SALMON CAKES
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
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
SALMON CAKES WITH LEMON HERB SAUCE
These salmon cakes are super easy to make and quite savory. I just looked on the back of the Chicken of the Sea Pink Salmon package and saw the recipe. I had all the other ingredients around the house...a real plus. I replaced the horseradish with spicy brown mustard because that's what I had. The cakes are extremely flavorful alone--the sauce just adds to it. Enjoy.
Provided by yetunde_zannou
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
- Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
- Divide and form mixture into 8 balls.
- Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
- In buttered skillet, over medium heat, fry cakes until golden brown.
- Serve immediately with Lemon-Herb Sauce.
- LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
SALMON CAKES WITH LEMON-HERB SAUCE
This is a recipe from the back of the Chicken of the Sea Salmon package. I wanted to know the nutritional info, so I'm entering it online! We just ate these tonight, and they were quite yummy.
Provided by lucentrip
Categories Very Low Carbs
Time 37m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper.
- Stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended.
- Divide and form mixture into 12 balls.
- Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2" thick.
- In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). Serve immediately with Lemon-Herb sauce.
- LEMON-HERB SAUCE: In a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme OR 1 teaspoons dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
SALMON CAKES WITH LEMON-HERB MAYONNAISE
Provided by Bev Michaels
Categories Appetizer Sauté Mayonnaise Lemon Salmon Thyme Bon Appétit Georgia Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 13
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.
SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 salmon cakes
Number Of Ingredients 20
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.
SALMON CAKES WITH LEMON-HERB SAUCE
This recipe originally called for bread crumbs but I changed those to cornmeal so my family would like it better. Now they love it!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the mayonnaise, horseradish, lemon juice, thyme, salt and lemon-pepper. Cover and refrigerate. For salmon cakes, in a bowl, combine the salmon, mayonnaise, green onion, red pepper, bread crumbs, lemon juice, seasoned salt and cayenne. Shape into four balls; roll in cornmeal. Flatten balls into 3-in. patties., In a skillet, cook patties for 4 minutes on each side or until golden brown and heated through. Serve with lemon-pepper sauce mixture.
Nutrition Facts :
GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE
Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
- Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
- In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
- When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.
Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g
SALMON WITH LEMON-HERB MARINADE
Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
- Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
- Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 29 grams, Carbohydrate 6 grams, Fat 44 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 9 grams, Sodium 627 milligrams, Sugar 3 grams
SALMON CAKES WITH LEMON HERB SAUCE
The addition of the cheese helps to bind the patties together. Recipe from Cook's Illustrated. Simple to make . . . total time includes chilling time for patties.
Provided by Galley Wench
Categories < 60 Mins
Time 1h
Yield 8 Patties
Number Of Ingredients 20
Steps:
- Lemon Herb Sauce:.
- Mix all ingredients in small bowl; season to taste with ground black pepper.
- Cover with plastic wrap and chill until flavors blend, at least 30 minutes.
- Salmon Patties:.
- Locate and remove any pin bones from salmon flesh,.
- Using sharp knife, cut flesh off skin, then discard skin.
- Chop salmon into 1/4- to 1/3-inch pieces and mix with chopped bread, cheese, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl.
- Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties.
- Place patties in freezer until surface moisture has evaporated, about 15 minutes.
- Meanwhile, spread flour in pie plate or shallow baking dish.
- Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish.
- Spread bread crumbs in a third dish.
- Dip chilled salmon patties in flour to cover; shake off excess.
- Transfer to beaten egg; turn to coat; let excess drip off.
- Transfer to bread crumbs; shake pan to coat patties completely.
- Return breaded patties to baking sheet.
- Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes.
- Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer.
- Transfer cakes to plate lined with paper towels to absorb excess oil on surface, and then serve immediately, with Lemon Herb Dipping Sauce.
Nutrition Facts : Calories 388.3, Fat 25.4, SaturatedFat 3.9, Cholesterol 95.7, Sodium 602.6, Carbohydrate 20.9, Fiber 1, Sugar 2.5, Protein 19
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