Pan Fried Smoked Salmon Cakes With Fresh Cut Herbs Lemon Aioli Recipes

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

Steps:

• In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
• Season with salt and lemon pepper or black pepper to taste.
• Shape into 7 or 8 salmon cakes.
• Melt the butter with the oil in a heavy skillet.
• Brown salmon cakes on both sides (about 5 minutes per side).
• Place on a dish or a serving platter lined with mixed greens.
• To make the lemon aioli: mix all ingredients together.
• Serve on or with the salmon cakes.
• Delicious!

Steps:

• Break pretzels into pieces; pulse in a food processor until finely ground. (You should have 1/2 cup.)
• In a medium bowl, combine mayonnaise, egg, dill, scallions, and lemon zest. Fold in ground pretzels and salmon until just combined. Cover and refrigerate until firm, about 30 minutes. Using a 1/4 cup measure, form mixture into 8 cakes, each about 1/2 inch thick.
• Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook 4 cakes, flipping once, until golden brown and crisp, about 3 minutes a side. Repeat with remaining oil and cakes. Sprinkle with dill and serve, with lemon wedges.

Steps:

• Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

Steps:

• 1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). 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, 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.
• 2. 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 spread bread crumbs 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.
• 3. 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 one of the sauces that follow, if you like.

Steps:

• Stir egg, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper together in a large bowl. Add red bell pepper, onion, and parsley; mix well. Gently stir in salmon and 1/2 cup crushed crackers.
• Form the mixture into 8 cakes; lightly coat each side with additional 1/4 cup crushed crackers.
• Heat olive oil and butter over medium heat in a 12-inch skillet. Fry salmon cakes until golden brown, about 4 minutes per side. Transfer cakes to a plate lined with a paper towel to drain. Serve immediately.

Steps:

• Pan-Fried Smoked Salmon Cakes: Chop the smoked salmon into 1/4-inch chunks and place in a large mixing bowl. Add in the breadcrumbs, mayonnaise, shallot, garlic, parsley, dill, sea salt, pepper, and lemon juice. Gently mix until well incorporated. Chill in refrigerator for 30 minutes. Divide mixture into fourths and form into 1-inch thick patties. Place the flour and panko crumbs into separate pie pans. Dip the salmon patties in the flour to cover, shake off excess. Dip each patty into the egg to coat, transfer to the panko crumbs and evenly coat all sides. Heat the canola oil in a large non-stick skillet set over medium-high heat for about 4 minutes or until oil is very hot, but not smoking. Add the salmon patties and cook for about 3 to 4 minutes per side or until medium golden brown. Serve immediately with the Fresh Cut Herb & Lemon Aioli. Fresh Cut Herbs & Lemon Aioli: Add all the ingredients into a small glass mixing bowl and stir to mix well. Keep chilled until ready to serve.