Curried Salmon Cakes Recipes

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CURRY SALMON CAKES



Curry Salmon Cakes image

These Curry Salmon Cakes come together in 15 minutes and make the prefect quick & healthy meal or meal prep dish, and are paleo and Whole30 approved.

Provided by Kelly

Categories     Main Course

Time 15m

Number Of Ingredients 10

2 6-ounce cans wild caught salmon, drained
1 tablespoon curry paste
1 large egg
1 tablespoon coconut flour
1 teaspoon garlic powder
1/2 teaspoon ginger
pinch of red pepper flakes
salt and pepper, to taste
avocado oil
optional toppings: kokonut yogurt, avocado, fresh herbs...

Steps:

  • Preheat oven to 350 degrees Fahrenheit and line a small baking sheet with parchment paper.
  • In a medium sized mixing bowl, add all ingredients. Mix to incorporate all ingredients together, making sure salmon is broken up.
  • Using a 1/4 cup as a scoop, scoop out mixture and form into patties. Mixture should make 6 patties.
  • Spray the parchment paper with avocado oil. Place patties on sheet and spray with avocado oil. This is not necessary, but helps gets them golden brown. Bake for 10 minutes.
  • Top with optional toppings.
  • Enjoy!

Nutrition Facts : ServingSize 2 g, Calories 171 kcal, Carbohydrate 3 g, Protein 29 g, Fat 5 g, Fiber 1 g, Sugar 1 g

CURRIED SALMON CAKES



Curried Salmon Cakes image

Erin Winemiller created these seafood cakes using the new convenient pouches of boned, skinned salmon.

Provided by Erin Winemiller, Portland, Oregon,

Time 25m

Yield Makes 4 servings

Number Of Ingredients 11

2 large eggs
2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed
1/2 cup finely chopped apple
1/4 cup fine dried bread crumbs
1/4 cup thinly sliced green onions
2 tablespoons mayonnaise
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon pepper
1 tablespoon vegetable oil
Lemon-curry aioli

Steps:

  • Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
  • Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
  • Serve cakes with aioli.

Nutrition Facts : Calories 463, Carbohydrate 10, Cholesterol 170, Fat 36, Fiber 1.3, Protein 29, SaturatedFat 5.3, Sodium 603

SALMON CAKES



Salmon Cakes image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 27m

Yield 4 servings

Number Of Ingredients 16

Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish

Steps:

  • Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
  • Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
  • Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
  • Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

EASY SALMON CAKES



Easy Salmon Cakes image

Salmon cakes...made from canned or leftover salmon. VERY quick and easy!

Provided by Oliva

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 20m

Yield 4

Number Of Ingredients 9

2 cups fresh bread crumbs
2 eggs, beaten
¼ cup fresh parsley, chopped
¼ cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
¼ teaspoon ground black pepper
1 (14.75 ounce) can salmon, drained
2 tablespoons butter

Steps:

  • In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
  • Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
  • Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
  • In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 40 g, Cholesterol 153.7 mg, Fat 18.7 g, Fiber 2.8 g, Protein 34.8 g, SaturatedFat 6.7 g, Sodium 846.2 mg, Sugar 3.8 g

CURRIED SALMON



Curried Salmon image

Until our daughter shared this recipe, my husband and I swore we didn't like salmon. But after one taste of this grilled version, we were converts!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/3 cup soy sauce
1/3 cup canola oil
1 teaspoon garlic powder
1 teaspoon curry powder
1 teaspoon lemon-pepper seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon Liquid Smoke, optional
6 salmon fillets (8 ounces each)

Steps:

  • In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts :

CURRIED SALMON BAKE



Curried Salmon Bake image

Only three ingredients provide moist salmon fillets bursting with flavor! Wonderful garnished with basil leaves and served with Naan bread and steamed Jasmine rice. Also delicious substituting ahi (tuna), monkfish, or other firm white fish such as halibut, swordfish, or snapper.

Provided by KCFOXY

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 4

Number Of Ingredients 3

1 cup sour cream
1 teaspoon curry paste
4 (6 ounce) fillets salmon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
  • In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
  • Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

Nutrition Facts : Calories 393.8 calories, Carbohydrate 2.6 g, Cholesterol 107.8 mg, Fat 28.2 g, Protein 30.8 g, SaturatedFat 10.8 g, Sodium 134.4 mg, Sugar 0.2 g

CURRIED SALMON CAKES



Curried Salmon Cakes image

I like to add in a couple tablespoons of fresh lemon juice also! Please adjust the curry powder to taste. This recipe will make four about 3/4-inch patties but can easily be doubled. Plan ahead the patties need to chill for 1 hour before frying.

Provided by Kittencalrecipezazz

Categories     Savory

Time 1h10m

Yield 4 patties

Number Of Ingredients 10

2 large eggs, lightly beaten
1 (15 ounce) salmon (use red or pink salmon, drained and bones removed)
1 small apple, peeled and finely chopped (about 1/2 cup chopped apple)
1/4 cup fine dry breadcrumb (more if needed)
2 green onions, finely chopped
2 tablespoons mayonnaise
1 teaspoon curry powder (can use more to taste)
1/2 teaspoon paprika
salt and black pepper
oil (for frying)

Steps:

  • In a bowl break up the salmon with a fork; add in eggs, apple, bread crumbs, onions, mayo, curry powder and paprika; mix to combine well.
  • Season with salt and pepper to taste (if the mixture is too soft add in a little more bread crumbs if needed).
  • Shape into four patties; place on a plate, cover and chill for a minimum of 1 hour to blend the flavors.
  • Heat oil in a frypan over medium heat; add in the patties and fry until golden brown (about 4-5 minutes per side).
  • Delicious!

Nutrition Facts : Calories 233.9, Fat 9.1, SaturatedFat 1.8, Cholesterol 162.9, Sodium 209.7, Carbohydrate 11.5, Fiber 1.4, Sugar 4, Protein 25.6

CURRIED SALMON CAKES RECIPE



Curried Salmon Cakes Recipe image

Provided by es123

Number Of Ingredients 13

1 pound skinless salmon fillet, halved crosswise
2 teaspoons curry powder, preferably hot
Kosher salt and freshly ground pepper
8 tablespoons store-bought tartar sauce
1/4 cup cracker meal or crushed saltines, plus more for sprinkling
2 tablespoons grated peeled ginger
1 bunch scallions, finely chopped
1 large egg, lightly beaten
1/2 red bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango, peeled, pitted and diced
Juice of 1 lime
Vegetable oil, for frying

Steps:

  • Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl. Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes. Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste. Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.

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