Any one have a good recipe for Salmon cakes?

Answer 1

Crispy Salmon Cakes with Lemon-Caper Mayonnaise:

Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise -- used here instead of commercial tartar sauce -- is also great with other fish.

Flavored Mayonnaise:
6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper

Salmon Cakes:
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20 crackers), divided
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 (7.5-ounce) cans salmon, drained, flaked, and bone pieces removed
1 large egg, lightly beaten

To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.

To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.

Yield: 4 servings (serving size: 1 cake and 1 1/2 tablespoons mayonnaise)

Answer 2

SALMON CAKES
1/2 c cornmeal
1 can salmon
1/4c.bellpepper
1/4 c. chopped onions
1 egg, slightly beaten
2 tbsp. lemon juice
pinch of salt and pepper

Combine all ingredients. Shape into cakes. Bake in 400 degree oven 5 minutes on each side or heat in frying pan on top of stove. A little cooking oil will be needed if cakes are fried.

Answer 3

Ingredients:
1/4 cup finely chopped red pepper
1/4 cup finely chopped green onion
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon seasoned salt
Cayenne (red) pepper to taste
1 beaten egg
12 ounces canned skinless, boneless pink salmon
1 cup dry bread crumbs, divided
3 tablespoons butter


In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference.

Stir in egg, salmon and 4 tablespoons bread crumbs. Refrigerate for 45 minutes to firm the ingredients.

Form mixture into 6 to 8 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.

Answer 4

Salmon Cakes
1 to 2 pkgs. boneless, drained salmon
1 egg
1/2 cup diced onion
seasoning salt and pepper to taste
a dash of Tabasco sauce
flour to hold mixture together

Mix all ingredients together and shape into patties.
Get oil hot in skillet and place patties in oil. Brown. Do not turn until golden brown. Flip and brown on other side. Drain on paper towels.

Answer 5

Salmon-Potato Cakes with Roasted Tomato Mayonnaise

2 pounds skinless salmon fillet
Salt and pepper
1 teaspoon cayenne pepper
1/2 cup dry white wine
1 onion, finely chopped
2 teaspoons minced garlic
1 1/2 cups chilled mashed potatoes
1/4 cup chopped fresh herbs (parsley, basil, and tarragon)
Bread crumbs
Vegetable oil
Butter
Roasted Tomato Mayonnaise
1 1/2 cups homemade or prepared mayonnaise
8 oven roasted plum tomatoes
3 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon paprika
Salt and pepper
Season fillets with salt, pepper and cayenne.
In a baking dish, place seasoned fish with wine, onions and garlic and bake in a preheated 350 degree oven for about 7 minutes or until fish is cooked through.
When fish is completely cooled, flake. Mix the flaked salmon with potatoes and herbs. Roll 6-ounce cakes in bread crumbs. In a saute pan, heat 1 tablespoon oil and 1 tablespoon butter. When hot, saute cakes so that the bread crumbs toast. Cook on both sides and place on sheet tray.
After all salmon-potato cakes are toasted, place sheet tray in oven for 10 minutes to heat cakes through.
In a blender or food processor combine, mayonnaise, tomatoes, ketchup, Dijon mustard, paprika; season, to taste, with salt and pepper.

Answer 6

http://search.allrecipes.com/recipe/quick.aspx?q1=salmon+patties&lnkid=65

Answer 7

Dilled Salmon Cakes
Yield: 1 Servings

Ingredients

------------------------------------SAUCE-----------------------------------
1/2 c plain nonfat yogurt
1/3 c seeded; chopped tomato
1/3 c seeded; chopped cucumber
1 tb finely chopped onion
1 tb finely chopped fresh dill or
- 1 teas; poon
1 dried dill weed

Instructions

--------------------------------SALMON CAKES--------------------------------
1 cn (14-3/4 oz) pink salmon;
-drained, skin and bones r
3/4 c quaker" oats (quick or old
-fashione; d, uncooked)
1/3 c skim milk
2 egg whites; lightly beaten
2 tb finely chopped onion
1 tb finely chopped fresh dill or
- 1 teas; poon dried dill we
1/4 ts salt; (optional)

1.Combine all ingredients for sauce in small bowl; mix well. Cover and
chill while making salmon cakes.

2.Combine all ingredients for salmon cakes in medium bowl; mix well. Let
stand 5 minutes. Shape into 5 oval patties about 1 inch thick.

3.Lightly spray non-stick skillet with non-stick cooking spray. Cook salmon
cakes over medium heat 3 to 4 minutes on each side or until golden brown
and heated through. Serve with sauce.



Ginger Salmon Cakes
Yield: 4 Servings

Ingredients

1 lemon
2 1/2 ts grated fresh ginger
1 salt and pepper
5 tb oil
6 c watercress leaves
1 egg
15 1/2 oz canned salmon
1 scallion; chopped
2 tb chopped fresh parsley
1 1/2 c dry bread crumbs (+3
-tablespoons)

Instructions

Squeeze 1 1/2 Tbs juice from lemon into small jar. Add 1/2 tsp ginger, 3/4
tsp salt, 1/4 tsp pepper. Shake until salt dissolves. Add 3 Tbs oil, shake
to combine. Remove tough stems from watercress; divide leaves among 4
plates.

In large bowl, beat egg. Drain salmon, add to egg with remaining ginger,
scallion, parsley, 1/2 cup bread crumbs, 1/2 tsp salt and 1/4 tsp pepper.
Mix well and shape into 8 patties. In large non-stick frying pan, heat
remaining oil over medium heat. Coat patties with remaining crumbs and cook
until golden brown on both sides, 3 to 5 minutes.



Salmon And Scallop Cakes
Yield: 6 Servings

Ingredients

8 oz salt-free saltine cracker
-crumbs
2 oz whole wheat cracker crumbs
3 egg substitutes
3 cloves garlic
1 tb fresh ginger; chopped
1/4 c fresh cilantro leaves;
-chopped
1 ds tabasco sauce
1 salt and white pepper to
-taste
8 oz salmon; chopped into 1/2
-cubes
8 oz sea scallops; chopped into
-1/2 cubes
1/2 green bell pepper; finely
-diced
1/2 red bell pepper; finely
-diced
1/2 yellow bell pepper; finely
-diced
1 tb extra virgin olive oil
2 c papaya; mango and pineapple
1 relish (recipe follows)

Instructions

Preheat oven to 350 degrees.

Using a food processor, make crumbs with the whole wheat and saltine
crackers but KEEP THEM IN SEPARATE BOWLS. In a food processor, combine the
egg substitutes, garlic, ginger, cilantro, Tabasco (or chili peppers) and
salt & white pepper to taste. Mix until all ingredients are liquid. In a
large glass or stainless steel bowl, combine the scallops and salmon plus
the egg mixture and bell peppers. Mix well until the seafood is coated with
egg. Mix in the whole wheat crackers.

Divide into six bowls. Form a cake that is approximately 3" diameter by 1"
thick. Roll into the saltine cracker crumbs until totally coated. In a
non-stick saute pan, heat 1 teaspoon extra-virgin olive oil. Saute the
cakes until golden brown on one side. Turn them over and bake in a 350
degree oven for 10 minutes.