Best 9 Salmon Cakes With Creamy Garlic Sauce Recipes

EASY LOW CARB SALMON CAKES RECIPE WITH CREAMY GARLIC SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place salmon skin-side down on a baking sheet lined with parchment paper or using a silicone mat.
• Drizzle with olive oil and sprinkle with the seasonings from the first ingredient list.
• Bake at 400 degrees 12 to 15 minutes or until the internal temp reaches 145 degrees.
• After the patties have been cooked, shred the salmon and mix all the ingredients from the second ingredient list. Mix well.
• Create patty cakes using a 1/4 cup to measure out each patty so they are all the same.
• Add about 1/3 cup olive oil or avocado oil to a large frying over medium heat.
• Place the patties in the pan once the oil is hot.
• Cook about 3 minutes on each side or just long enough until the crust is golden brown.
• Place the salmon cakes on a plate lined with paper towels to absorb the excess oil.

SALMON CAKES WITH CREAMY SAUCE

Steps:

• To make sauce:.
• Combine ingredients in a small bowl and mix well. Set aside.
• To make salmon cakes:.
• Preheat oven to 450°F Coat a baking sheet with cooking spray.
• 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.
• Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add 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 skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
• Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
• Enjoy!

SALMON CAKES

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.

SALMON CAKES WITH GARLIC SAUCE

Steps:

• Set aside ingredients for sauce to be mixed separately.
• Mix together salmon, chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired.
• Chop bell pepper finely. Beat together egg, yogurt, hot sauce and mustard and blend with ingredients in the bowl.
• Combine all ingredients (except ailoi ingredients) and mix well. The mixture will appear loose, which is how it's supposed to be. Most recipes load up on bread crumbs as a binder, which makes the patties more firm, but also cheats you out of some of the beautiful salmon.
• Set out sheets of wax paper that are larger than the salmon cakes. Season bread crumbs with a little bit of salt and pepper and place in a shallow bowl. Dust a bit of the wax paper with the bread crumb mixture, then place 1/12 of the salmon mixture on top. Form into patties (I used a ring mold).
• NOTE: with a good teflon pan, you shouldn't need to use oil or cooking spray.
• Heat a pan to medium temperature. Pick up the wax paper along with the salmon patty, then flip over onto the pan, discarding wax paper sheet. Cook for about 3 minutes, then flip over and cook for 2-3 minutes, or until lightly brown.
• Mix sauce ingredients together thoroughly and top as desired.

SALMON PATTIES WITH DILL SAUCE

Steps:

• Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
• Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
• Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

SUPER EASY SALMON CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
• Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

BAKED SALMON CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

EASY SALMON CAKES

Steps:

• In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
• Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
• Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
• In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

SALMON CAKES WITH CREAMY GARLIC SAUCE

Steps:

• Combine the flaked salmon, bread crumbs, shallot, garlic clove, and herbs in a medium mixing bowl. Whisk together the mayonnaise, egg, and mustard in a small bowl, then pour on top of the salmon. Stir until everything is evenly mixed
• Divide and shape the salmon into six medium or eight small patties. Place them on a plate, spaced a little apart. At this point, the patties will feel very loose and wet; transfer the patties to the refrigerator and chill for at least 15 minutes (or cover and refrigerate for up to a day). This helps firm up the fish cakes and makes them easier to fry.
• While the salmon cakes chill, whisk together he mayonnaise, garlic and lemon juice. Add heavy cream, one tablespoon a a time, to thin it to a pourable consistency if needed. Cover and set aside for at least 15 minutes, or refrigerate for up to a week. The flavors will taste very harsh at first, but will mellow with time. Taste the mayo after it's had time to mellow a bit and add salt if needed.
• When ready to cook the salmon cakes, film a large skillet with olive oil and set over medium-high hear. While the skillet heats, place a few spoonfuls of bread ctrumbs on a plate or bowl and dip each patty to coat with crumbs. When the pan is hot enough that a flick of water evaporates right away, place the salmon cakes in the pan spaced a little apart.
• Fry the cakes for 3 to 5 minutes, until golden on the underside. Flip and fry for another 3 to 5 minutes. If they seem to be frying too quickly, adjust the heat.
• Transfer the patties to serving plates, top with some of the creamy garlic sauce, and serve while still hot. These salmon cakes are great with a green salad on the side.