SALMON CAKES RECIPE (SALMON PATTIES)
These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 157 kcal, Carbohydrate 5 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 175 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALMON CAKES
Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 9 cakes
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 salmon cake, Calories 280, Fat 22 g, Carbohydrate 6 g, Protein 14 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 222 mg, Cholesterol 37 mg
SALMON CAKES
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
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.
THE BEST SALMON FISH CAKES
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
IRISH TEA CAKE
This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious.
Provided by Cindy
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 40.6 g, Cholesterol 62.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 273.1 mg, Sugar 23.7 g
POTATO CAKES WITH SMOKED SALMON
Irish potato cakes given a modern twist with a classic New York bagel topping
Provided by Emma Lewis
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 8
Steps:
- Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
- Weigh out 250g of the mash and place in a bowl (you shouldn't have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
- Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.
Nutrition Facts : Calories 394 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 4.35 milligram of sodium
IRISH SALMON CAKES
I'm not a fish eater but many of your seem to like salmon. So here is an Irish version of Salmon Cakes.
Provided by Nana Lee
Categories European
Time 45m
Yield 2 cakes each, 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Put the potatoes in a large saucepan, cover with salted, cold water and bring up to a boil.
- Cook until tender, 12-15 minutes.
- Meanwhile, put the salmon in a large, shallow skillet, season lightly with salt and pepper, and cover halfway with water or white wine.
- Bring to a boil and reduce to a simmer to poach.
- Cover with a lid.
- Turn one time when halfway through cooking, and cook until opaque in the center.
- Remove from the pan and set aside until cool enough to handle.
- Remove skin (if it is on) and any bones.
- Flake the fish into medium-size chunks.
- When the potatoes are cooked, drain and return to the pan.
- Mash with milk while still hot to a fluffy, even consistency.
- Add tarragon and parsley.
- Fold in the salmon.
- Season to taste.
- Once cooled, add the egg and mix again. Chill for at least 10 minutes before forming the patties.
- Shape the mixture into 8 to 10 evenly sized cakes.
- Lightly dredge in flour, pass through the egg wash and then dredge in the breadcrumbs.
- Heat the oil over medium high heat in a large, nonstick skillet.
- Add the patties, being careful not to crowd them, and cook in batches.
- Turn when cooked to a golden brown.
- Count on about 3 to 4 minutes per side. Drain on paper towels and serve immediately, garnish with lemon slices, parsley and a dollop of sour cream or creme fraiche.
Nutrition Facts : Calories 331.9, Fat 7.8, SaturatedFat 2, Cholesterol 167, Sodium 222.5, Carbohydrate 33.7, Fiber 2.7, Sugar 2, Protein 30.4
IRISH ROASTED SALMON
Salmon fillets marinated in Irish whiskey and honey have a glazed look as well as a superb taste and texture. Irish whiskey has a slightly peppery taste. A delicious combination! From Food and Drink. Prep time includes marinating time.
Provided by Leslie
Categories European
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
- Preheat oven to 450°F.
- Remove salmon from marinade and place on a rack over a roasting pan.
- Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
Nutrition Facts : Calories 344.4, Fat 14.2, SaturatedFat 2.2, Cholesterol 77.4, Sodium 127.5, Carbohydrate 9, Fiber 0.2, Sugar 8.7, Protein 34.6
More about "irish salmon cakes recipes"
IRISH COD FISH CAKES RECIPE FROM AN IRISH AMERICAN MOM
From irishcentral.com
21 IRISH SEAFOOD RECIPES FOR ST. PATRICK'S DAY - FRESH …
From freshfishkitchen.com
SALMON FISH CAKES - EASY AND DELICIOUS - SEAFOOD EXPERTS
From seafoodexperts.com.au
IRISH POTATO CAKES | FISH RECIPES | JAMIE OLIVER
From jamieoliver.com
NEVEN MAGUIRE'S SALMON FISHCAKES - RTE.IE
From rte.ie
THE BEST SALMON CAKES RECIPE WITH WILD-CAUGHT SALMON
From drkarenslee.com
10 BEST IRISH SALMON RECIPES | YUMMLY
From yummly.com
10 BEST SALMON CAKES WITH MASHED POTATOES RECIPES
From yummly.com
IRISH COD FISH CAKES
From irishamericanmom.com
SIMPLE AND HEALTHY SALMON FISH CAKES RECIPE
From irishcentral.com
Author Sian Breslin
SALMON CAKES FOR SUPPER - IRISHECHO.COM
From irishecho.com
OLD BAY SALMON CAKES RECIPE + VIDEO | AGGIE'S KITCHEN
From aggieskitchen.com
GREEK SALMON CAKES RECIPE FOR A DELICOUS AND HEALTHY DISH
From mysweetgreek.com
THAI SALMON FISHCAKES – JOHN WEST IRELAND
From john-west.ie
IRISH CAKE RECIPES | ALLRECIPES
From allrecipes.com
IRISH FISH CAKES AND TARTAR SAUCE - THIS IS HOW I COOK
From thisishowicook.com
HOW TO MAKE IRISH FISH CAKES - IRISH FOOD RECIPES FROM IRELAND
From yourirish.com
IRISH BOXTY WITH SMOKED SALMON - PUDGE FACTOR
From pudgefactor.com
HOW TO MAKE SALMON PATTIES WITH CANNED SALMON - MARY'S NEST
From marysnest.com
HOW TO MAKE AN IRISH SALMON BOXTY PANCAKE - IRELAND CALLING
From ireland-calling.com
EASY SALMON CAKES (WITH LEFTOVER SALMON) - FEEDING TINY BELLIES
From feedingtinybellies.com
THIS RECIPE FOR IRISH POTATO CAKES WITH SMOKED SALMON AND SOUR …
From tastecooking.com
HEARTY IRISH POTATO CAKES WITH SMOKED SALMON RECIPE BY HANNAH …
From thedailymeal.com
THE PERFECT IRISH CHRISTMAS: SALMON FISHCAKES BY KEVIN DUNDON
From youtube.com
SMOKED SALMON WITH IRISH POTATO CAKES - THE JOURNEY GIRL
From thejourneygirl.com
IRISH SALMON CAKES - CHAMPSDIET.COM
QUICK AND EASY DINNER: SALMON FISH CAKES WITH SPICY DIP - IRISH …
From irishexaminer.com
IRISH POTATO CAKE AND SMOKED SALMON CANAPéS - FARM BOY
From farmboy.ca
BEST INA GARTEN'S SALMON CAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
IRISH PUB STYLE SMOKED SALMON CAKES RECIPE BY MAGGIE CUBBLER
From honestcooking.com
EASY SALMON FISHCAKES - EASY PEASY FOODIE
From easypeasyfoodie.com
EASY BAKED SALMON RECIPE IRISH STYLE - YOUR IRISH CULTURE
From yourirish.com
FRESH SALMON AND CAPER CAKES - AMYCASEYCOOKS
From amycaseycooks.com
SALMON CAKES FOR SUPPER - IRISH ECHO NEWSPAPER
From irishecho.com
SALMON CAKES WITH QUICK AIOLI (+VIDEO!) - BUTTER BE READY
From butterbeready.com
RECIPE: IRISH SALMON AND CRAB FISH CAKES – EAT LIKE A GIRL
From eatlikeagirl.com
PIN ON IRISH RECIPES - PINTEREST
From pinterest.com
IRISH SALMON CAKES RECIPE - WEBETUTORIAL
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #seafood #easy #european #beginner-cook #holiday-event #low-fat #irish #salmon #fish #dietary #low-sodium #seasonal #low-saturated-fat #low-calorie #low-carb #low-in-something #saltwater-fish #brunch #number-of-servings
You'll also love