Salmon Cakes By Melt Buttery Spread Recipes

SALMON CAKES

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.

SALMON CAKES BY MELT® BUTTERY SPREAD

Steps:

• Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
• Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
• Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
• Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
• Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
• Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
• Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
• Transfer cakes to a paper towel-lined plate and repeat with remaining patties.

SALMON CAKES BY MELT® BUTTERY SPREAD

Steps:

• Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
• Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
• Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
• Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
• Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
• Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
• Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
• Transfer cakes to a paper towel-lined plate and repeat with remaining patties.

SALMON CAKES BY MELT® BUTTERY SPREAD

Steps:

• Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
• Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
• Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
• Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
• Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
• Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
• Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
• Transfer cakes to a paper towel-lined plate and repeat with remaining patties.

SALMON CAKES BY MELT® BUTTERY SPREAD

Steps:

• Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
• Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
• Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
• Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
• Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
• Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
• Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
• Transfer cakes to a paper towel-lined plate and repeat with remaining patties.

SALMON CAKES BY MELT® BUTTERY SPREAD

Steps:

• Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat.
• Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
• Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
• Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl.
• Add the remaining Old Bay and salt along with the bread crumbs, Melt®, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
• Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
• Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
• Transfer cakes to a paper towel-lined plate and repeat with remaining patties.

SALMON CAKES

Steps:

• In a small bowl, beat eggs. Stir in the cream, cornmeal, green onions, flour, baking powder, pepper and, if desired, salt. Flake salmon into bowl; blend gently. , Melt butter in a large nonstick skillet or griddle over medium heat. Drop salmon mixture by 1/3 cupfuls into butter. Fry in batches for 5 minutes on each side or until lightly browned. Serve warm.