Matts Salmon Cakes With Easy Remoulade Sauce Recipes

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SALMON CAKES WITH REMOULADE



Salmon Cakes With Remoulade image

This is a healthy yet tasty version of Remoulade sauce. Remoulade is a French/Cajun dipping sauce for seafood. Typically crab & fish cakes or shrimp, crawfish etc. I don't like maynoise anyway and the grated carrots and other ingredients make this recipe sweet & spicy... full of flavor!

Provided by healthy mamma

Categories     Weeknight

Time 5m

Yield 2 cups

Number Of Ingredients 10

1 cup plain fat-free yogurt
1/2 cup carrot, grated
1 1/2 tablespoons mayonnaise
2 tablespoons fresh parsley, chopped
2 tablespoons green onions, chopped
2 teaspoons Dijon mustard
1 teaspoon capers
1/4 teaspoon tarragon
3 dashes hot sauce
1 dash black pepper

Steps:

  • Combine all ingredients and chill until just before serving. It's that easy!
  • I love this with my salmon cakes.

Nutrition Facts : Calories 297.6, Fat 14.1, SaturatedFat 1.3, Cholesterol 5.3, Sodium 3065.8, Carbohydrate 29.7, Fiber 9.7, Sugar 13.8, Protein 18.7

CRISPY SALMON CROQUETTES WITH REMOULADE SAUCE



Crispy Salmon Croquettes with Remoulade Sauce image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1/4 cups mayonnaise
1 tablespoon capers
1 teaspoon seafood seasoning (recommended: Old Bay)
1/2 teaspoon crushed garlic
2 1/2 teaspoons lemon juice
1 scallion, finely chopped
2 pre-cooked salmon fillets, about 1/2 pound
1 egg, lightly beaten
3/4 cup fish fry coating mix, plus more for coating (recommended: Kraft)
6 dashes hot sauce
1/4 cup remoulade sauce, recipe above
Canola oil, for frying

Steps:

  • For Remoulade:
  • Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
  • For Croquettes:
  • Using a fork flake the salmon meat away from the skin. Discard skin.
  • In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
  • Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
  • In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
  • Serve croquettes hot with remaining remoulade sauce.

SALMON CAKES



Salmon Cakes image

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

2 1/2 tablespoons unsalted butter
2 1/2 tablespoons extra-virgin olive oil
1 small red onion, finely diced (3/4 cup)
1 1/2 cups finely diced celery (3 stalks)
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon drained capers
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 pound cooked salmon, flaked (reserved from Grilled Salmon)
1/2 cup mayonnaise
3/4 cup plain dry bread crumbs
2 teaspoons Dijon mustard
2 tablespoons finely chopped dill
2 large eggs, beaten

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.

SALMON CAKES



Salmon Cakes image

With a simple lemon-herb sauce, these make-ahead salmon patties are the perfect light supper for those nights when you would rather not fuss.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h15m

Number Of Ingredients 18

2 pounds skinless salmon fillet
Coarse salt and ground pepper
1 teaspoon hot sauce, such as Tabasco
1/2 cup plain dried breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup light mayonnaise
1/4 cup Dijon mustard
2 large eggs, lightly beaten
2 tablespoons fresh lemon juice
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, dill, or cilantro
Coarse salt and ground pepper
3 tablespoons prepared horseradish
2 tablespoons minced capers
1 teaspoon hot sauce, such as Tabasco
2 tablespoons minced pickled jalapeno chile

Steps:

  • Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
  • In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
  • Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
  • Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
  • Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

Nutrition Facts : Calories 291 g, Fat 17 g, Protein 26 g

EASY SALMON CAKES



Easy Salmon Cakes image

These cakes are flavored simply with sauteed onion, lemon zest, and juice. Served with our Yogurt Sauce with Herbs and Apple, they make a tasty summer supper.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 teaspoon coarse salt
1/4 teaspoon ground pepper
3/4 cup plain dried breadcrumbs
1 large egg
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
3 flaked 6-ounce fillets Simple Poached Salmon
Yogurt Sauce with Herbs and Apple

Steps:

  • In a medium-size nonstick skillet, heat vegetable oil over medium-high. Add onion, finely chopped, and season with coarse salt and ground pepper. Cook until onion is tender, 3 minutes. Transfer to a bowl and let cool. Stir in 1/4 cup breadcrumbs, egg, lemon zest, and lemon juice. Gently fold in poached salmon.
  • Season 1/2 cup plain dried breadcrumbs with salt and pepper. Divide salmon mixture into 8 portions and dredge in breadcrumbs. Form into 3/4-inch-thick cakes, patting crumbs to adhere.
  • In a medium skillet, heat 1 tablespoon oil over medium. In two batches, cook salmon cakes until golden brown, 3 to 5 minutes per side, adding 1 tablespoon oil for second batch. Serve with yogurt sauce.

Nutrition Facts : Calories 447 g, Fat 22 g, Fiber 2 g, Protein 35 g

CHEF JOHN'S FRESH SALMON CAKES



Chef John's Fresh Salmon Cakes image

Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
¼ cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise
¼ cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed

Steps:

  • Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
  • Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
  • Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
  • Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g

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