Sour Cream And Onion Salmon Cakes Food

EASY SOUR CREAM BAKED SALMON

Steps:

• Preheat oven to 425 degrees F. Lightly grease a rimmed baking sheet or baking dish.
• Add sour cream, mustard, and parmesan cheese to a skillet. Whisk to combine and season with salt and pepper, to taste.
• Place salmon onto baking sheet. Spread evenly with 2 tablespoons of sour cream mixture on top.
• Bake for 10 to 15 minutes until barely done in the center (at thickest part). The time may be a bit longer, depending thickness of salmon fillets.
• Remove from oven. Cover lightly with aluminum foil and let it rest 5 to 10 minutes.
• Open and pull back foil. Garnish with parsley or black pepper, if desired.
• Serve immediately!

EVERYTHING SALMON BURGERS WITH SCALLION SOUR CREAM-CREAM CHEESE SAUCE

Steps:

• Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
• Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
• Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
• While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
• Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

SALMON CAKES RECIPE (SALMON PATTIES)

Steps:

• Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
• Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
• In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.
• Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

EASY SOUR CREAM BAKED SALMON

Steps:

• Heat oven to 425 degrees F. Lightly oil a rimmed baking sheet or baking dish. (Instead of oiling the pan, you could also line with parchment paper).
• In a small bowl, combine sour cream, mustard, and the cheese. Season with salt and pepper to taste.
• Place salmon onto a baking sheet then spread two tablespoons of sour cream mixture on top of each salmon filet.
• Bake 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick the salmon is, it may need a few minutes longer. (The internal temperature should be around 125 degrees F).
• Remove from oven then cover lightly with aluminum foil and let rest 5 to 10 minutes. During this time, the salmon will continue to cook.

SALMON DIP

Steps:

• In a medium bowl, combine the cream cheese, sour cream, butter, pimentos, parsley and onion; beat with an electric mixer until smooth. Stir in the salmon and dill. Cover and refrigerate until serving.

BAKED SALMON STEAKS WITH SOUR CREAM AND DILL

Steps:

• Preheat oven to 350 °F and grease a baking dish with butter.
• In a small mixing bowl, combine lemon juice and minced red onion.
• Place salmon in prepared baking dish and drizzle lemon juice mix over each salmon piece. Season with salt and ground black pepper.
• Bake salmon, uncovered, in the preheated oven, for about 20 minutes (15 minutes for fillets), until fish flakes easily with a fork or a thermometer reads a minimum 145 °F.
• Remove from oven and pour sour cream, evenly, over the baked salmon. Garnish with lemon zest and dill.
• Return salmon to the oven at 350 °F and bake for another 3 minutes.
• Serve and enjoy hot with a side of French fries!

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Generously grease a bundt or tube pan with butter, vegetable shortening, or oil, and coat with flour.
• In a large bowl, sift together the flour, baking powder, and salt. Set aside.
• In a separate, large bowl, add the butter and sugar. Beat with an electric mixer at medium speed until light and fluffy, about 3 minutes.
• Add in the eggs, one at a time. Beat the batter well after every addition.
• Add the flour mixture and sour cream, alternatingly, in 3 batches. Beat the batter briefly after every addition. Stir in half of the lemon zest.
• Pour the batter into the prepared bundt pan.
• Bake for 55 to 60 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done baking.
• Let the cake cool on a wire rack for 5 minutes. Loosen the edges of the cake with a knife. Flip the pan over onto a serving platter. Let it cool completely, about 1 hour.
• To make the glaze, add the lemon juice, powdered sugar, and butter to a bowl. Stir together until a thick glaze forms. Pour the glaze over the cooled cake. Slice and enjoy!

SALMON DILL CAKES

Steps:

• Combine salmon, onion, eggs, 2 tablespoons dill, salt and pepper. Add the potatoes and the panko crumbs, and stir to combine.
• Form and press the salmon mixture into cakes, approximately 3 inches across.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Once it is heated, add the cakes and cook until brown, about 4-5 minutes.
• Flip the cakes and cook for another 4-5 minutes to brown the other side.
• Repeat process for the remaining cakes.
• Combine the sour cream, lemon juice, and remaining dill in a small bowl. Drizzle over the cakes or serve on the side.

SOUR CREAM AND ONION SALMON

Steps:

• Preheat oven to 400.
• Spray baking sheet with 1/2" sides with oil.
• Place Salmon on it or a bed of seasoned carrots and then Salmon.
• Squeeze lemon juice over Salmon.
• Sprinkle seasoned salt over Salmon.
• Spread sour cream over Salmon.
• Layer onions over sour cream (make sure your onions are sliced VERY thin or are grated so that they melt into the sour cream).
• Bake 30 minutes to an hour (depending on if you're using frozen fish and carrots) until fish is tender and flakes easily. Sauce should be rich and slightly brown.

SALMON CAKES

Steps:

• In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
• In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
• Shape mixture into 4 patties, about 3/4 inch thick.
• Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
• Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
• 3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.

SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE

Steps:

• Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
• Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.

SOUR CREAM AND ONION SALMON CAKES

Steps:

• 1. Crush the chips until they are crumbs.
• 2. Preheat a large, shallow skillet over medium heat for 3-5 minutes. Once preheated, put enough oil to coat the bottom of the pan and swirl it around the pan.
• 3. Whisk the eggs together until well blended.
• 4. Mix salmon, chips, eggs and pepper, until blended well.
• 5. Take a 1/2 cup measuring cup and pack it firmly with the mixture. Rap it firmly on the edge of the bowl to release it, and shape it into a round patty. It needs to be about 1 1/2 inches thick.
• 6. Fry the cakes on each side, until golden brown, 2-3 minutes per side.

PAN SEARED SALMON WITH SOUR CREAM AND DILL

Steps:

• Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.
• In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.