CANNED SALMON CAKES
These budget-friendly Canned Salmon Cakes are the tastier healthy version of this classic appetizer. These salmon patties are crispy and golden on the outside, tender and flaky on the inside with only a subtle salmon flavour.
Provided by Olena Osipov
Categories Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- In a medium pot, combine sweet potatoes and enough cold water to cover. Cover with a lid and bring to a boil on high, reduce heat to low and cook for 20 minutes or until fork tender.
- Drain potatoes and transfer to a large mixing bowl. Mash sweet potatoes with a masher (I do not like the fine texture that food processor yields but you could use it).
- Add salmon including the juices (all that flavour!) and mash a bit more. Add eggs, oats, garlic, dill, salt, pepper and stir with spatula until combined. Let mixture sit for 15 minutes to let oats soak up and act as a binder.
- Preheat large ceramic non-stick skillet on medium heat and add a tablespoon of oil to coat. It is important that skillet and oil are hot. Using under 1/4 cup mixture, form small salmon sweet potato cakes and place on a skillet. These are delicate, and I found large size patties do not hold as well.
- Cook for about 5-7 minutes (or until golden brown), carefully flip with a flat spatula and cook for another 5-7 minutes. Play it by ear until a nice crust forms, and as a skillet gets hotter, cakes cook faster, usually by the end of batch #2. Work in batches.
- Serve hot or cold, both states are extremely tasty!!! You can use your favourite sauce for dipping, serve with a salad or on a whole grain English muffin.
Nutrition Facts : ServingSize 1 medium cake, Calories 70 kcal, Sugar 2 g, Sodium 153 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 10 g, Fiber 1 g, Protein 5 g, Cholesterol 25 mg
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.
SALMON CAKES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
- Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
- Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
- Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.
SALMON CAKES
With a simple lemon-herb sauce, these make-ahead salmon patties are the perfect light supper for those nights when you would rather not fuss.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
- In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
- Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
- Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
- Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.
Nutrition Facts : Calories 291 g, Fat 17 g, Protein 26 g
CHEF JOHN'S SALMON CAKES
I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
- Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
- Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
- Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 14.6 g, Cholesterol 174.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 3.4 g, Sodium 1019.9 mg, Sugar 0.4 g
EASY SALMON CAKES
Delicious salmon cakes make an easy weeknight dinner. Leftovers are perfect for lunch the next day.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to the "keep warm" setting.
- Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
- Mix in the chopped parsley.
- Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes.
- Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
- Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.
Nutrition Facts : ServingSize 2 patties, Calories 226 kcal, Carbohydrate 1 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Sodium 317 mg
DEVILED SALMON CAKES
Steps:
- 1. Carefully flake the salmon into a bowl, discarding any small bones, cartilage, and skin. Add the onion, celery, corn, salt, and pepper. Fold together with a rubber spatula. Set aside.
- 2. In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce. Fold these ingredients into the salmon mixture.
- 3. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place the remaining cup of cracker crumbs on a dinner plate.
- 4. Form the salmon mixture into eight 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for 1 hour.
- 5. Melt the butter with the oil in a 10-inch nonstick skillet over medium heat. Cook the salmon cakes, four at a time, for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet if necessary. Remove to paper towels to drain.
- 6. To serve, spoon 2 tablespoons of the Light Lemon Yogurt Sauce onto the center of 8 medium-sized plates. Place a salmon cake atop the sauce in the center of each plate. Serve immediately.
SALMON CAKES
From Cuisine at Home. This was so easy to make and on the table in no time. Great with a splash of lemon. I serve it with steamed broccoli and baked sweet potatoes.
Provided by SharleneW
Categories Savory
Time 44m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Process the first 9 ingredients in a food processor until the vegetables are minced.
- Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3-cup measure. Lightly press into 1-inch thick patties, cover, and chill for 30 minutes. Preheat oven to 400°.
- Heat the oil in an ovenproof sauté pan over medium-high. Add cakes and fry for 2 minutes per side, or until browned. Transfer pan to the oven and cook cakes through, 2-4 minutes.
- Serving size: 2 cakes. 292 cal, 45% from fat; 15g total fat; 13g carb; 645mg sodium; 1g fiber; 26g protein.
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