Super Salmon Cakes 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:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

Steps:

• 1. Combine the first five ingredients. Stir in the egg, flaked salmon, and 4 tablespoons of bread crumbs. Refrigerate for 45 minutes.
• 2. Divide mixture into 8 balls. Roll balls in the remaining bread crumbs. Flatten balls into 1/2 inch thick patties.
• 3. Fry in melted butter for 3 to 4 minutes per side, until nicely browned.
• 4. These are awesome served with a cheese sauce. That's how we enjoy them!

Steps:

• Remove skin and bones from the Salmon.
• Cut Salmon into small pieces with a knife.
• Transfer Salmon to a large mixing bowl.
• Add the next 11 ingredients. Putting the milk in last.
• You want the mixture to be moist. It needs to be a little wet and sticky to form the patties. You can add a splash more milk if needed. Do not let the mixture get runny.
• Form your patties.
• Sprinkle each side of the patties with Creole Seasoning.
• Put the patties on a plate.
• Warm your frying pan over medium heat.
• Melt the butter in the pan.
• Add the patties to the pan.
• Cook them about 3 minutes on each side.
• Note: I only flip the patties once.
• Serve immediately! Enjoy.