Salmon Cakes With Lemon Herb Sauce Recipes

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SALMON CAKES WITH LEMON-HERB SAUCE



Salmon Cakes With Lemon-Herb Sauce image

This is a recipe from the back of the Chicken of the Sea Salmon package. I wanted to know the nutritional info, so I'm entering it online! We just ate these tonight, and they were quite yummy.

Provided by lucentrip

Categories     Very Low Carbs

Time 37m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup chopped red bell pepper
1/2 cup chopped green onion
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1 dash cayenne pepper
2 (7 1/8 ounce) packages boneless skinless pink salmon (I used Chicken of the Sea Skinless Boneless Pink Salmon)
2 eggs
1 cup breadcrumbs (I prefer Panko)
3 tablespoons butter

Steps:

  • In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper.
  • Stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended.
  • Divide and form mixture into 12 balls.
  • Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2" thick.
  • In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). Serve immediately with Lemon-Herb sauce.
  • LEMON-HERB SAUCE: In a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme OR 1 teaspoons dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.

SALMON CAKES WITH LEMON HERB SAUCE



Salmon Cakes With Lemon Herb Sauce image

These salmon cakes are super easy to make and quite savory. I just looked on the back of the Chicken of the Sea Pink Salmon package and saw the recipe. I had all the other ingredients around the house...a real plus. I replaced the horseradish with spicy brown mustard because that's what I had. The cakes are extremely flavorful alone--the sauce just adds to it. Enjoy.

Provided by yetunde_zannou

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup chopped bell pepper
1/4 cup chopped green onions or 1/4 cup vidalia onion
1/4 cup mayonnaise or 1/4 cup Miracle Whip
1 tablespoon lemon juice
1/8 teaspoon seasoning salt
1/8 teaspoon garlic powder
cayenne pepper
1 (7 1/8 ounce) envelope chicken of the sea brand boneless skinless pink salmon
1 egg, beaten
1 cup dry Italian breadcrumbs, divided
3 tablespoons butter (optional)
3/4 cup mayonnaise or 3/4 cup Miracle Whip
1 tablespoon lemon juice
1 tablespoon prepared horseradish
1 teaspoon dried thyme
salt and pepper, to taste

Steps:

  • In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
  • Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
  • Divide and form mixture into 8 balls.
  • Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
  • In buttered skillet, over medium heat, fry cakes until golden brown.
  • Serve immediately with Lemon-Herb Sauce.
  • LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.

SALMON CAKES WITH LEMON-HERB MAYONNAISE



Salmon Cakes with Lemon-Herb Mayonnaise image

Provided by Bev Michaels

Categories     Appetizer     Sauté     Mayonnaise     Lemon     Salmon     Thyme     Bon Appétit     Georgia     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 13

2 cups loosely packed crumbled cooked salmon
1/2 cup cornflake crumbs
2 green onions, chopped
1/4 cup finely chopped celery
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Dash of Worcestershire sauce
1 large egg
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 tablespoons (1/4 stick) butter

Steps:

  • Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.
  • Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
  • Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.

SALMON CAKES WITH LEMON - HERB MAYONNAISE



Salmon Cakes With Lemon - Herb Mayonnaise image

Make and share this Salmon Cakes With Lemon - Herb Mayonnaise recipe from Food.com.

Provided by evelynathens

Categories     Brunch

Time 20m

Yield 6 appetizer servings

Number Of Ingredients 13

3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
2 tablespoons butter
2 cups loosely packed crumbled cooked salmon
1/2 cup corn, flake crumbs
2 green onions, chopped
1/4 cup celery, finely chopped
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 dash Worcestershire sauce
1 large egg

Steps:

  • To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
  • Season sauce to taste. Refrigerate until needed.
  • To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about ¾ inch thick.
  • Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
  • Serve with sauce.

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

SEAFOOD CAKES WITH HERB SAUCE



Seafood Cakes with Herb Sauce image

Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 40 appetizers (1/2 cup sauce).

Number Of Ingredients 20

3/4 cup mayonnaise
4-1/2 teaspoons dill pickle relish
1 tablespoon minced chives
1 tablespoon minced fresh parsley
2 teaspoons tomato paste
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
SEAFOOD CAKES:
1-1/4 cups panko bread crumbs
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1/3 cup finely chopped onion
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
2 teaspoons minced chives
1 pound bay scallops, coarsely chopped
1/2 pound salmon fillet, skin removed and coarsely chopped
2/3 cup butter, cubed
Additional finely chopped sweet red and yellow peppers and minced chives

Steps:

  • In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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