Corny Salmon Cakes Recipes

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.

Steps:

• Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
• Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
• Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
• Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

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.

Steps:

• In a small bowl whisk together cornmeal, flour, baking soda, and salt. In a bowl whisk together egg, buttermilk, and cream cheese. Chop half of corn coarse and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon, and cornmeal mixture until just combined.
• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in batches, drop batter by 1/4-cup measures into skillet. Spread batter slightly to form 3 1/2- to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve corncakes with sour cream, chopped red onion, and lemon slices.

Steps:

• Heat olive oil in a small skillet. Add leeks and cook until softened, about 5 minutes. Stir in mushrooms and cook until soft, about 5 minutes. Place in a bowl and let cool. Stir in salmon, eggs, chives, salt, pepper and 1/4 cup of the cornmeal.
• Form the mixture into 12 cakes, each about 1/2 inch thick. Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Coat salmon cakes lightly on both sides with the remaining cornmeal. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 2 minutes per side.

Steps:

• Remove skin and bones from salmon; flake and set aside.
• Combine eggs and next 5 ingredients in a bowl; beat at medium speed in electric mixer until foamy.
• Stir in salmon and corn.
• Spoon 1/4 cup salmon mixture for each cake onto a hot, lightly greased griddle or skillet.
• Cook 3 minutes on each side, or until golden.
• Set cakes aside, and keep warm.
• Combine sour cream, cheese, and pimiento in small sauce pan; cook over low heat, stirring constantly, until thoroughly heated.
• Spoon sauce over cakes and serve.

Steps:

• Soften the onion in the butter. Add the corn and saute for one minute. Combine with the salmon and potatoes in a large mixing bowl. Add the parsley, mustard, chili and eggs and season with salt and freshly ground pepper.
• Shape the salmon mixture into small patties about three inches across and roll them in bread crumbs. Place them on a rack to dry for about 15 minutes.
• Heat the oil in a frying pan. Cook the patties three or four at a time, so that they do not crowd the pan, until they are lightly browned on both sides. Drain them on paper towels and keep them warm in a low oven until you are ready to eat. Serve with the lemon quarters.

Steps:

• Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. In a bowl, combine salmon, beans, bell pepper, scallions, egg, egg whites, mustard, paprika, salt, pepper, Tabasco (if using), and 1/2 cup bread crumbs. Using hands, combine well.
• Pour remaining 1/2 cup bread crumbs into a shallow bowl. Form salmon mixture into 12 2 1/2-inch patties. Coat patties in bread crumbs; place on prepared baking sheet. Cook until golden brown and crisp, flipping cakes over halfway, about 30 minutes. Serve warm over greens.

Steps:

• Stir eggs, mayonnaise, mustard, Worcestershire sauce, salt, and white pepper together in a large bowl until there are no lumps left. Mix in bell pepper, parsley, and onion. Add salmon; toss gently to preserve some chunks. Add crushed saltines, barely tossing to mix the ingredients.
• Use a 1/2 cup measuring cup to divide mixture into 12 cakes. Gently press remaining saltine crumbs onto the top and bottom of each cake. Place on a parchment-lined plate, adding parchment in between the layers. Refrigerate for 10 minutes.
• Heat 2 tablespoons olive oil and 1/2 of the butter in a 12-inch skillet over medium heat. Gently place 1/2 of the patties into the heated oil and pan-fry for 4 minutes. Carefully turn and pan-fry an additional 4 minutes. Check for brownness, as you do not want your patties to burn.
• Wipe out the skillet, add remaining oil and butter, and pan-fry the remaining patties in the same manner. Garnish salmon cakes with fresh parsley and lemon slices.