Muffin Tin Fresh Salmon Cakes Recipes

BAKED SALMON CAKES

Baked Salmon Cakes image

Made in muffin pans and served with sauce on the side, these little salmon patties make a fantastic light meal. You can also bake a double batch and freeze some for a quick lower-fat supper later on. -Nikki Haddad, Germantown, Maryland

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-1/2 cups soft whole wheat bread crumbs
1/2 cup finely chopped sweet red pepper
1/2 cup egg substitute
3 green onions, thinly sliced
1/4 cup finely chopped celery
1/4 cup minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/8 to 1/4 teaspoon hot pepper sauce
SAUCE:
2 tablespoons fat-free mayonnaise
1/4 teaspoon capers, drained
1/4 teaspoon dill weed
Dash lemon juice

Steps:

In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 266 calories, Fat 9g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 914mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

BAKED SALMON PATTIES

Baked Salmon Patties image

Baked Salmon Patties are easy enough for a weeknight dinner and fancy enough for a party appetizer, especially drizzled with lemon garlic aioli.

Provided by Marjory Pilley

Categories Appetizer Main Course

Time 30m

Number Of Ingredients 11

Ingredients

1/4 cup onion (finely diced)
1/2 cup Panko breadcrumbs
1/2 cup sharp cheddar cheese (shredded)
2 Tablespoons parsley (chopped; can also you dry or omit this ingredient if you don't have it on hand.)
1 Tablespoon Worcestershire sauce
1 egg (lightly beaten)
15 ounces pink salmon (bones removed, well-drained)
3 Tablespoons mayonnaise
1 Tablespoon lemon juice
1 garlic clove (pressed or minced)
1/8 teaspoon paprika

Steps:

Preheat oven to 375 °F.
Combine onion, breadcrumbs, cheese, parsley, Worcestershire sauce and egg in a large bowl.
Flake salmon until it's uniformly crumbly and stir into other ingredients.
Scoop out 1/4 cup portions of the mixture, tightly compress and form into 8 small, slightly rounded patties.
Place salmon cakes on a greased baking sheet.
Bake uncovered for 10 minutes and then remove from the oven. Mist or lightly brush the tops with olive oil and CAREFULLY, flip to the other side.
Continue baking for 10 minutes more or until the salmon cakes are golden brown on top.
Allow cakes to rest for a minute or two before removing to serving plate.
Mix ingredients together in a small bowl. Drizzle over salmon cakes or serve on the side.

Nutrition Facts : Calories 331 kcal, Carbohydrate 8 g, Protein 31 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 148 mg, Sodium 673 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BAKED SALMON PATTIES OR MUFFINS

Baked Salmon Patties or Muffins image

Lower fat version of salmon patties that we like. The muffin tin method is one I saw in a Taste of Home recipe.

Provided by Red_Apple_Guy

Categories < 30 Mins

Time 30m

Yield 7 muffins/patties, 3 serving(s)

Number Of Ingredients 13

Ingredients

1 (14 3/4 ounce) can red salmon
1/4 cup cornmeal (1 oz)
1/4 cup flour (1 oz)
2 eggs
1/2 medium onion, finely diced
1/4 cup panko breadcrumbs (as needed for consistency)
3 tablespoons fat-free mayonnaise
1/2 lemon (Juice of )
1/2 teaspoon Old Bay Seasoning (or salt and pepper to taste)
1/3 cup mayonnaise
1 teaspoon brown mustard
1 teaspoon ketchup
1/8 teaspoon Worcestershire sauce

Steps:

Drain salmon and remove skin and bones.
Mix all salmon pattie ingredients except for panko crumbs and add those to get a moldable texture.
Spray a nonstick muffin pan with vegetable spray - about 7 out of 12 muffin cups.
Add mixture to fill each cup, just short of full and top with panko crumbs.
Spray tops with vegetable spray and bake in a 375F oven for about 20 minutes or until 160F internally.
Meanwhile, mix the sauce ingredients until smooth and chill.

SEARED SALMON CAKES WITH DILL

Seared Salmon Cakes with Dill image

This is a recipe I have modified to my taste that I got from a Native American Cookbook. The cakes can be made in either a muffin tin or you can fry them in a little olive oil or oil of your choice. And you can use your favorite seasoning if you don't like dill. You can also use the milk of your choice. You may also use whole eggs if you prefer. It's also a great way to use leftover fresh salmon.

Provided by Riverside Len

Categories Native American

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (14 3/4 ounce) can salmon, Red Salmon is best but Pink Salmon is fine
1/4 cup cornmeal
1/2 cup 1% low-fat milk
1 teaspoon dried dill
2 egg whites

Steps:

Drain water from the Salmon and put Salmon in a medium bowl.
Add dill and stir to break up the Salmon.
Add milk, cornmeal and egg whites.
Stir to blend everything in well.
If baking,.
Grease 6 standard muffin tins, no stick cooking spray works well.
Divide mixture into the 6 tins.
Put in 350 f oven for 30 minutes.
If frying,.
form into 5 or 6 patties, not too thin.
place in pre-heated skillet in which you have put 2 or 3 tablespoons cooking oil.
Fry for about 4 minutes, turn and fry 4 more minutes.

Nutrition Facts : Calories 113.9, Fat 2.8, SaturatedFat 0.5, Cholesterol 37.2, Sodium 76, Carbohydrate 5.1, Fiber 0.4, Sugar 1.2, Protein 16.2

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