THE BEST SALMON FISH CAKES
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
PAN-FRIED SALMON CAKES
Don't use thin pretzels in this recipe--they'll make the cakes too salty.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 8
Number Of Ingredients 8
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.
SALMON CAKES
For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 5 servings
Number Of Ingredients 17
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.
PAN-SEARED WILD PACIFIC KING SALMON WITH LEMON AND THYME POLENTA CAKE
Provided by Food Network
Categories main-dish
Time P2DT12h45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the polenta cake:
- Bring water and milk to a boil. Whisk in polenta, turn down heat to low and stir often with wooden spoon, cooking until polenta is soft, approximately 20 minutes. Look for polenta to firm up and start coming away from the sides of the saucepan. When desired texture is reached, remove saucepan from heat and fold in lemon zest, Parmesan, and thyme. On a cookie sheet evenly spread out polenta mixture to 3/4-inch thickness and place in refrigerator to cool. Remove polenta from the refrigerator and cut out cakes of about 4-inch circumference.** (See Cook's Note)
- For the salmon:
- Place small amount of oil in a large cast iron or heavy-bottomed pan on high heat. Sear both sides of salmon being careful not to cook beyond medium for best results.
- For the vegetables:
- Saute pattypan squash and zucchini in saute pan with shallots and extra-virgin olive oil. Do not overcook, leaving a nice crunch to the vegetable For the sauce: Make the sauce by browning butter over medium heat until light brown. Add shallots, thyme, sherry vinegar and reduce by a quarter. Add demi-glace and bring to a quick boil. Remove and finish with tomato concasse.
- To finish:
- Sear both sides of the polenta cakes over medium heat, allowing them to warm through, as well as, achieve a golden crust. Serve with vegetables and salmon pouring the sauce over the salmon.
SEARED SALMON PATTIES
The basis of this recipe comes from Chicken of the Sea. I changed a few things and it turned out quite good I must say. Not dry like I am used to having. My 2 year old absolutely loved it.
Provided by Jessica Sherrow
Categories High Protein
Time 25m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain and flake salmon in medium bowl.
- Combine all ingredients except olive oil.
- Shape into 6 patties. (It will be moist.).
- In a large skillet heat olive oil and cook over medium heat until both sides are brown and heated through.
Nutrition Facts : Calories 218.3, Fat 12.1, SaturatedFat 2.2, Cholesterol 96.2, Sodium 195.1, Carbohydrate 8.6, Fiber 0.5, Sugar 1.1, Protein 17.8
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
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
More about "seared salmon cakes recipes"
EASY SALMON CAKES - EATINGWELL
From eatingwell.com
Ratings 53Calories 350 per serving
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
- Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
- Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF
From onceuponachef.com
MINI CORN CAKES WITH SEARED SALMON RECIPE - FRANCIS …
From foodandwine.com
SALMON CAKES RECIPE (SALMON PATTIES)
From natashaskitchen.com
PAN SEARED SALMON CAKES | PATAGONIA PROVISIONS
From patagoniaprovisions.com
PAN SEARED SALMON CAKES RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
5/5 (3)Category Appetizer, Dinner, LunchCuisine AmericanTotal Time 35 mins
- Cook the salmon. Preheat an oven to 375 F. Place salmon fillet on a rimmed baking sheet with parchment paper. Pat the salmon lightly with a paper towel, then season with Kosher salt and black pepper. Dollop with 2 Tbsp butter, then bake until an internal temperature of 120 F is reached, about 12-15 minutes, based on thickness.
- Sauté the shallots. While the salmon is cooking, heat olive oil in a small skillet over medium heat. Add shallot and cook until translucent, about 2 minutes, stirring often. Set aside.
- Flake the salmon. Allow salmon to cool for about 5 minutes, then flake with a fork, discarding the skin. You can also use your hands to simply pull it apart into small pieces.
- Mix ingredients for salmon patties. In a large bowl, combine flaked salmon, sautéed shallots, and remaining salmon patty ingredients. Mix lightly until well incorporated, trying not to break the salmon pieces down too much.
SRIRACHA SEARED SALMON CAKES - EASY RECIPE, BAKED OR …
From toriavey.com
4.9/5 (16)Calories 152 per servingCategory Main Course
WHAT TO COOK THIS WEEK, MAY 9, 2023 — TODAY
From today.com
3 EASY SALMON RECIPES - SALMON PATTIES, BROILED & GLAZED, …
From flavcity.com
PAN SEARED SALMON RECIPE - WHOLESOME YUM
From wholesomeyum.com
CRISPY PAN SEARED SALMON RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
PAN SEARED SALMON – WELLPLATED.COM
From wellplated.com
15 EASY WHOLE30 SALMON RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
EASY PAN-FRIED SALMON RECIPE | TASTE OF HOME
From tasteofhome.com
14 EASY SALMON CAKE RECIPES - EATINGWELL
From eatingwell.com
WHY SALMON SMELLS FISHY (AND WHY YOU SHOULDN'T REHEAT …
From americastestkitchen.com
CANNED SALMON RECIPES: THE TASTIEST WAYS TO USE THIS …
From foodnetwork.ca
CRISPY SALMON CAKES WITH CREAMY CUCUMBER SALAD
From eatingwell.com
9 EASIEST WEEKNIGHT FISH AND SEAFOOD RECIPES - THE DAILY …
From thedailymeal.com
You'll also love