Sockeye Salmon Cakes With Pink Remoulade Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

SALMON CAKES - CANADIAN LIVING



Salmon Cakes - Canadian Living image

These are by far, the very best salmon cakes I've ever had. The cakes I had as a kid were a mixture of salmon, egg and breadcrumbs. Too bad my mother didn't have this recipe. I may have been more willing to eat them. I prefer to use Sockeye for its wonderful pink colour. Note: When draining the salmon, remove the skin, but not the soft bones. Mash them into the salmon to increase the calcium levels. NOTE: (Apr 3/2010) Several chefs have commented that they have difficulty keeping the mixture together. After some research I've discovered that the type of potatoes used makes a big difference. I also use Russet (baking) potatoes. They are drier then most and I understand have more starch. This would certainly have an effect on the mixture.

Provided by Diana 2

Categories     Lunch/Snacks

Time 35m

Yield 8 patties, 8 serving(s)

Number Of Ingredients 10

1 lb potato, cooked (Russets preferred)
3 green onions, chopped
1/4 cup parsley, chopped
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon lemon zest
1/4 teaspoon black pepper
1/4 teaspoon Tabasco sauce
1 egg, beaten
2 (213 g) cans salmon, drained and flaked

Steps:

  • In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
  • Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
  • In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.

Nutrition Facts : Calories 118.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 54.1, Sodium 217.1, Carbohydrate 10.7, Fiber 1.5, Sugar 0.7, Protein 12.8

CHEF JOHN'S FRESH SALMON CAKES



Chef John's Fresh Salmon Cakes image

Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
¼ cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise
¼ cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed

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.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g

More about "sockeye salmon cakes with pink remoulade sauce recipes"

PERFECT SALMON CAKES RECIPE - DELICIOUS BY DESIGN
Jun 25, 2019 Mix thoroughly. Warm a large skillet on medium heat. It will take 2-3 round of frying to make all of the salmon cakes. Add ⅓ of the vegetable oil …
From deliciousbydesign.net
5/5 (7)
Category Appetizers
Cuisine American Classic
Calories 255 per serving
  • Preheat the oven to 400°. Line a sheet pan with parchment and lay the salmon loin it. Season with salt and pepper. Lay lemon slices over the top. Cook for approximately 15 minutes or until salmon is cooked through and flakes apart.
  • While the salmon is cooking. Wash produce and finely dice onion, garlic, celery, red bell pepper, and parsley.
  • Heat a small skillet on medium heat. Add 2 Tbsp of butter to the pan. Once the butter is melted, add onions, garlic, celery, and red bell pepper. Cook until vegetables are softened and onions are translucent. Then add parsley and capers and warm through. Add this mixture to the flaky salmon in the mixing bowl.


GOT SALMON? MAKE THESE SALMON CAKES WITH REMOULADE …
Jan 29, 2020 Maintain the oil temperature for a crisp coating. Arrange the salmon cakes on the rack in the sheet pan and bake for about 15 minutes or …
From tampabay.com
Estimated Reading Time 5 mins


SALMON CAKES WITH REMOULADE SAUCE - LAURA RINKE
May 7, 2016 Combine the salmon, egg/egg whites, bread, flour, scallion, garlic and spices. Form into 10 patties. Heat the oil in a pan over medium-high heat. …
From laurarinke.com
Servings 5
Total Time 15 mins


SALMON CAKES WITH HOMEMADE REMOULADE SAUCE
May 17, 2018 Form the Salmon Patties: Shape the chilled salmon mixture into round patties. Sprinkle the remaining panko bread crumbs over each patty. …
From honestcooking.com
5/5 (6)
Category Appetizer
Author Thatskinnychickcanbake
Calories 350 per serving


OLD FASHIONED SALMON PATTIES RECIPE
Feb 5, 2023 Note: this Remoulade sauce recipe makes about 3-4 cups, so if you’re just making a few salmon patties, you might wanna half the Remoulade sauce recipe. Nutrition Estimate Serving: 1 patty Calories: 137 kcal …
From smartypantskitchen.com


WILD ALASKA SOCKEYE SALMON CAKES WITH SPICE TURMERIC GARLIC
Preheat oven to 400F. Spread parsnips and beets evenly on a parchment-lined rimmed baking sheet. Drizzle with some of the strained oil from making the Spicy Turmeric Garlic. Roast for …
From alaskaseafood.org


SALMON CAKES WITH SPICY REMOULADE - LINDYSEZ | RECIPES
Aug 11, 2015 Prepare the Salmon Patties: Break the salmon up into small pieces. Add the rest of the ingredients up to the panko, mix gently. Add ⅓ to ½ cup of the panko, and gently mix …
From lindysez.com


SALMON CAKES WITH SPICY YOGURT REMOULADE - FORMER …
Jun 1, 2009 For the Salmon Cakes. Preheat oven to 350 degrees. Dice the onion and bell pepper. Saute in 1 tsp olive oil until soft. Allow to cool slightly. In a large bowl, mix together the salmon, sauteed onion and red bell pepper, …
From formerchef.com


WILD ALASKAN SOCKEYE SALMON CAKES - THE SENSUAL PALATE
Jul 4, 2021 Directions. Step 1 Pre-heat oven to 350. Step 2 Line a baking sheet with parchment paper and spray with cooking spray. Step 3 Set the salmon fillets skin side down on the …
From thesensualpalate.com


PIONEER WOMAN SALMON PATTIES - TABLE FOR SEVEN
Oct 12, 2024 The salmon should be flaked with a fork. Place all of the other ingredients, except the olive oil, in the bowl and lightly combine them. Form into six patties that are approximately half an inch thick each. In a skillet set at a …
From ourtableforseven.com


BAKED FRESH SALMON CAKES (SALMON PATTIES) WITH SPICY …
Preheat oven and a large cookie sheet at 400 degrees. Add olive oil to a medium sized fry pan set at a medium heat. Saute the medium sized onion, celery, garlic, capers, red pepper and 1 teaspoon salt until soft. Set aside to cool slightly …
From savorwithjennifer.com


WILD ALASKA SMOKED SALMON CAKES | RECIPES | TRIDENT …
Directions. In a small saucepan combine the potato and salted cold water to cover. Set over medium-high heat and bring to a boil. Cook until potato is very soft, about 8-10 minutes. Drain well and transfer to a large bowl. Mash well …
From tridentseafoods.com


SALMON PATTIES RECIPE {EASY AND DELICIOUS} - CHEF DENNIS
Oct 7, 2020 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 …
From askchefdennis.com


SOCKEYE SALMON FISH CAKES - CREATE WITH MOM
Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper. Wrap the salmon with foil. Place the colander over the pot of boiling potatoes, turn the heat to low and cook for 8 to 10 minutes, until the salmon and …
From createwithmom.com


TERIYAKI FISH CAKES — COOK WITH LUKE
21 hours ago Remove the pumpkin and set aside. Place the salmon in the steamer basket and cook for 10-12 minutes, or until the fillets are light pink on the outside and are almost cooked …
From cookwithluke.com


SALMON CAKES RECIPE (SALMON PATTIES) - NATASHA'S …
Apr 7, 2018 Discard skin, flake salmon with forks, remove any bones, and cool to room temp while prepping remaining ingredients. 2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and …
From natashaskitchen.com


SOCKEYE SALMON CAKES RECIPES
Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 …
From tfrecipes.com


SOCKEYE SALMON CAKES WITH PINK REMOULADE SAUCE RECIPES
1 cup plain fat-free yogurt: 1/2 cup carrot, grated: 1 1/2 tablespoons mayonnaise: 2 tablespoons fresh parsley, chopped: 2 tablespoons green onions, chopped
From tfrecipes.com


Related Search