Salmon Cakes Recipe 435

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SALMON CAKES



Salmon Cakes image

For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 2h20m

Yield 5 servings

Number Of Ingredients 17

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

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.

EASY SALMON CAKES



Easy Salmon Cakes image

Delicious salmon cakes make an easy weeknight dinner. Leftovers are perfect for lunch the next day.

Provided by Vered DeLeeuw

Categories     Main Course

Time 30m

Number Of Ingredients 10

2 (6 oz) cans salmon (skinless and boneless)
2 large eggs
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons minced fresh garlic
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup chopped parsley
1/4 cup olive oil (for frying)

Steps:

  • Preheat your oven to the "keep warm" setting.
  • Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
  • Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
  • Mix in the chopped parsley.
  • Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes.
  • Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
  • Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.

Nutrition Facts : ServingSize 2 patties, Calories 226 kcal, Carbohydrate 1 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Sodium 317 mg

SALMON CAKES



Salmon Cakes image

With a simple lemon-herb sauce, these make-ahead salmon patties are the perfect light supper for those nights when you would rather not fuss.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h15m

Number Of Ingredients 18

2 pounds skinless salmon fillet
Coarse salt and ground pepper
1 teaspoon hot sauce, such as Tabasco
1/2 cup plain dried breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup light mayonnaise
1/4 cup Dijon mustard
2 large eggs, lightly beaten
2 tablespoons fresh lemon juice
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, dill, or cilantro
Coarse salt and ground pepper
3 tablespoons prepared horseradish
2 tablespoons minced capers
1 teaspoon hot sauce, such as Tabasco
2 tablespoons minced pickled jalapeno chile

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.

Nutrition Facts : Calories 291 g, Fat 17 g, Protein 26 g

SALMON CAKES



Salmon Cakes image

Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 9 cakes

Number Of Ingredients 13

¼ cup mayonnaise
1 tablespoon fresh lemon juice, from 1 lemon
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces (see note)
1¼ cups panko bread crumbs, divided
¼ cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts
⅓ cup finely diced celery, from 2 stalks
2 tablespoons finely chopped fresh dill
½ cup vegetable oil
Salad greens with vinaigrette, tartar sauce and/or lemon wedges, for serving (see note)

Steps:

  • In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
  • Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
  • Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel-lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
  • Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
  • Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
  • Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.

Nutrition Facts : ServingSize 1 salmon cake, Calories 280, Fat 22 g, Carbohydrate 6 g, Protein 14 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 222 mg, Cholesterol 37 mg

THE BEST SALMON FISH CAKES



The best salmon fish cakes image

A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12

450g floury potatoes, cut into chunks
350g salmon (about 3 fillets)
2 tsp tomato ketchup
1 tsp English mustard
zest ½ lemon, plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 tbsp plain flour
1 egg, beaten
100g dried breadcrumb
4 tbsp sunflower oil
salad, to serve

Steps:

  • Heat the grill.
  • Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
  • Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
  • Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
  • Shape into 4 large fish cakes.
  • Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
  • Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
  • Serve with salad and lemon wedges.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

SALMON CAKES RECIPE (SALMON PATTIES)



Salmon Cakes Recipe (Salmon Patties) image

These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 45m

Number Of Ingredients 12

1 lb fresh salmon filet*
Garlic Salt - I use Lawry's brand
Black Pepper
Olive Oil
1 medium onion (1 cup finely diced)
1/2 red bell pepper (diced)
3 Tbsp unsalted butter (divided)
1 cup Panko bread crumbs (Japanese Style crumbs)
2 large eggs (lightly beaten)
3 Tbsp mayo
1 tsp Worcestershire sauce
1/4 cup minced fresh parsley

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.

Nutrition Facts : Calories 157 kcal, Carbohydrate 5 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 175 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SALMON PATTIES



Salmon Patties image

Recipe VIDEO above. Made with either fresh salmon OR canned salmon, these are so moreish! Golden crispy on the outside, savoury and juicy on the inside, these are baked, not fried, so they're healthier and there's less cleaning up. Makes 12 patties.

Provided by Nagi

Categories     Mains

Time 35m

Number Of Ingredients 11

1 cup Panko breadcrumbs ((Note 1 for subs))
1 small onion ((or 1/2 large), grated)
1 garlic clove (, finely minced)
400 g/ 14 oz cooked fresh salmon OR canned red or pink salmon (, drained (Note 2))
2 shallots / scallions / green onions (, finely sliced)
1/3 cup fresh dill (, roughly chopped (or 1 tsp dried herbs of choice))
2 eggs
1/2 cup parmesan (, grated or shredded)
1/4 tsp each salt and pepper
2 tbsp vegetable oil
Oil spray

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)

Nutrition Facts : ServingSize 187 g, Calories 400 kcal

SCRUMPTIOUS SALMON CAKES



Scrumptious Salmon Cakes image

This is one of my husband's favorite meals.

Provided by Judiebug

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 25m

Yield 8

Number Of Ingredients 13

2 (14.75 ounce) cans salmon, drained and flaked
¾ cup Italian-seasoned panko (Japanese bread crumbs)
½ cup minced fresh parsley
2 eggs, beaten
2 green onions, chopped
2 teaspoons seafood seasoning (such as Old Bay®)
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
3 tablespoons Worcestershire sauce
3 tablespoons grated Parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons creamy salad dressing (such as Miracle Whip®)
1 tablespoon olive oil, or as needed, divided

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.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 10.8 g, Cholesterol 94.7 mg, Fat 12.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.8 g, Sodium 781.6 mg, Sugar 1.5 g

SALMON CAKES



Salmon Cakes image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 16

Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish

Steps:

  • Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
  • Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
  • Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
  • Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

EASY SALMON PATTIES



Easy Salmon Patties image

Perfect for a weeknight meal, these salmon patties are easy to make and oh so delicious! Why not make a bunch and freeze them for another night,

Provided by Chef Dennis Littley

Categories     Entree

Time 40m

Number Of Ingredients 24

16-20 ounces fresh salmon (I used Pacific wild caught Sockeye)
½ cup diced onion (sweet or red is preferable)
¼ cup diced roasted red peppers (or raw red peppers)
1 tablespoon finely chopped Italian parsley
½ cup bread crumbs (more if needed. Seasoned, unseasoned or panko.)
1 teaspoon old bay seasoning
2 tablespoons mayonnaise
1 tablespoon dijon mustard
1 large egg
squeeze of fresh lemon
½ teaspoon Worcestershire sauce
¼ teaspoon hot sauce (optional)
vegetable oil (to saute the salmon cakes)
¼ cup mayonnaise
1 teaspoon dijon mustard
1 tablespoons chili sauce (optional)
⅛ teaspoon hot sauce (optional)
½ teaspoon fresh lemon juice
½ teaspoon Worcestershire sauce
1 scallions (chopped)
½ tablespoon chopped fresh parsley
1 tablespoon chopped green olive
1 tablespoon sweet pickle relish
1 teaspoon capers (chopped)

Steps:

  • Preheat the oven to 350 degrees
  • place salmon skin side down on a baking dish. Brush salmon with olive oil ( do not salt salmon). Add a little water to the pan and roast salmon for 12-14 minutes. Salmon should be just barely cooked, so it stays moist.
  • Remove from the oven and allow it to cool for about 10 minutes then cover and chill until salmon is completely cooled.
  • When salmon has completely cooled, flake the pieces into a small bowl, add in chopped onion, roasted red pepper, and chopped parsley. Gently mix and return to the refrigerator until needed.
  • In another bowl add mayonnaise, mustard, old bay, lemon, Worcestershire, hot sauce and egg. Mix ingredients together until well blended. This is the imperial style sauce that you will use as a binder.
  • Add imperial sauce and bread crumbs to salmon mixture and mix together until well blended. Try not to break up the salmon too much. (if the mixture looks too wet you can add little additional bread crumbs)
  • Cover mixture and chill in the refrigerator for 30 minutes. Shape into salmon cakes.
  • Dredge the salmon patties in breadcrumbs.
  • heat a frying pan, add olive oil and gently place the salmon patties into saute pan and cook on both sides (about 2-3 minutes per side) until they are a nice golden brown.
  • Place the salmon patties on a baking sheet lined with parchment paper and bake for 20 minutes at 350 degrees or until an internal temperature of 165 degrees F has been reached.

Nutrition Facts : Calories 402 kcal, Carbohydrate 16 g, Protein 27 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 112 mg, Sodium 627 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

EASY, STEP BY STEP POTATO AND SALMON FISH CAKES



Easy, Step by Step Potato and Salmon Fish Cakes image

A great idea for a weeknight meal. Full of protein and something the whole family will love!

Provided by Christina Conte

Categories     Fish & Shellfish

Time 25m

Number Of Ingredients 8

1 egg, beaten with a tablespoon of water
breadcrumbs with a dash of salt and pepper
about 2 cups (14 oz) of mashed potatoes with salt, butter and milk added, fresh or leftover (use dairy free spread and non dairy milk if on a dairy-free diet)
leftover cooked salmon or tinned salmon (about 12 to 14 oz)
1 egg
about 1/2 tsp salt and pepper to taste
2 tbsp chopped fresh Italian parsley
olive oil or grapeseed oil

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.

Nutrition Facts : Calories 272 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 30 grams protein, ServingSize 2, Sodium 0 milligrams sodium, Sugar 0 grams sugar

SALMON CAKES



Salmon Cakes image

"SINCE pinto beans and mashed potatoes were our usual daily fare, salmon was a special treat on Sundays. We ate these cakes fast as Mama could fry them-she couldn't get them off the griddle fast enough."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 10

2 large eggs
1/4 cup heavy whipping cream
1/4 cup cornmeal
2 tablespoons sliced green onions
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch pepper
1/2 teaspoon salt, optional
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 to 2 tablespoons butter

Steps:

  • In a small bowl, beat eggs. Stir in the cream, cornmeal, green onions, flour, baking powder, pepper and, if desired, salt. Flake salmon into bowl; blend gently. , Melt butter in a large nonstick skillet or griddle over medium heat. Drop salmon mixture by 1/3 cupfuls into butter. Fry in batches for 5 minutes on each side or until lightly browned. Serve warm.

Nutrition Facts : Calories 451 calories, Fat 25g fat (10g saturated fat), Cholesterol 267mg cholesterol, Sodium 694mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

SWEET POTATO SALMON CAKES



Sweet Potato Salmon Cakes image

Very easy. These freeze well. Enjoy!

Provided by sherry

Time 25m

Yield 3

Number Of Ingredients 10

1 large egg, beaten
1 tablespoon salted butter, melted
1 teaspoon ground ginger
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground coriander
1 (7.5 ounce) can salmon, drained
1 cup mashed canned sweet potato
¼ cup all-purpose flour, or more as needed
1 tablespoon olive oil, or as needed

Steps:

  • Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
  • Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
  • Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.

Nutrition Facts : Calories 344 calories, Carbohydrate 28.6 g, Cholesterol 103.4 mg, Fat 15.6 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 4.8 g, Sodium 1145.8 mg, Sugar 4.8 g

SALMON CAKES



Salmon Cakes image

A few ingredients from your pantry and fridge are all you need to whip up an impressive salmon cake that can be served with salads or placed atop a toasted bun. Canned salmon may not be synonymous with high-end fare, but with the right flavor combinations and cooking method, you can transform this grocery store staple into a delicious dish. This salmon recipe calls for everyday ingredients you likely have in your pantry (canned salmon, breadcrumbs, red onion, lemon juice, Worcestershire sauce) and fridge (eggs, mayonnaise, Dijon mustard, celery) to create a sophisticated meal that you can whip up on a weeknight for an impressive and healthy dinner. Salmon cakes will also keep in the fridge for several days, so you can make a batch on the weekend to take to lunch during the work week. A good recipe for salmon cakes calls for salty, tangy, spicy, and fresh ingredients that complement the rich savoriness of salmon. Salmon is buttery with a hint of sweetness, which is complemented by the brightness of lemon juice and the depth of browning in a skillet. While salmon cakes are inherently different from a traditionally prepared filet, the same principles apply: layering different flavors to accompany and complement the taste of the fish. Aside from the salmon itself, these cakes get their structure from the incorporation of breadcrumbs and eggs. Our recipe builds this base of flavor by first sautéing red onion and celery until they caramelize, which lends a subtle sweetness to their earthiness. Mayonnaise is used to offer tang, richness, and moisture, and lemon juice brightens the mixture. Finely chopped herbs (dill and parsley) are stirred in, further freshening the salmon cakes with the vibrancy that typically goes into some of our favorite preparations of salmon. Dijon mustard and Worcestershire sauce are thrown into the mix to contribute mouth-smacking savory flavor, and a small amount of vinegary hot sauce gives the slightest touch of heat. Dress these salmon cakes up on a bun with some pickled onions, tomato, and tartar sauce. Enjoy them with a salad of fresh lettuces and herbs. Requiring little more than half an hour to prepare, this recipe may become your new weeknight dinner favorite.

Provided by Micah A Leal

Categories     Salmon

Time 35m

Yield 6 salmon cakes

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for pan frying
1 cup chopped red onion, 1/4-inch dice
1 cup chopped celery, 1/4-inch dice
1 (14.75-oz.) can salmon, drained, or 1 3/4 cup cooked, flaked salmon
1 3/4 cup panko (Japanese-style breadcrumbs)
2 large eggs
1/4 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 hot sauce (such as Crystal Hot Sauce)

Steps:

  • Heat olive oil in a large skillet over medium. Sauté onion and celery until very soft and browned, about 12 minutes. Set aside to cool.
  • In a large mixing bowl, stir together salmon, breadcrumbs, eggs, mayonnaise, lemon juice, dill, parsley, Dijon mustard, Worcestershire sauce, and hot sauce until mixture is well combined. Season with salt and pepper, and add sautéed onion and celery to mixture; stir to combine.
  • Prepare a plate by covering it in several layers of paper towels; set aside. In a clean skillet, heat additional oil to lightly coat the bottom of the skillet over medium-high heat. Separate the mixture into 1/3 cup portions and shape each portion into a 3/4-inch-thick round patty. Place patties in hot oil over medium heat, cooking no more than 3 at a time, for 3 or 4 minutes on each side, until the outside is evenly browned and the patty is cooked through. Transfer cooked patties to paper towel-lined plate. Add more oil to skillet if necessary and repeat cooking process until all patties are prepared.

More about "salmon cakes recipe 435"

SALMON CAKES | CANADIAN LIVING
salmon-cakes-canadian-living image
2005-07-14 Blend in egg. Fold in salmon. Let cool for 5 minutes. Using hands, shape into eight 3/4-inch (2 cm) thick patties. In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties…
From canadianliving.com


BASIC CRISPY SALMON FISH CAKES - SCRUMMY LANE
2020-04-11 Flake the salmon into the bowl with the potato, then add the lemon zest, mustard, fresh herbs, cheese, chili flakes, and mayonnaise. Add a generous grinding of salt and pepper and mix well. Cool the mixture for a while in the fridge (half an hour is fine), then take golfball-sized amounts of mixture and shape into 8 to 10 fish cakes.
From scrummylane.com
Estimated Reading Time 5 mins
  • Cook the potatoes in salted boiling water until tender (about 15 minutes). Add the peas for the last few minutes. Drain then return to the pan and lightly mash with the butter (I prefer to leave the potato a bit ‘chunky’). Tip into a large bowl.
  • Meanwhile, put the salmon in a microwavable dish with 100ml milk, then cover with plastic wrap and microwave for 2 minutes or until just cooked (a thicker piece of fish might need a minute or 2 longer).
  • Flake the salmon into the bowl with the potato, then add the lemon zest, mustard, fresh herbs, cheese, chili flakes, and mayonnaise. Add a generous grinding of salt and pepper and mix well.
  • Cool the mixture for a while in the fridge (half an hour is fine), then take golfball-sized amounts of mixture and shape into 8 to 10 fish cakes.


EASY SALMON CAKES RECIPE | EATINGWELL
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties…
From eatingwell.com
  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
  • Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
  • Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.


QUICK & EASY RECIPE FOR SALMON CAKES! - FEASTING AT HOME
2018-09-29 Basic Salmon Patty Recipe (see variations below). 1 can wild salmon ( 7-8 ounces), drained (or feel free to use leftover cooked salmon) 1 egg; 1 tablespoon mayo (this makes for a …
From feastingathome.com
  • Divide mixture into 2 larger cakes pressing together with your hands. If you like a crispy crust, dredge in more panko and/or sesame seeds before searing. At this point you could refrigerate for later, laying on a paper towel.


LOW CARB KETO SALMON PATTIES RECIPE (SALMON CAKES ...
2020-04-24 Mix keto salmon cakes mixture. In a medium bowl, combine onion, salmon, egg, mayonnaise, Italian seasoning, salt, smoked paprika, and black pepper. Mix until well combined. Form low carb salmon patties. Using your hands, form mixture into 6 patties …
From wholesomeyum.com
  • Using your hands, form mixture into 6 (1/2-inch thick) patties and place on a parchment lined baking sheet. Patties will feel wet and sticky. Refrigerate for 30 minutes to firm up.
  • Heat the olive oil in a large skillet over medium heat. Add salmon patties to the skillet without touching each other, and cook for 3-4 minutes, until golden brown on the bottom. Flip patties and cook for another 3-4 minutes, until browned on the other side.


SALMON CAKES | GLUTEN FREE EASY RECIPE - FEELGOODFOODIE
2021-02-12 Salmon cakes: In a bowl, combine eggs, shallot, garlic, lemon zest, mustard, cumin, paprika and salt. Whisk until well combined. Add ½ cup almond flour, corn starch and the cubed salmon …
From feelgoodfoodie.net
  • In a small dish, combine all the ingredients for the dipping sauce. Cover and set aside in the fridge until ready to serve.
  • In a bowl, combine eggs, shallot, garlic, lemon zest, mustard, cumin, paprika and salt. Whisk until well combined.


EVERYDAY PALEO SALMON CAKES (USING CANNED SALMON!)
2020-03-26 Mix canned salmon with an egg, almond flour, mayonnaise, celery (if using) and sriracha. Heat 2 tablespoon of oil in a non-stick skillet. Using 2 spoons, drop the mixture into 2-tablespoon sized mounds into the hot pan. Cook until browned on both sides. Drain the salmon cakes …
From fromscratchfast.com
Estimated Reading Time 7 mins


SALMON CAKES - RECIPE | COOKS.COM
2018-10-13 Home > Recipes > Fish > Salmon Cakes. Printer-friendly version. SALMON CAKES. 1 can salmon. 2 eggs. 2 c. fine cracker crumbs (saltine) 4 tbsp. milk or enough to mold into cakes. Mix ingredients, mold into cakes and fry on both sides until nice and brown.
From cooks.com
5/5 (2)


SALMON CAKES RECIPE 435 - TFRECIPES.COM
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 ...
From tfrecipes.com


LUBYS SALMON CROQUETTES RECIPE 435 - TFRECIPES.COM
More about "lubys salmon croquettes recipe 435" EASY SOUTHERN SALMON CROQUETTES RECIPE - FRIED SALMON PATTIES. 2020-01-13 · Like crab cakes, seasoning is everything for Salmon Croquettes. This recipe uses a blend of garlic, cilantro (my secret ingredient!), seasoned salt and Worcestershire sauce and is then pan fried for a nice brown crisp. Fried Salmon Patties with Sauce. Salmon …
From tfrecipes.com


FRESH SALMON CAKES RECIPE - SALMON PATTIES WITH ... - YOUTUBE
Learn how to make a Fresh Salmon Cakes Recipe! Go to http://foodwishes.blogspot.com/2014/09/fresh-salmon-cakes-uncanny.html for more information, and many, m...
From youtube.com


SALMON CAKES RECIPE - YOUTUBE
RECIPE: https://anitacooks.com/recipe/salmon-cakes/ Canned Salmon and Homemade Tartar Sauce. Use Canned or fresh Salmon in this recipe. Give this recipe a tr...
From youtube.com


10 BEST SALMON CAKES WITH CANNED SALMON RECIPES | YUMMLY

From yummly.com


BAKED SALMON WITH WHITE WINE DILL SAUCE RECIPE 435
More about "baked salmon with white wine dill sauce recipe 435" BAKED SALMON WITH WHITE WINE AND CREAM SAUCE . Copy. Baked Salmon with White Wine and Cream Sauce 1 (1.5 lb) Salmon Filet 1 Tbsp Butter 1 Cup White Wine Dry white is best 2 tsp Flour 1 Tbsp Chives Salt and Pepper To taste 1 Cup Heavy Cream Directions 1. Preheat oven to 450 degrees. Place salmon … From bigoven.com …
From tfrecipes.com


SALMON PATTIES RECIPE : TASTE OF SOUTHERN
2012-02-20 Please let me know when you try out the Salmon Patties Recipe, and how it turns out for you. I hope you’ll enjoy them. I do appreciate your VISIT to Taste of Southern today, and trust you’ll stop by to visit with us again… real soon. Be Blessed!!! -Steve. Reply. Joseph says: May 4, 2014 at 6:34 pm I have never made salmon patties in my life. My girlfriend kept telling me she want me to ...
From tasteofsouthern.com


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