Best 6 Moroccan Salmon Cakes With Garlic Mayonnaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with a culinary journey to Morocco, where flavors dance in harmony. Discover the delectable Moroccan Salmon Cakes with Garlic Mayonnaise, a symphony of textures and tastes that will leave you craving for more. These golden-brown patties, crafted with succulent salmon, aromatic spices, and fresh herbs, capture the essence of Moroccan cuisine. Served alongside a creamy, tangy garlic mayonnaise, they are perfect for a delightful meal or as an impressive appetizer. Dive into the culinary adventure and explore the depths of Moroccan flavors with this exquisite dish.

Alongside the Moroccan Salmon Cakes, embark on a culinary voyage with the accompanying recipes that paint a vibrant picture of Moroccan cuisine. Learn to make the flavorful Spiced Tomato Sauce, a versatile sauce that adds a vibrant touch to any dish. Experience the zesty, herbaceous charm of Chermoula Sauce, a marinade and sauce that elevates grilled meats and vegetables to new heights. Discover the secrets of making fluffy and aromatic Moroccan Pancakes, a delightful breakfast or brunch option. And finally, indulge in the creamy, refreshing Avocado and Cucumber Salad, a perfect complement to grilled dishes or as a light and healthy side. With these recipes, you'll be able to recreate the vibrant flavors of Morocco in your own kitchen.

Let's cook with our recipes!

BAKED MOROCCAN SALMON PATTIES WITH GARLIC AIOLI



Baked Moroccan Salmon Patties With Garlic Aioli image

This is one of my most requested recipes from friends and family and a great way to take the unhealthy fried salmon patty to an entire new playing field. You can serve them as a main course or even make mini sliders for a great party food.

Provided by LindseyKay

Categories     Moroccan

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup mayonnaise
1 garlic clove, crushed
1/8 teaspoon paprika
1/2 cup couscous
2/3 cup orange juice
1 lb salmon, cooked and flaked
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (8 ounce) can pineapple tidbits, drained and squeezed dry
2 egg yolks, beaten
2 garlic cloves, crushed
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
breadcrumbs, for coating patties

Steps:

  • Aioli: In a food processor or blender combine mayonnaise, garlic, and paprika. Set aside.
  • Preheat oven to 350.
  • Salmon Cakes:.
  • Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
  • Combine the cooked couscous,salmon, drained spinach, drained pineapple, egg yolks, garlic, cumin, black pepper, and salt. If mixture is too wet, let sit for 20 minutes to absorb liquid.
  • Form into patties and roll in breadcrumbs.
  • Place cakes on cookie sheet lightly srpayed with pam or olive oil.
  • Bake for 30 minutes, flipping onece mid-way through cooking.
  • Serve with garlic mayonnaise.

Nutrition Facts : Calories 284.1, Fat 11.2, SaturatedFat 2, Cholesterol 107.3, Sodium 424.1, Carbohydrate 26.5, Fiber 2.9, Sugar 7.6, Protein 20.3

MOROCCAN GRILLED SALMON



Moroccan Grilled Salmon image

Provided by Food Network Kitchen

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 9

1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Steps:

  • Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
  • Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

SALMON CAKES



Salmon Cakes image

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

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

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.

MOROCCAN SALMON CAKES WITH GARLIC SAUCE



Moroccan Salmon Cakes With Garlic Sauce image

This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.

Provided by CaliforniaJan

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup mayonnaise
1 garlic clove, crushed
1/8 teaspoon paprika
1/2 cup couscous
2/3 cup orange juice
1 (14 3/4 ounce) can red salmon, drained
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
2 egg yolks, beaten
2 garlic cloves, crushed
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons olive oil

Steps:

  • To make the sauce, in a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
  • Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
  • In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
  • In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise sauce.

Nutrition Facts : Calories 504.2, Fat 28.6, SaturatedFat 4.5, Cholesterol 146.1, Sodium 677.2, Carbohydrate 32.5, Fiber 3.4, Sugar 5.9, Protein 29.7

MOROCCAN SALMON



Moroccan Salmon image

If you're trying to add more fish to your diet, here's a deliciously simple recipe for baked salmon. Here, salmon is topped with sauteed onion, tomatoes, golden raisins and spices transforming an ordinary weeknight meal into a culinary adventure.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 cups sliced onions, separated into rings
1 tablespoon canola oil
4 garlic cloves, minced
2 cups sliced plum tomatoes
1/4 cup golden raisins
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
4 salmon fillets (4 ounces each)
Hot cooked couscous, optional

Steps:

  • In a large nonstick skillet, saute onions in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Add the tomatoes, raisins and seasonings; cook and stir for 5 minutes., Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Top with onion mixture. , Cover and bake at 375° for 25-30 minutes or until fish flakes easily with a fork. Serve with couscous if desired.

Nutrition Facts : Calories 311 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 24g protein.

MOROCCAN SALMON CAKES WITH GARLIC MAYONNAISE



Moroccan Salmon Cakes with Garlic Mayonnaise image

This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.

Provided by Emily

Categories     Fish Cakes

Time 45m

Yield 4

Number Of Ingredients 13

½ cup mayonnaise
1 clove garlic, crushed
⅛ teaspoon paprika
½ cup couscous
⅔ cup orange juice
1 (14.75 ounce) can red salmon, drained
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 egg yolks, beaten
2 cloves garlic, crushed
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon salt
3 tablespoons olive oil

Steps:

  • In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
  • Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
  • In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
  • In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.

Nutrition Facts : Calories 620.2 calories, Carbohydrate 26.4 g, Cholesterol 178.4 mg, Fat 46.4 g, Fiber 3.4 g, Protein 28.8 g, SaturatedFat 8 g, Sodium 950.1 mg, Sugar 4.3 g

Tips:

  • For a crispy exterior and a tender interior, ensure the salmon cakes are golden brown on the outside before flipping them.
  • To prevent the cakes from falling apart, handle the salmon mixture gently and avoid over-mixing.
  • Feel free to adjust the spiciness of the cakes by adding more or less chili powder.
  • For a creamier garlic mayonnaise, use full-fat mayonnaise and finely minced garlic.
  • If you don't have panko breadcrumbs, you can substitute them with regular breadcrumbs or crushed crackers.

Conclusion:

Moroccan salmon cakes with garlic mayonnaise are a delightful fusion of flavors and textures that make for an unforgettable appetizer or main course. With their crispy exterior, tender interior, and flavorful dipping sauce, these salmon cakes are sure to impress your taste buds. Experiment with different herbs and spices to create your unique variation and enjoy this delicious dish with your loved ones.

Related Topics