Gourmet Salmon Cakes Recipes

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:

• 1. Carefully flake the salmon into a bowl, discarding any small bones, cartilage, and skin. Add the onion, celery, corn, salt, and pepper. Fold together with a rubber spatula. Set aside.
• 2. In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce. Fold these ingredients into the salmon mixture.
• 3. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place the remaining cup of cracker crumbs on a dinner plate.
• 4. Form the salmon mixture into eight 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for 1 hour.
• 5. Melt the butter with the oil in a 10-inch nonstick skillet over medium heat. Cook the salmon cakes, four at a time, for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet if necessary. Remove to paper towels to drain.
• 6. To serve, spoon 2 tablespoons of the Light Lemon Yogurt Sauce onto the center of 8 medium-sized plates. Place a salmon cake atop the sauce in the center of each plate. Serve immediately.

Steps:

• Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside.
• Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tablespoon mayonnaise. Using on/off turns, blend until salmon is coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil.
• Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve lemon mayonnaise alongside.

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.

Steps:

• Drain canned salmon and carefully remove all bones, skin and dark brown material. Take your time in doing this -- all remaining salmon should be light pink when you're finished.
• In a large mixing bowl, combine salmon, mayonnaise (not Miracle Whip), beaten eggs, pimientos, parsley, lemon juice, basil, vinegar, salt, mustard, and Mrs. Dash seasoning, (but NOT the Old Bay). Mix carefully with a spatula -- the mix will be runny at this point.
• Crush the oyster crackers by hand and add them to the mix which should make the blend stiff enough to make up the salmon cakes -- you do not want a "dry" mix.
• In a large skillet, heat the Crisco over high heat until a few drops of water in the oil crackles and pops. If you cut down on the amount of shortening, the sides of the salmon cakes will not brown up properly and you'll experience a temperature drop in the oil which can result in a greasy end product!
• Make up the salmon cakes so that they look like "fat" burgers, (gently make them up, taking care to not "squeeze" them together -- they will flatten out on the tops and bottoms by themselves as they fry), laying them on a large plate, (I get 7 thick ones, about 3" across), and then sprinkle on the Old Bay seasoning.
• When the cooking oil is hot enough, (they should start frying immediately -- if not, the oil is too cold!), lay in the salmon cakes. Don't crowd them or you'll drive down the oil temperature -- I always make two batches with 3-4 patties in each.
• When one side has reached a deep golden brown, (about 4 minutes), carefully turn the cakes and allow the second side to brown. As soon as they are browned equally on both sides, remove them to a plate with a couple of paper towels on it to soak up excess oil. Do not overcook them -- when they're brown, they come out! Serve while still hot.
• NOTE: Do not mash these salmon cakes with a spatula as they fry because they will be very dry-tasting if you do.

Steps:

• Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In a medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined.
• Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving.
• Garnish cakes with lime wedges and serve with dipping sauce.

Steps:

• Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, pepper 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, and bread crumbs with cajun spice in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-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, if desired, about 30 seconds, and then serve immediately with home-made tartar sauce.