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.
FRESH SALMON CAKES
Fresh salmon patties...a great recipe from Cook's Illustrated. I often make two or three batches at once, put them on a cookie sheet on parchment in my freezer, then bag once frozen. Cook them from frozen and they are a quick and delicious meal!
Provided by kathiejacgmail.com
Categories Lunch/Snacks
Time 40m
Yield 8 patties, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
- Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.
- Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately.
Nutrition Facts : Calories 660.1, Fat 41.5, SaturatedFat 6.4, Cholesterol 160.3, Sodium 812.4, Carbohydrate 33, Fiber 1.7, Sugar 2.7, Protein 37.3
SCRUMPTIOUS SALMON CAKES
This is one of my husband's favorite meals.
Provided by Judiebug
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 10.8 g, Cholesterol 94.7 mg, Fat 12.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.8 g, Sodium 781.6 mg, Sugar 1.5 g
EASY SALMON CAKES
Salmon cakes...made from canned or leftover salmon. VERY quick and easy!
Provided by Oliva
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
- Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
- Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
- In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 40 g, Cholesterol 153.7 mg, Fat 18.7 g, Fiber 2.8 g, Protein 34.8 g, SaturatedFat 6.7 g, Sodium 846.2 mg, Sugar 3.8 g
SUPER EASY SALMON CAKES
This recipe is a great way to used canned or leftover salmon, and is easily adapted to include whatever spices you like.
Provided by Marianna
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
- Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 25.5 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 2.2 g, Sodium 570.4 mg, Sugar 0.4 g
SALMON PATTIES I
These salmon patties are delicious for lunch or dinner.
Provided by Sue
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
- Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 9 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 522.8 mg, Sugar 1.1 g
EASY SALMON CAKES
These cakes are flavored simply with sauteed onion, lemon zest, and juice. Served with our Yogurt Sauce with Herbs and Apple, they make a tasty summer supper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- In a medium-size nonstick skillet, heat vegetable oil over medium-high. Add onion, finely chopped, and season with coarse salt and ground pepper. Cook until onion is tender, 3 minutes. Transfer to a bowl and let cool. Stir in 1/4 cup breadcrumbs, egg, lemon zest, and lemon juice. Gently fold in poached salmon.
- Season 1/2 cup plain dried breadcrumbs with salt and pepper. Divide salmon mixture into 8 portions and dredge in breadcrumbs. Form into 3/4-inch-thick cakes, patting crumbs to adhere.
- In a medium skillet, heat 1 tablespoon oil over medium. In two batches, cook salmon cakes until golden brown, 3 to 5 minutes per side, adding 1 tablespoon oil for second batch. Serve with yogurt sauce.
Nutrition Facts : Calories 447 g, Fat 22 g, Fiber 2 g, Protein 35 g
SALMON LATKES
Salmon Latkes are a simple dairy lunch or dinner. Although canned salmon is much more expensive than it was in the old days, this is still an inexpensive recipe, ideal for a Hanukkah lunch. From "The Gourmet Jewish Cook".
Provided by dojemi
Categories High Protein
Time 25m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Remove skin and bones from salmon.
- In a large bowl, combine the salmon with its juices, the eggs, onion, bread crumbs, and dill.
- Season to taste with salt and pepper and mix well.
- Set aside for 15 minutes. Not included in prep or cooking time.
- With wet hands, shape the mixture into latkes.
- In a large heavy skillet, heat 1/8 inch of oil.
- Fry the latkes until golden brown on both sides.
- Drain on paper towels.
- Serve hot or cold.
Nutrition Facts : Calories 457.3, Fat 14, SaturatedFat 3.1, Cholesterol 325.7, Sodium 416.4, Carbohydrate 25.2, Fiber 2, Sugar 4.3, Protein 54.2
FRESH SALMON LATKES
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 12 latkes, 6 servings
Number Of Ingredients 11
Steps:
- Place the salmon pieces in a deep, medium-sized skillet or shallow saucepan. Pour in enough boiling water to almost cover fish. Add lemon slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes, or until salmon is opaque in center when flaked. Remove salmon with a slotted spatula. Remove the skin and bones and flake fish into a medium bowl.
- In a separate bowl, whisk together egg and milk. Add flour, baking powder, salt and pepper. Whisk just until blended. Pour batter over cooked salmon. Stir gently to mix.
- Melt 3 tablespoons butter in a large skillet over medium heat. Pour batter, 1/4 cup for each latke, into the hot butter. Raise the heat to medium-high and cook latkes until nicely browned and crisp on bottom, about 4 minutes. Turn over and cook until second side is crisp and browned, about 2 minutes longer. Repeat in 1 or 2 more batches to use remaining batter, adding more butter as needed.
- Drain on paper towels. Serve warm, with lemon wedges. Garnish with Cucumber and Red Onion Salad, if desired
SALMON CAKES
These crispy salmon cakes, flavored with parsley, dill, red onion, and Dijon mustard, make a delicious brunch option atop a green salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16 to 18
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter and 1 tablespoon oil in a large saute pan over medium-low heat. Add onion, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.
- In a large bowl, combine cooked salmon, mayonnaise, bread crumbs, mustard, dill, and eggs. Add sauteed vegetables, and stir well to combine.
- With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat remaining butter and oil in same saute pan. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.
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