SALMON BURGERS WITH LEMON-CAPER AïOLI
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
- Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
- Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.
LEMON CAPER SALMON CAKES
Turn leftover cooked salmon into elegant and crispy lemon caper salmon cakes! With lemon zest, capers, and light tartar sauce made with Greek yogurt, these salmon cakes are a delicious weeknight meal. Plus, they're ready in less than a half hour!
Provided by Katie Webster
Categories main course
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
- Whisk egg white, 1/3 cup Greek yogurt, zest, ¼ teaspoon salt and celery seed in a large bowl.
- Process bread in food processor until it forms coarse crumbs.
- Flake the salmon into small pieces.
- Add the breadcrumbs, the salmon, shallot and capers to the Greek yogurt mixture and stir thoroughly to work the salmon into the binders and it becomes a consistent texture that can be formed into cakes.
- Form the salmon mixture into 8 even cakes. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Cook four salmon cakes until browned on the bottom, 2 to 3 minutes. Flip over and brown on the second side, 1 to 2 minutes. Transfer the salmon patties to the prepared baking sheet.
- Add the remaining teaspoon oil. Reduce heat to medium. Cook the remaining 4 patties until browned on both sides, 1 to 3 minutes per side. Transfer the patties to the baking sheet.
- Bake the salmon cakes until cooked through, 5 to 7 minutes.
- Meanwhile, whisk the remaining 1/3 cup Greek yogurt, lemon juice, the remaining ¼ teaspoon salt, mayonnaise, dill, relish, mustard and pepper in a small bowl.
- Serve the salmon cakes with the light tartar.
Nutrition Facts : ServingSize 2 cakes 2 tablespoons sauce, Calories 399 calories, Fat 23 g, SaturatedFat 5 g, Carbohydrate 17 g, Fiber 2 g, Protein 31 g
SALMON PATTIES WITH CAPER MAYONNAISE
These moist salmon patties are delicious served with a lemon-caper mayonnaise.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the mayonnaise, capers, lemon juice, 1/2 teaspoon mustard and 1/4 teaspoon pepper. Cover and refrigerate until serving. , In a small skillet, saute the onion and celery in 1 teaspoon oil until crisp-tender. In a bowl, combine the onion mixture, salmon, 1/2 cup bread crumbs, egg and remaining mustard and pepper. Shape into four patties; coat with remaining bread crumbs. Cover and refrigerate for 10 minutes. , In a large skillet over medium heat, cook salmon patties in remaining oil for 5 minutes on each side or until lightly browned. Serve with caper mayonnaise.
Nutrition Facts :
BAKED SALMON WITH HERBED MAYONNAISE
I had baked salmon at a friend's house recently. (She is an Alaskan native and had some salmon she brought back from vacation. Yummy) She spread mayo and some seasonings on the fish then baked it. I had never heard of that before, but it was really good. I came up with my own twist using that idea. I made this last night and it was wonderful. Hope you enjoy!
Provided by Chele B
Categories High Protein
Time 30m
Yield 4-6 pieces of fish, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients (except salmon).
- Stir well.
- Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
- Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
- Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
- Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
- Then broil until lightly golden.
SALMON WITH CAPER MAYONNAISE
I created a modified version of this for dinner last night. This recipe is easily multiplied by 2, 3 or 4. The mayonnaise keeps well for about 3 days, and the leftover fish makes great sandwiches.
Provided by spatchcock
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the mayonnaise, parsley, tarragon, lemon juice and capers and chill.
- Preheat oven to broil. Place the salmon fillets on a parchment-lined cookie sheet.
- Place under broiler and cook for about 5 minutes.
- Top with two tablespoons of mayonnaise and return to broiler for another 5 minutes until the salmon is just cooked through.
LEMON CAPER SALMON
For those days when your schedule is overloaded, this moist, flavorful salmon can be on the table in less than 30 minutes from when you open the refrigerator!
Provided by (By Lee Clayton Roper)
Categories Fish
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line a rimmed sheet pan (or cookie sheet) with parchment paper.
- In a small bowl, stir together mayonnaise, parsley, lemon juice, capers, Worcestershire sauce and pepper.
- Place salmon fillet, skin side down, on prepared sheet pan. Spread mayonnaise mixture evenly over the top. Bake, uncovered, 10 to 12 minutes, or until desired doneness (I like to cook it to around 130-135 degrees).
- Let stand for 5 minutes before serving. Note that the salmon will continue cooking for a few minutes after you take it out of the oven.
- Serve immediately, with lemon wedges on the side.
EASY GRILLED SALMON WITH LEMON-CAPER SAUCE
The easiest grilled salmon recipe with a delicious lemon caper sauce. A healthy 10 minute recipe perfect for lunch or dinner served with salad.
Provided by Alida Ryder
Categories Dinner
Time 10m
Number Of Ingredients 14
Steps:
- Combine the olive oil, lemon juice, parsley, oregano, salt and pepper.
- Place the salmon fillets in a suitable marinating dish or Ziploc bag. Pour over the marinade and allow to marinate while you heat the grill. The salmon can also be left to marinate for up to 2 hours in the fridge.
- Preheat an outdoor grill/braai/barbecue on its hottest setting for 5 minutes.
- Fold up a few sheets of paper towels then dip into oil and with tongs, rub onto the grill grates.
- Remove the salmon from the marinade and place skin-side down on the grill. Allow to cook for 3-4 minutes or until the skin is golden and crisp.
- Gently flip over and cook for another minute or two then remove from the heat and allow to rest.
- To make the sauce, Combine chopped capers, lemon juice and zest, garlic and herbs in a bowl and add a few tablespoons of oil. Season with salt and pepper then serve with the grilled salmon.
Nutrition Facts : Calories 381 kcal, Carbohydrate 10 g, Protein 42 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 2465 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
FRESH SALMON WITH DILL & CAPERS
A quick and simple roast fish dish that's packed with flavour and moisture - perfect for batch cooking
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
- If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.6 milligram of sodium
EASY HERB & MAYO BAKED SALMON
This is my go to salmon recipe that is easy enough for weeknight dinner and tasty enough to serve to guests. The salmon is coated in a delicious sauce made with dill, lemon, capers and mayonnaise and baked in the oven until flakey. This Herb & Mayonnaise Salmon takes just 12 minutes to make start to finish
Provided by Every Last Bite
Time 12m
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius)
- Place the salmon fillets in a baking dish and season each with salt and pepper
- Finely dice the capers, dill. Add the mayonnaise and lemon juice to a bowl and stir in the capers, dill and garlic. Once well mixed spoon the mayo mixture onto each of the salmon fillets and spread it out evenly in a thin layer. Top each of the salmon fillets with a slice of lemon.
- Bake the salmon in the oven for 8 minutes. Sprinkle with additional dill before serving.
Nutrition Facts : Calories 278 kcal, Carbohydrate 2 g, Protein 34 g, Fat 9 g, Sodium 339 mg, Sugar 1 g, ServingSize 1 serving
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- In a small bowl, mix together the ingredients for the lemon and caper mayonnaise. Cover and refrigerate until required.
- Bring a large saucepan of water to a simmer, then remove from the heat and leave to stand for 5 minutes.
- Meanwhile, put the coriander, sea salt, thyme and half the lemon rind and half the olive oil in a large bowl. Mix well, then add the salmon fillets and turn to coat both sides.
- Place each salmon fillet in a zip-lock bag and seal. Gently place the bags in the saucepan of water, then return the saucepan to low heat and cook for 4 minutes, turning the bags over once. Remove the saucepan from the heat and allow to stand for 15 minutes. Remove the bags from the water.
SALMON CAKES WITH CAPER MAYONNAISE RECIPE | EATINGWELL
From eatingwell.com
Category Low-Calorie Salmon RecipesCalories 306 per serving
- To prepare Salmon Cakes: In a medium bowl, combine egg white, green onion, lemon juice, Dijon-style mustard, salt, and pepper. Add salmon and crushed crackers; mix well.
- Form salmon mixture into four 3-inch patties, each about 1 inch thick. Lightly coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Carefully add salmon patties. Cook about 8 minutes or until golden brown and heated through, turning once.
- To prepare Caper Mayonnaise: In a small bowl, stir together mayonnaise, capers, lemon juice, and pepper. Stir milk to make drizzling consistency.
- Top each salmon cake with about 1 tablespoon mayonnaise topping. If desired, garnish with lemon peel.
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- To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.
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Cuisine American,Canadian,EnglishCategory Dinner,Lunch,BrunchServings 4Total Time 30 mins
- In a large pot, bring first five ingredients to a boil over high heat. Add fish to pot and reduce heat to low; cover and simmer gently until center of fish is no longer translucent, about 8 to 10 minutes. Remove fish with a slotted spatula to a serving plate and allow to cool before chilling in refrigerator.
- Remove chilled fish from refrigerator and spoon sauce over top; garnish with dill sprigs, if desired. Yields about 100g (3 1/2 oz) fish and 30ml (2 Tbsp) sauce per serving.
SALMON CAKES WITH CAPER MAYONNAISE RECIPE | REAL SIMPLE
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4/5 (17)Total Time 35 minsCategory FoodCalories 791 per serving
- Preheat oven to 425 F. Place salmon skin side down on a rimmed baking sheet, season with salt and pepper, and bake until opaque, 8 to 10 minutes; let cool 10 minutes. Break salmon into large pieces, discarding skin, and transfer to a medium bowl.
- Stir together mayonnaise, capers, and parsley in a small bowl. Add ¾ cup of the panko and ½ cup of the caper mayonnaise to salmon and stir gently to blend, keeping larger pieces of salmon intact. Shape mixture into 4 4-inch patties. Press remaining ¼ cup panko evenly on tops and bottoms of patties.
- Heat oil in a large nonstick skillet over medium-high. Cook patties until golden brown, 3 to 4 minutes per side. Serve over romaine with tomatoes and cucumber, with remaining caper mayonnaise on the side.
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Servings 4Total Time 30 minsCategory Brunch,Dinner
- In a large pot, bring first five ingredients to a boil over high heat. Add fish to pot and reduce heat to low; cover and simmer gently until center of fish is no longer translucent, about 8 to 10 minutes. Remove fish with a slotted spatula to a serving plate and allow to cool before chilling in refrigerator.
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Reviews 2Category Appetizer or EntreeCuisine AmericanTotal Time 40 mins
- Heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium high heat. Add the onion, celery, red pepper, garlic and a pinch of salt and pepper. Sauté for about 5 to 7 minutes. The onions should be translucent and the vegetables softened. Remove from the pan to a large bowl. Cool slightly.
- Add the salmon, capers, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko, bread crumbs, and parsley to the bowl with the sautéed vegetables. Stir gently to combine the ingredients thoroughly.
- Using a ½ cup measure, form the salmon mixture into 8 cakes. Refrigerate for about 15 minutes to firm up the cakes.
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4.3/5 (4)Total Time 1 hr 6 minsCategory Dinner IdeasCalories 248 per serving
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- Add the salmon chunks to a food processor and pulse 10 times until the salmon is finely chopped. Transfer to a mixing bowl.
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