Salmon Rissolespatties Recipes

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.

SALMON CAKES

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.

EASY SALMON CAKES

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.

SALMON RISSOLES(PATTIES)

Steps:

• Boil the potatoes in your usually way until tender and then drain. Mash well; do not use any butter or milk.
• Drain salmon well, combine in bowl with the mashed potato, parsley and lemon rind.
• Melt butter in a pan, add finely chopped onion, cook until transparent. Add onion, salt and pepper to salmon mixture, mix well. Shape into 8 rissoles (or more depending on size of rissoles).
• Combine beaten egg and milk and dip rissoles in this mixture, then into the dried breadcrumbs. Fry in deep, hot oil for a few minutes until golden brown; drain on absorbent paper.
• PLEASE NOTE: Rissoles can be baked on an oiled tray in a moderate oven for 20 minutes or until golden brown, turn rissoles after 10 minutes of cooking time.

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 RISSOLES

Steps:

• Drain and flake salmon, reserving liquid.
• Combine salmon, reserved liquid, potato and onion.
• Sift flour and baking powder together into salmon mixture.
• Season with salt and pepper to taste.
• Add parsley. Mix well to combine.
• Divide mixture into 8 even sized portions. Shape into rounds.
• Heat oil in a large frying pan.
• Add rissoles and cook until golden on both sides.
• Drain on absorbent paper.

HONEY GARLIC GLAZED SALMON

Steps:

• Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
• Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
• Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
• Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
• Garnish with minced parsley if desired.

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 PATTIES

Steps:

• Prepare Dip & Salmon: Stir together all dill-garlic dip ingredients until well-mixed; cover and refrigerate. Drain salmon can, discard any bones and skin, and pat meat dry with paper towels. Use digital food scale to measure 6 ounces to use for this recipe (Note 3).
• Make Patties: Stir together all salmon patty ingredients in large bowl until well-mixed, breaking apart any large chunks of salmon. Divide mixture into 5 equal-sized balls and place them on nonstick working surface like parchment paper or silicone baking mat. Use turner spatula to flatten them into 2 to 3 inch wide patties.
• Cook Patties: Heat olive oil in large pan (Note 4) over medium heat until hot. Use turner spatula to carefully lower patties into hot oil, one at a time and evenly spaced. Tilt pan to ensure good oil coverage around all patties. Fry until browned and crispy on bottom, 5 to 6 minutes. Flip patties and repeat for other side, 3 to 4 minutes. Transfer to paper towel to drain.
• Serve (Note 5): Transfer salmon patties to serving plates, depositing a dollop of dill-garlic dip on top of each patty with remainder on the side. Enjoy while hot and crispy.