Salmon Cakes With Orange Sauce Recipes

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SALMON CAKES WITH CREAMY SAUCE



Salmon Cakes With Creamy Sauce image

Make and share this Salmon Cakes With Creamy Sauce recipe from Food.com.

Provided by Sharon123

Categories     Canadian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

3 teaspoons extra virgin olive oil, divided
1 small sweet onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey (optional)
1 1/2-1 3/4 cups fresh whole wheat breadcrumbs
1/2 teaspoon fresh ground pepper
1 lemon, cut into wedges
1/4 cup mayonnaise
1/4 cup plain yogurt
2 scallions, finely chopped
1 tablespoon lemon juice
1 tablespoon fresh parsley or 1 tablespoon fresh cilantro
fresh ground pepper

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!

Nutrition Facts : Calories 277.7, Fat 15.3, SaturatedFat 2.8, Cholesterol 139.5, Sodium 586.2, Carbohydrate 8.8, Fiber 1.3, Sugar 3.3, Protein 27.5

SALMON CAKES



Salmon Cakes image

Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 9 cakes

Number Of Ingredients 13

¼ cup mayonnaise
1 tablespoon fresh lemon juice, from 1 lemon
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces (see note)
1¼ cups panko bread crumbs, divided
¼ cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts
⅓ cup finely diced celery, from 2 stalks
2 tablespoons finely chopped fresh dill
½ cup vegetable oil
Salad greens with vinaigrette, tartar sauce and/or lemon wedges, for serving (see note)

Steps:

  • In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
  • Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
  • Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel-lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
  • Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
  • Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
  • Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.

Nutrition Facts : ServingSize 1 salmon cake, Calories 280, Fat 22 g, Carbohydrate 6 g, Protein 14 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 222 mg, Cholesterol 37 mg

SALMON WITH ORANGE BUTTER SAUCE



Salmon With Orange Butter Sauce image

Make and share this Salmon With Orange Butter Sauce recipe from Food.com.

Provided by Pianolady

Categories     Weeknight

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup freshly squeezed orange juice
1 strip orange zest, 1/2-inch
1/4 cup shallot, julienned
1/2 bay leaf
1 teaspoon whole black peppercorn
1 garlic clove, smashed
1 sprig fresh thyme
1/3 cup dry white wine
1/2 cup heavy cream
8 ounces cold unsalted butter, cut into small pieces (2 sticks)
salt
fresh ground black pepper
24 ounces salmon fillets, skin on, 6 ounces each
2 tablespoons canola oil or 2 tablespoons vegetable oil

Steps:

  • Combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme and wine in a saucepan, and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by three-fourths; about 8 minutes.
  • Add the heavy cream and cook until the liquid has reduced by half; about 4 minutes longer.
  • Whisk in the cold butter little by little, whisking until the sauce is smooth and thick and all the butter is incorporated; 3 to 4 minutes. Do not allow the sauce to boil.
  • Strain the sauce through a fine-mesh sieve into another saucepan, pressing on the solids to extract all the liquid; discard the solids.
  • Season the sauce with salt and pepper to taste, and keep warm until ready to serve. (Do not allow the sauce to boil or it will separate.).
  • Season the salmon on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Heat the canola oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook until lightly browned and crisp; 3 to 4 minutes. Flip the salmon over and cook until the fish is just cooked through; about 2 more minutes.
  • Serve the salmon, skin side up, immediately. Spoon the orange butter sauce around the fillets.

Nutrition Facts : Calories 830.1, Fat 71.5, SaturatedFat 37.9, Cholesterol 240.1, Sodium 146.5, Carbohydrate 8.1, Fiber 0.1, Sugar 4.2, Protein 36.2

SALMON CAKES



Salmon Cakes image

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

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

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 WITH ORANGE SAUCE



SALMON CAKES WITH ORANGE SAUCE image

Categories     Fish     Appetizer     Cocktail Party     Valentine's Day     New Year's Eve

Yield 6 appetizers

Number Of Ingredients 30

Orange Sauce
1 tablespoon cornstarch
4 tablespoons orange marmalade
2 tablespoons grated ginger
1 chili pepper, seeded, minced
3 tablespoons Grand Marnier or orange liqueur
2 tablespoons fresh lime juice
2/3 cup fresh orange juice
4 tablespoons cider vinegar
2 tablespoons soy sauce
2 drops hot sauce
6 cloves garlic, crushed
1 teaspoon Dijon mustard
Salmon Cakes
1/2 cup onion
2 cloves garlic, minced
1 chili pepper, seeded, minced
1 tablespoon butter
1/2 cup chopped scallions
1 pound cooked fresh salmon, flaked
1 egg, lightly beaten
4 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 cup bread crumbs, divided
1/4 cup (4 tablespoons) unsalted butter
1/4 cup canola or safflower oil

Steps:

  • Sauce In a small pan, cook all ingredients until thickened, about 5 minutes. Serve over salmon cakes. Salmon Cakes Sauté the onion, garlic, and chili pepper lightly in the butter until the onion is translucent. Combine the scallion mixture, salmon, egg, mayonnaise, lemon juice, orange juice, salt, white and black pepper, and 1/2 cup bread crumbs. Pour the remaining 1/2 cup bread crumbs into a bowl and coat the salmon patties on all sides. Put the salmon cakes on a plate, cover, and refrigerate for about 30 minutes to firm up. When ready to cook, heat the butter and oil in a 12-inch skillet and sauté the salmon cakes until they are crisp and golden brown on all sides, about 2 to 3 minutes. Serve hot, with a dollop of orange sauce.

FAVORITE SALMON CAKES



Favorite Salmon Cakes image

My husband said he liked these salmon cakes better than the ones his mom made. I will let you judge how you like them, but my whole family eats them! Garnish, if you wish, or just dish them out--they'll go fast!

Provided by Bibi

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 15

2 eggs, lightly beaten
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
½ teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste
½ cup minced red or green bell pepper
¼ cup fresh parsley, minced
¼ cup minced red onion
2 cups cooked salmon fillet, flaked
1 cup crushed saltine crackers, divided
4 tablespoons extra-virgin olive oil, divided
1 ½ tablespoons unsalted butter, divided
1 sprig fresh parsley
6 slices lemon

Steps:

  • Stir eggs, mayonnaise, mustard, Worcestershire sauce, salt, and white pepper together in a large bowl until there are no lumps left. Mix in bell pepper, parsley, and onion. Add salmon; toss gently to preserve some chunks. Add crushed saltines, barely tossing to mix the ingredients.
  • Use a 1/2 cup measuring cup to divide mixture into 12 cakes. Gently press remaining saltine crumbs onto the top and bottom of each cake. Place on a parchment-lined plate, adding parchment in between the layers. Refrigerate for 10 minutes.
  • Heat 2 tablespoons olive oil and 1/2 of the butter in a 12-inch skillet over medium heat. Gently place 1/2 of the patties into the heated oil and pan-fry for 4 minutes. Carefully turn and pan-fry an additional 4 minutes. Check for brownness, as you do not want your patties to burn.
  • Wipe out the skillet, add remaining oil and butter, and pan-fry the remaining patties in the same manner. Garnish salmon cakes with fresh parsley and lemon slices.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 6.5 g, Cholesterol 47.8 mg, Fat 11.7 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 2.7 g, Sodium 243.8 mg, Sugar 0.7 g

SALMON WITH BALSAMIC ORANGE SAUCE



Salmon with Balsamic Orange Sauce image

Preparing this fish is so easy that you can enjoy it on busy weeknights. You will want to serve it all the time. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11

8 salmon fillets (6 ounces each), skin removed
4 teaspoons grated orange zest
4 teaspoons balsamic vinegar
4 teaspoons honey
1 teaspoon salt
SAUCE:
1 teaspoon cornstarch
1 cup orange juice
2 teaspoons honey
1 teaspoon balsamic vinegar
1/4 teaspoon salt

Steps:

  • Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan. In a small bowl, mix orange zest, vinegar, honey and salt; spread over fillets., Roast 15-18 minutes or until fish just begins to flake easily with a fork. Meanwhile, in a small saucepan, mix cornstarch and orange juice. Bring to a boil; cook and stir 1 minute or until thickened. Stir in honey, vinegar and salt; serve with salmon.

Nutrition Facts : Calories 299 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 455mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ASIAN SALMON PATTIES



Asian Salmon Patties image

This is such an easy recipe that I can throw together super fast at the end of a long, hard day. It packs a punch of flavor with very little effort. My kids love this and request it often. Sometimes, I even make a few extra to go in their lunch boxes the next day.

Provided by Jamiefeedsfamily

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon sesame oil, or as needed
2 (5 ounce) cans salmon, drained and flaked
2 eggs
½ cup panko bread crumbs
¼ cup green bell pepper, diced
¼ cup green onions, diced
2 teaspoons finely minced fresh ginger
2 tablespoons soy sauce
1 tablespoon sesame seeds
1 teaspoon Chinese five-spice powder

Steps:

  • Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
  • Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
  • Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 12.1 g, Cholesterol 124.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 809.1 mg, Sugar 0.6 g

SALMON STEAKS WITH ORANGE AND TARRAGON SAUCE



Salmon Steaks With Orange and Tarragon Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

4 salmon steaks (a total of about 2 pounds)
2 tablespoons olive oil
3 tablespoons fresh tarragon leaves
Freshly ground pepper
2 tablespoons unsalted butter
2 shallots, minced
2 ripe tomatoes, peeled, seeded and diced
1/2 cup freshly squeezed orange juice
1/2 cup dry white wine
Coarse salt to taste

Steps:

  • Wipe the steaks dry with paper towels and sprinkle with olive oil, one tablespoon tarragon leaves and pepper. Leave to marinate for one hour.
  • Meanwhile, preheat broiler to high.
  • Melt the butter and soften the shallots without browning. Add the tomatoes, orange juice and white wine and reduce by half, over high heat. Season to taste with salt and pepper and set aside.
  • Broil the fish for three to five minutes on each side. Place on a heated platter and pour the sauce on top. Sprinkle with remaining tarragon and serve.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 23 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 848 milligrams, Sugar 7 grams, TransFat 0 grams

SAVORY ORANGE SALMON



Savory Orange Salmon image

Citrus sauce adds zip to the succulent salmon Roseanne Turner prepares in Denver, Indiana. "You can serve it with anything from steamed broccoli to stunning, yellow saffron rice," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 garlic cloves, minced
1 teaspoon fennel seed
1 teaspoon olive oil
4 salmon fillets (1 inch thick and 4 ounces each)
1/2 teaspoon salt
1 cup orange juice

Steps:

  • In a large nonstick skillet coated with cooking spray, cook garlic and fennel seed in oil for 2 minutes. Sprinkle salmon with salt; add to skillet. Top with orange juice. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until fish flakes easily with a fork. , Remove salmon and keep warm. Simmer sauce, uncovered, for 6-9 minutes or until slightly thickened. Spoon over fillets.

Nutrition Facts : Calories 249 calories, Fat 14g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 363mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.

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Directions. Step 1. Heat olive oil in a large skillet over medium. Sauté onion and celery until very soft and browned, about 12 minutes. Set aside to cool. Advertisement. Step 2. In a large mixing bowl, stir together salmon, breadcrumbs, eggs, mayonnaise, lemon juice, dill, parsley, Dijon mustard, Worcestershire sauce, and hot sauce until ...
From southernliving.com


THESE SALMON CAKES ARE EASY, CRISPY, AND BUDGET-FRIENDLY
2021-05-16 The entire dish is so simple and so good—for less than $7 for four servings. The bulk of the expense comes from two 15-ounce cans of salmon, a container of yogurt, and a handful of fresh dill.
From epicurious.com


EASY SPICY SALMON CAKES RECIPE | EATINGWELL
Directions. Step 1. Combine salmon, eggs, onion, cilantro, chile-garlic sauce, soy sauce and five-spice powder in a large bowl. Fold in breadcrumbs. Form into four 3-inch-wide patties. Advertisement. Step 2. Heat oil in a medium nonstick skillet over medium-high heat. Add the salmon cakes and cook, turning once, until browned on both sides, 4 ...
From eatingwell.com


EASY BAKED ASIAN ORANGE SALMON (OR TROUT) - SEASONS AND SUPPERS
2020-01-16 Pat the salmon or trout fillets dry with paper towel. Brush the top of the salmon lightly with olive oil, then season with salt and freshly ground pepper. Lay the fillets onto the prepared baking sheet, skin side down. Make the sauce by stirring together all the sauce ingredients. Set aside until needed.
From seasonsandsuppers.ca


SHEET PAN ORANGE CHILI SALMON - AVERIE COOKS
2020-05-24 Nestle orange slices underneath the salmon, spaced evenly around the fillet; set aside. To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute. Stir in the honey and orange juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.
From averiecooks.com


SALMON GLAZED IN AN HONEY ORANGE SAUCE IN 20 MINUTES
Instructions. Heat butter and oil over medium-high heat. Sear salmon for 3 minutes and flip to sear for an additional 2-3 minutes. Whisk the orange juice, garlic, honey, and soy sauce together in a bowl. Add the orange mixture to the pan. Bring the sauce to simmer until reduced to a nice syrup consistency.
From fooddevoted.com


SALMON CAKES WITH TARRAGON MAYONNAISE - RICARDO
Season with salt and pepper. Bake for about 10 minutes, depending on the thickness of fillet, or until the salmon is cooked. Set aside on a plate. Break into large pieces and let cool. Set aside. In a food processor, process the saltine crackers into crumbs. Transfer to a large bowl. Add the salmon pieces, eggs, mayonnaise, sambal oelek and mix ...
From ricardocuisine.com


10 BEST SAUCE FOR SALMON FISH CAKES RECIPES | YUMMLY
2022-06-12 salt, ground black pepper, sugar, cheese, sour cream, orange and 1 more Drunken Sauce La Cocina Mexicana de Pily tomatillos, lager …
From yummly.com


SALMON WITH ORANGE TERIYAKI GLAZE - RASA MALAYSIA
2021-04-04 Mix all the ingredients for the Orange Teriyaki Sauce in a saucepan. Heat on low heat until the sauce is thickened and slightly reduced. Set aside. Heat up a skillet with the cooking oil on medium to high heat. Pan sear the salmon until cooked through, about 4-5 minutes for each piece, depending on the thickness of the salmon.
From rasamalaysia.com


SALMON RECIPES WITH ORANGE SAUCE - ALL INFORMATION ABOUT …
In a small bowl, mix orange zest, vinegar, honey and salt; spread over fillets. Roast 15-18 minutes or until fish just begins to flake easily with a fork. Meanwhile, in a small saucepan, mix cornstarch and orange juice. Bring to a boil; cook and stir 1 minute or until thickened.
From therecipes.info


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