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
SEARED SALMON CAKES
Another recipe from my mother's collection. Good for children who don't really like fish. Goes well with rice.
Provided by Bunsby
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mash salmon, bones and all, in a bowl with a fork.
- Add onion, egg, salt, pepper and dill (if used).
- Blend well.
- Crush soda crackers and add to the salmon, mixing well.
- Add just enough crumbs to make a mixture that will hold its shape.
- Make patties and dip each in flour or more cracker crumbs to coat both sides.
- Heat oil in a heavy skillet.
- Add patties and fry slowly until golden on both sides.
- Drain excess oil on paper towel and serve.
Nutrition Facts : Calories 113.7, Fat 4.1, SaturatedFat 1, Cholesterol 71.8, Sodium 271.3, Carbohydrate 4.8, Fiber 0.2, Sugar 0.2, Protein 13.4
SEARED SALMON CAKES WITH DILL
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
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
SALMON CAKES WITH DILL
Provided by Marian Burros
Categories dinner, appetizer, main course
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat broiler or prepare grill on top of stove.
- Chop whole onion; wash and chop dill, and rinse capers. Mix ingredients together with horseradish and egg whites in a bowl large enough to hold all the ingredients.
- Grill or broil salmon following the Canadian rule: measure fish at thickest point and cook 8 minutes to the inch. When salmon is cooked, flake and stir into bowl, and mix well. Shape into 4 patties.
- Grill patties on top of stove, or preheat a nonstick skillet and saute them until brown on both sides, about 4 or 5 minutes total.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 3 grams
SALMON CAKES WITH DILL SAUCE
Make and share this Salmon Cakes With Dill Sauce recipe from Food.com.
Provided by Aunt Willie
Categories < 30 Mins
Time 20m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Flake salmon so no large lumps remain.
- Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well.
- Form into four cakes. Coat with additional breadcrumbs.
- Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil.
- Fry cakes in skillet until golden on both sides -- about 5 minutes per side.
- Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly.
- Slowly add the milk/salmon juice, stirring all the while.
- Simmer 3 minutes, adding dill during last minute of cooking.
- Serve over fish cakes.
PAN-SEARED SALMON WITH DILL SAUCE
This is one of my husband's favorite recipes. Salmon is a go-to for busy nights because it cooks so quickly and goes with so many different flavors. The creamy dill sauce with cucumber tastes light and fresh. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.
Nutrition Facts : Calories 366 calories, Fat 25g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic exchanges
More about "seared salmon cakes with dill recipes"
EASY LEMON DILL SALMON CAKES - ONCE UPON A PUMPKIN
From onceuponapumpkinrd.com
Cuisine AmericanCategory Easy Meals
- In a small skillet over medium-low heat toast the panko breadcrumbs until lightly toasted. Being careful not to burn them.
- In a medium bowl combine the salmon, egg, toasted breadcrumbs, hummus, dijon mustard, turmeric, garlic power, lemon juice and zest, fresh dill and parsley and salt and pepper.
- Heat a saute pan over medium heat with cooking spray. Pack a ¼ cup with the salmon mixture and portion it out directly onto the pan. Use a fish spatula to slightly press the salmon cake down and later to flip.
WORLD'S BEST SALMON CAKES (SALMON PATTIES) - JZ EATS
From jz-eats.com
Ratings 15Calories 127 per servingCategory Main Course
- Preheat the oven to 400 F. Brush olive oil over the salmon and season with salt and pepper. Bake the salmon for 10-12 minutes or until the internal temperature reaches 135 F. (It should be ever so slightly undercooked) When the salmon is finished, remove it from the oven and allow it to cool. Remove the skin by sliding a spatula between the flesh and the skin. Place the salmon in a large mixing bowl and shred with two forks.
SALMON CAKES WITH LEMON, DILL, AND HOMEMADE DIJON …
From bonappetit.com
3.3/5 (6)Estimated Reading Time 2 minsServings 12
THE BEST SALMON CAKES RECIPE WITH WILD-CAUGHT …
From drkarenslee.com
36 BEST SALMON RECIPES - MSN
From msn.com
PAN SEARED SALMON WITH DILL BUTTER - TASTES LOVELY
From tasteslovely.com
ROASTED SALMON WITH DILL AND CUCUMBER SALAD RECIPE
From cooking.nytimes.com
SRIRACHA SEARED SALMON CAKES - EASY RECIPE, BAKED …
From toriavey.com
CRISPY SALMON CAKES WITH CREAMY CUCUMBER SALAD
From eatingwell.com
SALMON CAKES WITH DILL AND GARLIC RECIPE | EPICURIOUS
From epicurious.com
THE BEST SALMON CAKES WITH CAPER DILL AïOLI - MY …
From myeverydaytable.com
SALMON PATTIES RECIPE - NYT COOKING
From cooking.nytimes.com
SALMON CAKES WITH CREAMY DILL SAUCE RECIPE
From sidechef.com
PAN SEARED SALMON CAKES WITH CREAMY YOGURT SAUCE
From wellseasonedstudio.com
EASY SALMON CAKES - EATINGWELL
From eatingwell.com
BEST SKILLET FRIED SALMON PATTIES (EASY RECIPE)
From dizzybusyandhungry.com
SALMON CAKES WITH DILL HOLLANDAISE RECIPE - HOME CHEF
From homechef.com
EASY BAKED SALMON WITH DILL SAUCE | YELLOWBLISSROAD.COM
From yellowblissroad.com
HEALTHY SALMON CAKES WITH LEMON DILL SAUCE - CALM …
From calmeats.com
CAULIFLOWER CHEESE RECIPE - NYT COOKING
From cooking.nytimes.com
SEARED SALMON CAKES WITH LEMON AND DILL CREAM
From bluehousesalmon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love