Salmon Cakes With Old Bay Aioli Recipes

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.

SALMON CAKE SLIDERS AND GARLIC AIOLI

Steps:

• Mix salmon, bell pepper, olive oil mayonnaise, bread crumbs, green onion, 1 tablespoon lemon juice, 1 tablespoon cilantro, mustard, hot sauce, Worcestershire sauce, seafood seasoning, garlic powder, salt, and pepper together in a large bowl.
• Whisk egg in a small bowl; pour over salmon mixture and mix until evenly incorporated. Form salmon mixture into 12 patties.
• Heat vegetable oil in a large skillet over medium heat. Cook salmon patties in batches until lightly browned, about 5 minutes per side. Place 1 patty in each slider bun.
• Mix mayonnaise, 1 tablespoon lemon juice, 1 tablespoon cilantro, 1 teaspoon kosher salt, and garlic together in a bowl to make aioli. Spread aioli over the salmon patties.

SALMON CAKES WITH LEMON AIOLI

Steps:

• In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
• Season with salt and lemon pepper or black pepper to taste.
• Shape into 7 or 8 salmon cakes.
• Melt the butter with the oil in a heavy skillet.
• Brown salmon cakes on both sides (about 5 minutes per side).
• Place on a dish or a serving platter lined with mixed greens.
• To make the lemon aioli: mix all ingredients together.
• Serve on or with the salmon cakes.
• Delicious!

SALMON CAKES WITH OLD BAY AIOLI RECIPE

Steps:

• • Salmon Cakes • 1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, carrot and celery; cook 5 minutes until slightly softened. Remove to a large bowl. • 2. Drain salmon; remove bones, if desired. Add to bowl with cooked vegetables along with bread crumbs, Old Bay, mustard, cayenne, mayonnaise, parsley and lemon juice. Combine well and form into 12 cakes, about 1/3 cup each. • 3. In same skillet, add another 1 tablespoon of the oil over medium heat. When oil is hot, add half the cakes to the pan and cook 2 to 3 minutes per side or until browned. Repeat with remaining 1 tablespoon oil and remaining cakes. • Old Bay Aioli • 4. In a small bowl, combine mayonnaise, mustard, garlic and Old Bay. Mix and serve alongside cakes and escarole. Drizzle escarole with dressing, if desired.