Muffin Tin Fresh Salmon Cakes Recipes

BAKED SALMON CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

BAKED SALMON PATTIES

Steps:

• Preheat oven to 375 °F.
• Combine onion, breadcrumbs, cheese, parsley, Worcestershire sauce and egg in a large bowl.
• Flake salmon until it's uniformly crumbly and stir into other ingredients.
• Scoop out 1/4 cup portions of the mixture, tightly compress and form into 8 small, slightly rounded patties.
• Place salmon cakes on a greased baking sheet.
• Bake uncovered for 10 minutes and then remove from the oven. Mist or lightly brush the tops with olive oil and CAREFULLY, flip to the other side.
• Continue baking for 10 minutes more or until the salmon cakes are golden brown on top.
• Allow cakes to rest for a minute or two before removing to serving plate.
• Mix ingredients together in a small bowl. Drizzle over salmon cakes or serve on the side.

SUPER EASY SALMON CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
• Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

FRESH SALMON CAKES

Steps:

• Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
• Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.
• Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately.

CHEF JOHN'S FRESH SALMON CAKES

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.

BAKED SALMON PATTIES OR MUFFINS

Steps:

• Drain salmon and remove skin and bones.
• Mix all salmon pattie ingredients except for panko crumbs and add those to get a moldable texture.
• Spray a nonstick muffin pan with vegetable spray - about 7 out of 12 muffin cups.
• Add mixture to fill each cup, just short of full and top with panko crumbs.
• Spray tops with vegetable spray and bake in a 375F oven for about 20 minutes or until 160F internally.
• Meanwhile, mix the sauce ingredients until smooth and chill.