Salmon Cakes Croquettes 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.

SALMON CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

SOUTHERN SALMON CROQUETTES

Steps:

• In a large bowl whisk together flour and cornmeal.
• Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.
• Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.
• Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.
• Serve immediately with your favorite dipping sauce.
• If you've tried this recipe, come back and let us know how it was!

SOUTHERN SALMON CROQUETTES

Steps:

• In a large bowl, add salmon, flour, onion, green pepper, egg, worcheshire sauce, salt, pepper flakes and black pepper and mix until well combined. The mixture will be somewhat softer and looser so you will have to handle with care but don't worry, they will fry up just fine.
• Add cornmeal to a plate and set aside.
• Shape medium to small sized patties then carefully roll in cornmeal and set aside. (If you want to make them easier to work with, add to the refrigerator for about 15 minutes to firm up more).
• Add oil to cast iron skillet and heat until oil reaches 375. Fry croquettes until golden brown on both sides, about 2-3 minutes on each side, and drain on paper towels then serve.

EASY, STEP BY STEP POTATO AND SALMON FISH CAKES

Steps:

• Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl.
• Mix all the ingredients together using a fork to break up the fish, then form into patties (if the mixture is too soft, refrigerate for an hour or so before shaping).
• Dip patties into beaten egg, then coat in the breadcrumbs.
• Place on a baking sheet, and continue until the remaining mixture is finished.
• Fry gently over medium heat until golden brown on both sides, adding oil as needed.
• Place on paper-towel lined sheet to absorb the excess oil. Serve as desired.

SALMON PATTIES

Steps:

• Preheat oven to 220C/430F standard (200C fan)
• Place breadcrumbs in a bowl. Grate over onion, including juices. Mix onion into breadcrumbs, ensuring all breadcrumbs are soaked. (Note 3)
• Add remaining ingredients except salmon. Mix well.
• Add salmon. Stir through gently, leaving flakes of salmon (rather than vigorously mixing salmon into tiny pieces).
• Scoop up 1/4 cup mixture (level, packed standard ice cream scoop, see Video). Form round patties about 1.5 cm/ 2/3" thick and set aside.
• Drizzle oil all over tray. Place in oven for 2 minutes until hot - oil will spread over tray. Tilt tray to spread if needed.
• Place patties on tray - DO NOT press down (makes them stick on tray). Spray surface with oil spray.
• Bake 15 minutes. Flip, spray surface with oil spray, bake 5 minutes.
• Serve with sour cream or yoghurt on the side for dipping / dolloping, and extra fresh dill if desired.
• I served mine with cauliflower puree and Yoghurt Slaw - healthy side options! (Note 3)

SALMON CAKES RECIPE (SALMON PATTIES)

Steps:

• Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
• Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
• In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.
• Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

HEALTHY SALMON PATTIES (SALMON CAKES RECIPE)

Steps:

• To a large bowl, combine the salmon, red onion, red bell pepper, cilantro, lemon juice, soy sauce, sesame oil, Greek yogurt, and mixed together.
• Add the egg, and one cup of the breadcrumbs, and mix together.
• To a shallow dish (or pie pan) add the remaining breadcrumbs.
• Working with wet hands (so the mixture won't stick to you) make 12 salmon patties. To make this easy, start rolling them in a ball as you would meatballs, and then gently push down into a patty form.
• Coat the patties in the remaining breadcrumbs, moving to a baking sheet as you work.
• Heat a skillet over medium heat, and spray with olive oil. Cook the patties in batches, for 2 to 3 minutes each side, until browned. Then transfer to a paper towel lined plate to drain.
• Serve hot, or cool completely and move to a freezer bag for storage. Salmon patties will hold in the freezer for 1-2 months and the fridge for 3 days. You can reheat on a baking sheet in a 350° oven for 15 to 20 minutes.

SALMON CROQUETTES

Steps:

• Preheat oven to 425°F and line a pan with parchment paper.
• In a large bowl add all ingredients, reserving 2 tablespoons of olive oil.
• Mix to combine and form into 9 patties. I use a slightly heaping ¼ cup measuring cup to form the patties. Press them well (but gently) so they do not fall apart.
• Bake salmon croquettes for 13-15 minutes or until browned.

SCRUMPTIOUS SALMON CAKES

Steps:

• Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
• Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.

GRANDMA'S FAMOUS SALMON CAKES

Steps:

• Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
• Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

CHEF JOHN'S FRESH SALMON CAKES

Steps:

• Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
• Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
• Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
• Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

EASY SALMON CROQUETTES

Steps:

• combined the canned salmon, diced onions, seasoning salt, black pepper, lemon juice, bread crumbs, and egg into a large mixing bowl.
• Fold the ingredients until everything is well incorporated.
• Form the salmon mixture into patties, then set to the side.
• Pour 1/2 cup of vegetable oil into a skillet, and place it over medium heat.
• Once the oil is nice and hot, add in a few patties and fry each side until it's nice and golden.
• Serve and enjoy for breakfast, lunch, or dinner!

SALMON CROQUETTES

Steps:

• Over medium heat, heat oil in a medium skillet. Combine canned salmon, beaten egg, green onions and 1/4 cup bread crumbs. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2 minutes on each side.

HOW TO MAKE SALMON PATTIES (SOUTHERN, BAKED)

Steps:

• Preheat your oven to 350 degrees. Spray a cookie sheet with nonstick spray or line with parchment.
• If cleaning your salmon, open the can and empty contents into a medium bowl. Clean away any skin or bones and transfer the cleaned fillet into a separate medium bowl.
• If using already cleaned salmon, just drain away any water and empty the contents into the bowl.
• Add the remaining ingredients, leaving the crackers or Parmesan cheese until last.
• Divide the mixture as evenly as you can, making five or six balls. Transfer the balls to the cookie sheet and press them down until they are about 1/2 inch thick. Drizzle with a little olive oil (optional) before baking.
• Bake until evenly browned, about 20-25 minutes. Serve warm.

SALMON CAKES (CROQUETTES)

Steps:

• If using canned salmon, drain and pick over carefully to remove dark cartilage and bones. Finely chop the onion. Using a fork, flake the salmon and then combine in a medium bowl with the onion, egg, bread crumbs, Worcestershire sauce, hot sauce, black pepper, cheese and parsley. Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds, about 1/2-inch thick. Sprinkle the flour on a plate or board. Dredge the patties in the flour, coating well, but dusting off excess flour. Place the patties in the refrigerator and let set for 30 minutes or longer. Heat the butter or margarine in a large skillet until foamy and hot. Add the patties and brown on both sides, cooking about 5 minutes. Remove the salmon cakes from the pan and drain on paper towels. Serve warm, with lemon wedges.

SALMON CROQUETTES

Steps:

• In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
• Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.