Salmon Cakes With Garlic Aioli Recipes

CAJUN SALMON CAKES WITH LEMON-GARLIC AIOLI

Cajun Salmon Cakes With Lemon-Garlic Aioli image

I got this from CookingLight.com. Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries

Provided by Luvs 2 Cook

Categories Cajun

Time 21m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fat-free mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon bottled minced garlic
18 ounces boneless pink salmon, in water, drain can
1/4 cup sliced green onion
1/4 cup fat-free mayonnaise
2 tablespoons dry breadcrumbs
1 teaspoon cajun seasoning
2 teaspoons Dijon mustard
1/2 cup dry breadcrumbs
1 tablespoon canola oil

Steps:

To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty.
Dredge patties in 1/2 cup breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
Serve aioli over salmon.

Nutrition Facts : Calories 267.8, Fat 9.6, SaturatedFat 1.3, Cholesterol 69.3, Sodium 418.2, Carbohydrate 16, Fiber 1.5, Sugar 3, Protein 28.2

SALMON CAKES WITH LEMON AIOLI

Salmon Cakes With Lemon Aioli image

This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious!

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 30m

Yield 8 cakes, 3-4 serving(s)

Number Of Ingredients 21

Ingredients

2 cups salmon, cooked (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
1/2 cup dry breadcrumbs
2 -3 green onions, chopped
1 celery rib, finely chopped
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon dried dill
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1 egg, slightly beaten
salt (to taste) or seasoning salt (to taste)
lemon pepper (to taste or use fresh ground black pepper)
4 tablespoons butter
2 tablespoons oil
1/2 cup mayonnaise
2 tablespoons whipping cream, unwhipped
2 tablespoons lemon juice
1 lemon, zested
1 tablespoon prepared horseradish
1 -2 minced fresh garlic clove (or to taste)
1/2-1 teaspoon dried thyme

Steps:

In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
Season with salt and lemon pepper or black pepper to taste.
Shape into 7 or 8 salmon cakes.
Melt the butter with the oil in a heavy skillet.
Brown salmon cakes on both sides (about 5 minutes per side).
Place on a dish or a serving platter lined with mixed greens.
To make the lemon aioli: mix all ingredients together.
Serve on or with the salmon cakes.
Delicious!

Nutrition Facts : Calories 595.1, Fat 50.5, SaturatedFat 16.9, Cholesterol 131.7, Sodium 760.1, Carbohydrate 32.8, Fiber 2.2, Sugar 6.8, Protein 6.2

SALMON CAKE SLIDERS AND GARLIC AIOLI

Salmon Cake Sliders and Garlic Aioli image

These delicious and healthy bits of goodness can be enjoyed without the slider buns if you want something even healthier.

Provided by The Late Night Gourmet

Categories Salmon Recipes

Time 40m

Yield 12

Number Of Ingredients 21

Ingredients

1 pound salmon, chopped
½ cup finely chopped bell pepper
¼ cup olive oil mayonnaise
¼ cup dry bread crumbs
1 green onion, finely chopped
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro
1 teaspoon spicy brown mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon garlic powder
salt and ground black pepper to taste
1 egg
2 tablespoons vegetable oil, or as needed
12 slider-size burger buns, split
1 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped cilantro
1 teaspoon kosher salt
1 clove garlic, minced

Steps:

Mix salmon, bell pepper, olive oil mayonnaise, bread crumbs, green onion, 1 tablespoon lemon juice, 1 tablespoon cilantro, mustard, hot sauce, Worcestershire sauce, seafood seasoning, garlic powder, salt, and pepper together in a large bowl.
Whisk egg in a small bowl; pour over salmon mixture and mix until evenly incorporated. Form salmon mixture into 12 patties.
Heat vegetable oil in a large skillet over medium heat. Cook salmon patties in batches until lightly browned, about 5 minutes per side. Place 1 patty in each slider bun.
Mix mayonnaise, 1 tablespoon lemon juice, 1 tablespoon cilantro, 1 teaspoon kosher salt, and garlic together in a bowl to make aioli. Spread aioli over the salmon patties.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 161.1 g, Cholesterol 45.1 mg, Fat 23.3 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 3.1 g, Sodium 399.6 mg, Sugar 0.7 g

MINI SALMON CAKES WITH LEMON-DILL AIOLI

Mini Salmon Cakes with Lemon-Dill Aioli image

Serve these Mini Salmon Cakes with Lemon-Dill Aioli. So much easier than frying, these Mini Salmon Cakes with Lemon-Dill Aioli are perfect for parties.

Provided by My Food and Family

Categories Home

Time 40m

Yield 16 servings

Number Of Ingredients 12

Ingredients

1-1/3 cups KRAFT Real Mayo, divided
1 egg
3 green onions, sliced
2 Tbsp. finely chopped fresh parsley
2 Tbsp. GREY POUPON Dijon Mustard
1/4 tsp. ground red pepper (cayenne)
1 Tbsp. zest and 1 Tbsp. juice from 1 lemon, divided
1 lb. cooked salmon, flaked
3 cloves garlic, minced
1 Tbsp. chopped fresh dill
1-1/2 cups panko bread crumbs
6 Tbsp. butter, melted

Steps:

Heat oven to 400ºF.
Mix 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (Mixture will be moist.) Mix lemon juice, garlic, dill, and remaining mayo and lemon zest until blended. Refrigerate until ready to serve.
Combine bread crumbs and butter in separate bowl. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.
Bake 10 min. on each side or until fish cakes are golden brown on both sides. Serve with mayo mixture.

Nutrition Facts : Calories 260, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5147 g, Sugar 0 g, Protein 9 g

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