Salmon Cakes With Creamy Garlic Sauce Recipes

SALMON CAKES WITH CREAMY SAUCE

Steps:

• To make sauce:.
• Combine ingredients in a small bowl and mix well. Set aside.
• To make salmon cakes:.
• Preheat oven to 450°F Coat a baking sheet with cooking spray.
• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
• Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
• Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
• Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
• Enjoy!

EASY LOW CARB SALMON CAKES RECIPE WITH CREAMY GARLIC SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place salmon skin-side down on a baking sheet lined with parchment paper or using a silicone mat.
• Drizzle with olive oil and sprinkle with the seasonings from the first ingredient list.
• Bake at 400 degrees 12 to 15 minutes or until the internal temp reaches 145 degrees.
• After the patties have been cooked, shred the salmon and mix all the ingredients from the second ingredient list. Mix well.
• Create patty cakes using a 1/4 cup to measure out each patty so they are all the same.
• Add about 1/3 cup olive oil or avocado oil to a large frying over medium heat.
• Place the patties in the pan once the oil is hot.
• Cook about 3 minutes on each side or just long enough until the crust is golden brown.
• Place the salmon cakes on a plate lined with paper towels to absorb the excess oil.

SALMON PATTIES WITH DILL SAUCE

Steps:

• Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
• Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
• Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

SCRUMPTIOUS SALMON CAKES

Steps:

• Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
• Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.

SALMON CAKES WITH GARLIC SAUCE

Steps:

• Set aside ingredients for sauce to be mixed separately.
• Mix together salmon, chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired.
• Chop bell pepper finely. Beat together egg, yogurt, hot sauce and mustard and blend with ingredients in the bowl.
• Combine all ingredients (except ailoi ingredients) and mix well. The mixture will appear loose, which is how it's supposed to be. Most recipes load up on bread crumbs as a binder, which makes the patties more firm, but also cheats you out of some of the beautiful salmon.
• Set out sheets of wax paper that are larger than the salmon cakes. Season bread crumbs with a little bit of salt and pepper and place in a shallow bowl. Dust a bit of the wax paper with the bread crumb mixture, then place 1/12 of the salmon mixture on top. Form into patties (I used a ring mold).
• NOTE: with a good teflon pan, you shouldn't need to use oil or cooking spray.
• Heat a pan to medium temperature. Pick up the wax paper along with the salmon patty, then flip over onto the pan, discarding wax paper sheet. Cook for about 3 minutes, then flip over and cook for 2-3 minutes, or until lightly brown.
• Mix sauce ingredients together thoroughly and top as desired.

SALMON CAKES WITH CREAMY GARLIC SAUCE

Steps:

• Combine the flaked salmon, bread crumbs, shallot, garlic clove, and herbs in a medium mixing bowl. Whisk together the mayonnaise, egg, and mustard in a small bowl, then pour on top of the salmon. Stir until everything is evenly mixed
• Divide and shape the salmon into six medium or eight small patties. Place them on a plate, spaced a little apart. At this point, the patties will feel very loose and wet; transfer the patties to the refrigerator and chill for at least 15 minutes (or cover and refrigerate for up to a day). This helps firm up the fish cakes and makes them easier to fry.
• While the salmon cakes chill, whisk together he mayonnaise, garlic and lemon juice. Add heavy cream, one tablespoon a a time, to thin it to a pourable consistency if needed. Cover and set aside for at least 15 minutes, or refrigerate for up to a week. The flavors will taste very harsh at first, but will mellow with time. Taste the mayo after it's had time to mellow a bit and add salt if needed.
• When ready to cook the salmon cakes, film a large skillet with olive oil and set over medium-high hear. While the skillet heats, place a few spoonfuls of bread ctrumbs on a plate or bowl and dip each patty to coat with crumbs. When the pan is hot enough that a flick of water evaporates right away, place the salmon cakes in the pan spaced a little apart.
• Fry the cakes for 3 to 5 minutes, until golden on the underside. Flip and fry for another 3 to 5 minutes. If they seem to be frying too quickly, adjust the heat.
• Transfer the patties to serving plates, top with some of the creamy garlic sauce, and serve while still hot. These salmon cakes are great with a green salad on the side.