Best 5 Salmon Cakes With Creamy Ginger Sesame Sauce Recipes

SALMON CAKES WITH GINGER-SESAME SAUCE

Steps:

• Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs.
• In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well.
• Finely chop 4 of the scallions (white and green parts) and add to the bowl.
• Add the water chestnuts, cilantro pepper and the bread crumbs and mix well.
• Shape into 12 patties.
• In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil.
• Repeat with remaining oil and salmon patties.
• Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.
• Place all ingredients in a small bowl and whisk until smooth.
• Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.

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.

ASIAN SALMON CAKES WITH CREAMY MISO AND SAKE SAUCE

Steps:

• Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
• In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
• Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.

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 GINGER/SESAME SAUCE

Steps:

• Make the ginger/sesame sauce first.
• In small bowl, add all ingredients for sauce and mix well. Set aside.
• Make the salmon cakes.
• In large bowl, break apart salmon with fork.
• Add the egg substitute and mix well. Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.
• Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs. If mixture seems too thick, add a bit of milk to loosen. Mix well. Shape into 12 patties.
• In large nonstick skillet, heat olive oil over medium heat. Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil. Sauté for 5 minutes each side, until golden brown.
• Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.