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
PAT'S GOURMET SALMON CAKES
If you wanted something as elegant and tasty as fresh crab cakes but you don't have the money just now, this dish is a great alternative! These are not your run-of-the-mill salmon patties, nope. These are moist, thick, flavorful (yet mild) salmon cakes with a lot of eye appeal. They are certainly worth spending a few extra minutes on the details of this recipe. I love these for brunch with an old friend over a glass of Pinot Grigio or, as a light main entrée with green beans and some creamy pasta for side dishes. I usually try to submit versatile recipes in which changes make little difference but since this recipe involves only a small amount of canned salmon (you get about 1 ½ cans of salmon from the two cans once it's been totally cleaned), any substitutions may significantly alter the flavor. I have listed a couple of viable substitutions that have worked out well for me in a pinch. Make this dish for someone special and, Bon Appétit, my good friends!
Provided by Bone Man
Categories Camping
Time 45m
Yield 7 patties, 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain canned salmon and carefully remove all bones, skin and dark brown material. Take your time in doing this -- all remaining salmon should be light pink when you're finished.
- In a large mixing bowl, combine salmon, mayonnaise (not Miracle Whip), beaten eggs, pimientos, parsley, lemon juice, basil, vinegar, salt, mustard, and Mrs. Dash seasoning, (but NOT the Old Bay). Mix carefully with a spatula -- the mix will be runny at this point.
- Crush the oyster crackers by hand and add them to the mix which should make the blend stiff enough to make up the salmon cakes -- you do not want a "dry" mix.
- In a large skillet, heat the Crisco over high heat until a few drops of water in the oil crackles and pops. If you cut down on the amount of shortening, the sides of the salmon cakes will not brown up properly and you'll experience a temperature drop in the oil which can result in a greasy end product!
- Make up the salmon cakes so that they look like "fat" burgers, (gently make them up, taking care to not "squeeze" them together -- they will flatten out on the tops and bottoms by themselves as they fry), laying them on a large plate, (I get 7 thick ones, about 3" across), and then sprinkle on the Old Bay seasoning.
- When the cooking oil is hot enough, (they should start frying immediately -- if not, the oil is too cold!), lay in the salmon cakes. Don't crowd them or you'll drive down the oil temperature -- I always make two batches with 3-4 patties in each.
- When one side has reached a deep golden brown, (about 4 minutes), carefully turn the cakes and allow the second side to brown. As soon as they are browned equally on both sides, remove them to a plate with a couple of paper towels on it to soak up excess oil. Do not overcook them -- when they're brown, they come out! Serve while still hot.
- NOTE: Do not mash these salmon cakes with a spatula as they fry because they will be very dry-tasting if you do.
Nutrition Facts : Calories 1418.1, Fat 124.7, SaturatedFat 29.8, Cholesterol 273.1, Sodium 1535.3, Carbohydrate 23.4, Fiber 1.1, Sugar 2.4, Protein 54.9
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.
GOURMET SALMON CAKES
These cakes are perfect for a beach day but nobody denies that we can't enjoy them wherever we want. This recipe is a winner, many times I have prepared fishcakes with very good results but these ones are just delicious!
Provided by campodifragole
Time 20m
Yield Makes Cakes
Number Of Ingredients 8
Steps:
- Steam the salmon or cook it for about 3 minutes in the microwave.
- In a bowl, combine the fish broken into pieces with a fork, the chopped pepper and shallot, zest and lemon juice, mayo, breadcrumbs, egg, cayenne pepper, salt and freshly chopped coriander. Mix all together, cover and cool in th efridge for 30 minutes or if you are in hurry for 15 minutes in the freezer.
- Place the rest of the breadcrumbs in a plate and take a spoonful of mixture and coat them on both sides. Fry gently until golden.
SALMON CAKES II
Cheddar cheese and parsley add to the color and taste of these flavorful patties. My neighbor tried them and has been passing around the recipe ever since!
Provided by JEANIE BEAN
Categories Fish Cakes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Dust lightly with flour. Chill for 20 minutes.
- In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.
Nutrition Facts : Calories 490 calories, Carbohydrate 15.7 g, Cholesterol 136.3 mg, Fat 33.7 g, Fiber 1.1 g, Protein 30.1 g, SaturatedFat 12.4 g, Sodium 659 mg, Sugar 2.3 g
SALMON CAKES WITH TARRAGON-CHIVE DIPPING SAUCE
Categories Fish Appetizer Brunch Sauté Easter Lunch Spring Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 36 salmon cakes
Number Of Ingredients 9
Steps:
- Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
- Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving.
- Garnish cakes with lime wedges and serve with dipping sauce.
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