Crispy Salmon Cakes With Lemon Caper Mayonnaise Recipes

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.

Steps:

• Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
• Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
• Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
• Arrange the salmon cakes on a platter and serve alongside the sauce.

Steps:

• Mayonnaise:.
• Combine first 6 ingredients in a small bowl; cover and chill.
• Salmon Cakes:.
• Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
• Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide 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 and cook 5 minutes on each side or until lightly browned.
• Serve salmon cakes with flavored mayonnaise.

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.

Steps:

• In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
• Season with salt and lemon pepper or black pepper to taste.
• Shape into 7 or 8 salmon cakes.
• Melt the butter with the oil in a heavy skillet.
• Brown salmon cakes on both sides (about 5 minutes per side).
• Place on a dish or a serving platter lined with mixed greens.
• To make the lemon aioli: mix all ingredients together.
• Serve on or with the salmon cakes.
• Delicious!

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.

Steps:

• Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.
• Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
• Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.