CHEF JOHN'S SALMON CAKES
I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
- Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
- Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
- Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 14.6 g, Cholesterol 174.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 3.4 g, Sodium 1019.9 mg, Sugar 0.4 g
SALMON CAKES
Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 9 cakes
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
- Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
- Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel-lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
- Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
- Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
- Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.
Nutrition Facts : ServingSize 1 salmon cake, Calories 280, Fat 22 g, Carbohydrate 6 g, Protein 14 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 222 mg, Cholesterol 37 mg
CLASSIC SALMON PATTIES RECIPE
Steps:
- Cut the salmon into large chunks and place it in a food processor. See chef notes about alternate way to prepare.
- Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
- Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisk eggs, crushed crackers, salt, pepper, and tabasco sauce.
- Mix well using your hands or a spatula and form 12 like-sized salmon patties, which are about 3-4 ounces a piece.
- Add the oil to a large frying pan over medium-low heat and heat to 350°. You will know it's done when you sprinkle in a little flour, and it fries but does not burn.
- Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
- Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
- Serve the salmon patties on a bed of greens and alongside my lemon-dill sauce.
Nutrition Facts : Calories 158 kcal, Carbohydrate 2 g, Protein 13 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 44 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
SALMON PATTIES I
These salmon patties are delicious for lunch or dinner.
Provided by Sue
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
- Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 9 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 522.8 mg, Sugar 1.1 g
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