Zesty Salmon Cakes Recipes

SPICY SALMON PATTIES

Steps:

• Place the first 5 ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs. , In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture., In a large nonstick skillet over medium heat, cook patties in oil until golden brown, 4-5 minutes on each side.

THE BEST SALMON FISH CAKES

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.

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.

SCRUMPTIOUS SALMON CAKES

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.

ZESTY SALMON CROQUETTES

Steps:

• Combine salmon, flour, bread crumbs, onion, egg, seafood seasoning, Worcestershire sauce, mayonnaise, salt, and pepper and mix very well. Shape mixture into 6 even-sized patties.
• Heat oil in a deep skillet over medium-low heat. Cook patties until nicely browned, about 5 minutes per side.

SOUTHERN SALMON PATTIES

Steps:

• Drain salmon and remove any skin or pieces of bone. Place in a medium bowl.
• Add mayonnaise, seasoning, lemon zest, and 10 crushed Saltine crackers to bowl. Stir well. Taste for seasoning and add desired amount of salt and pepper.
• Mix in egg.
• Place the remaining Saltine cracker crumbs on a plate.
• Form salmon mixture into 6 patties. (If you can, refrigerate them for 30 minutes and they will hold together better.)
• Heat vegetable oil and butter in a large pan.
• Dredge both sides of salmon patties in cracker crumbs.
• Place in pan and cook until golden on both sides.

ZESTY SALMON BURGERS

Steps:

• In a large bowl, combine the first nine ingredients. Shape into four patties. , In a large skillet, cook patties in butter over medium heat, for 5-6 minutes on each side or until browned. Serve on rolls with lettuce.

ZESTY SALMON PATTIES

Steps:

• Combine ingredients: mix well.
• Shape into four patties. In a skillet over medium heat,cook patties in butter until browned, about 6 minutes on each side.

EASY SPICY SALMON CAKES

Steps:

• Combine salmon, eggs, onion, cilantro, chile-garlic sauce, soy sauce and five-spice powder in a large bowl. Fold in breadcrumbs. Form into four 3-inch-wide patties.
• Heat oil in a medium nonstick skillet over medium-high heat. Add the salmon cakes and cook, turning once, until browned on both sides, 4 to 6 minutes total.

SALMON CAKES

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.

ZESTY SALMON CAKES

Steps:

• In a large bowl, combine all ingredients except the butter and lettuce leaves.
• Shape into 6 small cakes.
• Heat butter in a skillet over medium heat and cook cakes until browned, about 5 to 6 minutes per side.
• Arrange Romaine leaves on serving plate and place salmon cakes on top.
• Serve with your favorite remoulade sauce drizzled over, or on the side.
• Note; You may also shape these into 4 larger patties and enjoy them as a sandwich on Kaiser rolls.