Crispy Salmon Cakes With Lemon Caper Mayonnaise Recipes

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SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE



Salmon Cakes with Lemon-Caper Yogurt Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 to 8 salmon cakes

Number Of Ingredients 20

1 pound skinless salmon fillet (see Cook's Note)
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed
2 tablespoons Dijon mustard
3 tablespoons mayonnaise, plus more, as needed
1 tablespoon capers, rinsed and drained
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon lemon juice
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
  • Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
  • Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
  • Arrange the salmon cakes on a platter and serve alongside the sauce.

CRISPY SALMON CAKES WITH LEMON- CAPER MAYONNAISE



Crispy Salmon Cakes With Lemon- Caper Mayonnaise image

This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.

Provided by GaylaJ

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated fresh lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20)
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground black pepper
2 (7 1/2 ounce) cans canned salmon, drained (skinless, boneless)
1 large egg, lightly beaten
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 -3 dashes Tabasco sauce

Steps:

  • Mayonnaise:.
  • Combine first 6 ingredients in a small bowl; cover and chill.
  • Salmon Cakes:.
  • Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
  • Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.
  • Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
  • Serve salmon cakes with flavored mayonnaise.

Nutrition Facts : Calories 218.9, Fat 10.6, SaturatedFat 1.9, Cholesterol 136.1, Sodium 720, Carbohydrate 4.9, Fiber 1, Sugar 2.4, Protein 26.6

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.

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