SALMON CAKES
These crispy salmon cakes, flavored with parsley, dill, red onion, and Dijon mustard, make a delicious brunch option atop a green salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16 to 18
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon butter and 1 tablespoon oil in a large saute pan over medium-low heat. Add onion, celery, parsley, capers, salt, and pepper; cook until tender, 8 to 10 minutes. Remove from heat; set aside; cool slightly.
- In a large bowl, combine cooked salmon, mayonnaise, bread crumbs, mustard, dill, and eggs. Add sauteed vegetables, and stir well to combine.
- With damp hands, form cakes using about 1/4 cup of salmon mixture. Heat remaining butter and oil in same saute pan. Cook cakes, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Serve warm.
NEW YORK'S BEST CRISPY SALMON CAKES
This started out as a basic recipe many years ago and slowly evolved until it became the best salmon cakes I've ever had. Please use the celery and red bell pepper as it is essential to the taste. If you don't have the wasabi powder you can just substitute cayenne pepper which tastes different but is still good but please don't use 1/2 tsp! LOL!
Provided by scancan
Categories Lactose Free
Time 25m
Yield 7 cakes, 3 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin and bones as desired.
- Add rest of the ingredients to the salmon and combine well until the mixture holds together well (if it is too dry add a little mayo).
- Forming a salmon cake with your hands, coat on both sides with the breadcrumbs.
- Gently place in hot oil in your frying pan and cook over a medium heat until nicely browned.
- Enjoy!
SALMON CAKES WITH DILL
Provided by Marian Burros
Categories dinner, appetizer, main course
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat broiler or prepare grill on top of stove.
- Chop whole onion; wash and chop dill, and rinse capers. Mix ingredients together with horseradish and egg whites in a bowl large enough to hold all the ingredients.
- Grill or broil salmon following the Canadian rule: measure fish at thickest point and cook 8 minutes to the inch. When salmon is cooked, flake and stir into bowl, and mix well. Shape into 4 patties.
- Grill patties on top of stove, or preheat a nonstick skillet and saute them until brown on both sides, about 4 or 5 minutes total.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 3 grams
SUPER EASY SALMON CAKES
This recipe is a great way to used canned or leftover salmon, and is easily adapted to include whatever spices you like.
Provided by Marianna
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
- Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 25.5 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 2.2 g, Sodium 570.4 mg, Sugar 0.4 g
SALMON CAKES - CANADIAN LIVING
These are by far, the very best salmon cakes I've ever had. The cakes I had as a kid were a mixture of salmon, egg and breadcrumbs. Too bad my mother didn't have this recipe. I may have been more willing to eat them. I prefer to use Sockeye for its wonderful pink colour. Note: When draining the salmon, remove the skin, but not the soft bones. Mash them into the salmon to increase the calcium levels. NOTE: (Apr 3/2010) Several chefs have commented that they have difficulty keeping the mixture together. After some research I've discovered that the type of potatoes used makes a big difference. I also use Russet (baking) potatoes. They are drier then most and I understand have more starch. This would certainly have an effect on the mixture.
Provided by Diana 2
Categories Lunch/Snacks
Time 35m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
- Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
- In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.
Nutrition Facts : Calories 118.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 54.1, Sodium 217.1, Carbohydrate 10.7, Fiber 1.5, Sugar 0.7, Protein 12.8
CRISPY SALMON WITH MIXED SEEDS
This recipe produces not only silky salmon with a crunchy coating of fragrant seeds, but also a shatteringly crisp skin. That's all thanks to yogurt, which secures the seeds to the salmon and caramelizes into a crust when cooked. Mix assertive and mild seeds for a balance of textures and flavors, or swap in a ready-made seed mix like everything bagel spice or dukkah. Eat the seared salmon with more yogurt, as well as a squeeze of citrus and tuft of herbs for freshness.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1 1/2 teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine.
- Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you'll still be able to see the flesh through the yogurt in spots).
- Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque 3/4 of the way up the sides, 10 to 12 minutes.
- Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it's saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving.
- When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn't get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.
SALMON AND CRAB CAKES
Provided by Florence Fabricant
Categories dinner, burgers, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring potatoes to boil in salted water and cook until tender.
- Meanwhile, preheat oven to 450 degrees. Season salmon with salt and pepper, and rub with half of lemon juice. Bake in oven for 10 minutes. Set aside.
- Drain cooked potatoes and mash them with a fork in a large bowl. Heat 2 teaspoons of oil in a small saucepan. Add mustard seeds. When they are fragrant, pour contents of pan over potatoes. Add crabmeat, remaining lemon juice, half the cilantro, half the ginger and salmon. Mix ingredients together. Add half the chilies, or season to taste. Season with salt and pepper. Shape into 6 large patties, 12 small ones or 24 small ovals. Arrange on a plate, cover with plastic wrap and refrigerate several hours.
- Mix mayonnaise with remaining cilantro, chilies and ginger. Refrigerate.
- Season flour with salt and pepper in one dish. Beat eggs with 2 tablespoons water in another dish. Dip cakes lightly in flour, then in egg, then in panko.
- Heat oil that is 1/4 inch deep in a large skillet. Fry cakes over medium heat, turning once (about 5 minutes per side), until cakes are browned. Serve hot or at room temperature, with seasoned mayonnaise alongside.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 24 grams, Carbohydrate 32 grams, Fat 30 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 550 milligrams, Sugar 2 grams, TransFat 0 grams
PAN-FRIED SALMON CAKES
If you ever have leftover salmon, this recipe is a way to repurpose, reuse, and recycle! Bonus: Even my son, who doesn't really care for salmon, loved these cakes!
Provided by Bibi
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Stir egg, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper together in a large bowl. Add red bell pepper, onion, and parsley; mix well. Gently stir in salmon and 1/2 cup crushed crackers.
- Form the mixture into 8 cakes; lightly coat each side with additional 1/4 cup crushed crackers.
- Heat olive oil and butter over medium heat in a 12-inch skillet. Fry salmon cakes until golden brown, about 4 minutes per side. Transfer cakes to a plate lined with a paper towel to drain. Serve immediately.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 12 g, Cholesterol 130.2 mg, Fat 30.2 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 8.1 g, Sodium 681.2 mg, Sugar 1 g
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