOUISIANA SALMON CAKES

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.

SEARED SALMON CAKES

Steps:

• Mash salmon, bones and all, in a bowl with a fork.
• Add onion, egg, salt, pepper and dill (if used).
• Blend well.
• Crush soda crackers and add to the salmon, mixing well.
• Add just enough crumbs to make a mixture that will hold its shape.
• Make patties and dip each in flour or more cracker crumbs to coat both sides.
• Heat oil in a heavy skillet.
• Add patties and fry slowly until golden on both sides.
• Drain excess oil on paper towel and serve.

LOUISIANA SALMON CROQUETTES

Steps:

• Combine first 7 ingredients until well blended.
• Shape into patties.
• **at this point you can chill for easier handling.
• coat in cornmeal.
• Fry at med-high heat, turning once.
• Lay on paper towels to drain.
• good hot or cold.
• prep. time does not include mashing the potatoes.