Irish Salmon Cakes Recipes

Steps:

• Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
• Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
• Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
• Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

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:

• Put the potatoes in a large saucepan, cover with salted, cold water and bring up to a boil.
• Cook until tender, 12-15 minutes.
• Meanwhile, put the salmon in a large, shallow skillet, season lightly with salt and pepper, and cover halfway with water or white wine.
• Bring to a boil and reduce to a simmer to poach.
• Cover with a lid.
• Turn one time when halfway through cooking, and cook until opaque in the center.
• Remove from the pan and set aside until cool enough to handle.
• Remove skin (if it is on) and any bones.
• Flake the fish into medium-size chunks.
• When the potatoes are cooked, drain and return to the pan.
• Mash with milk while still hot to a fluffy, even consistency.
• Add tarragon and parsley.
• Fold in the salmon.
• Season to taste.
• Once cooled, add the egg and mix again. Chill for at least 10 minutes before forming the patties.
• Shape the mixture into 8 to 10 evenly sized cakes.
• Lightly dredge in flour, pass through the egg wash and then dredge in the breadcrumbs.
• Heat the oil over medium high heat in a large, nonstick skillet.
• Add the patties, being careful not to crowd them, and cook in batches.
• Turn when cooked to a golden brown.
• Count on about 3 to 4 minutes per side. Drain on paper towels and serve immediately, garnish with lemon slices, parsley and a dollop of sour cream or creme fraiche.

Steps:

• Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
• Preheat oven to 450°F.
• Remove salmon from marinade and place on a rack over a roasting pan.
• Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.

Steps:

• In small pan, cook bacon until lightly browned but not crisp, approx 3 minute
• Coarsely grate potatoes into large bowl.
• Add the bacon, cheese, oats, salmon, horseradish, and salt & pepper.
• Add egg and stir to bind together.
• Form into 8 small potato cakes and dust with flour.
• The recipe does not call for them to be pan fried, however my sister did.
• About 5-10 min each side, then served with sauce.

Steps:

• Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
• Preheat oven to 450°F (230°C).
• Remove salmon from marinade and place on a rack over a roasting pan.
• Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
• Place on 4 plates and serve.

Steps:

• In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
• In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
• Shape mixture into 4 patties, about 3/4 inch thick.
• Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
• Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
• 3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.

Steps:

• In a small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
• Taste and adjust seasonings to personal preference.
• Stir in egg, well-drained salmon and 4 T of the bread crumbs.
• Divide and form mixture into 6 to 8 balls.
• Roll salmon balls in remaining bread crumbs; flatten into cakes (about 1/2 inch thick).
• Fry salmon cakes in melted butter in skillet over medium heat for 3 to 4 minutes per side.