SALMON CAKES
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
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
LEMON-PEPPER SALMON CAKES
Make and share this Lemon-Pepper Salmon Cakes recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 6-8 cakes
Number Of Ingredients 18
Steps:
- Break cooked salmon into pieces into a mixing bowl. (Make sure the pieces are not too small; when you form the cakes the salmon should look like lump crab does in crab cakes.) Set aside.
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add red pepper and green onions; saute until soft. Cool a few minutes, then add to the salmon. Add lemon-pepper, salt, 3 tablespoons mayonnaise, Dijon, egg and 1/2 cup panko bread crumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more bread crumbs.
- Shape the mixture into patties. When all the patties are formed, place the remaining 1/2 cup panko on a plate. Lightly coat both sides of each patty with panko (use more if needed). Set the panko-coated patties on a plate and refrigerate for 30 minutes.
- When ready to cook, heat the remaining 2 tablespoons oil over medium heat in the same skillet you used to saute the red pepper and onion. Working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned. Remove from the skillet; serve on a bed of salad greens. Top with tzatziki, if desired.
- To make the sauce, stir together all tzatziki ingredients. Chill for 30 minutes before serving.
Nutrition Facts : Calories 300, Fat 18.6, SaturatedFat 3.6, Cholesterol 65.6, Sodium 278.6, Carbohydrate 17.1, Fiber 1.4, Sugar 2.8, Protein 15.8
SALMON CAKES WITH SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.
- Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and black pepper to taste in a large bowl.
- Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.
- Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce if using, and lemon wedges.
Nutrition Facts : Calories 543, Fat 34 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 1,106 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 37 grams
LEMON-PEPPER SALMON
Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad.
Provided by AMAGICITY
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
- Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.
Nutrition Facts : Calories 497.5 calories, Carbohydrate 36.2 g, Cholesterol 89 mg, Fat 23.5 g, Fiber 3.1 g, Protein 31.6 g, SaturatedFat 6.8 g, Sodium 1038.7 mg, Sugar 1.4 g
SALMON CAKES WITH LEMON HERB SAUCE
These salmon cakes are super easy to make and quite savory. I just looked on the back of the Chicken of the Sea Pink Salmon package and saw the recipe. I had all the other ingredients around the house...a real plus. I replaced the horseradish with spicy brown mustard because that's what I had. The cakes are extremely flavorful alone--the sauce just adds to it. Enjoy.
Provided by yetunde_zannou
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
- Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
- Divide and form mixture into 8 balls.
- Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
- In buttered skillet, over medium heat, fry cakes until golden brown.
- Serve immediately with Lemon-Herb Sauce.
- LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
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