Best 3 Slammin Salmon Crunchy Cakes With Gayla Sauce Recipes
Calling all seafood lovers! Get ready to tantalize your taste buds with Slammin' Salmon Crunchy Cakes, an irresistible culinary creation by the talented Gayla Travis. These crispy and flavorful cakes offer a delightful combination of textures and flavors, featuring succulent salmon, crunchy Panko breadcrumbs, and a medley of aromatic herbs and spices. Accompanied by the tangy and creamy Gayla Sauce, these Salmon Cakes promise an unforgettable dining experience. Alongside the main recipe, this article also includes a delectable Avocado Salsa and a refreshing Cucumber-Radish Salad, providing a variety of options to complement your meal. So, gather your ingredients and let's embark on a culinary journey to savor the Slammin' Salmon Crunchy Cakes with Gayla Sauce!
Here are our top 3 tried and tested recipes!
SLAMMIN' SALMON CRUNCHY CAKES WITH GAYLA SAUCE
These cakes will make a salmon volunteer for the honor to be in this dish. I love these crispy little suckers and so does Dugan. The delicious sauce I blatantly stole from my friend Chef #119466 who blatantly stole it from Cooking Light. There is no honor among thieves.
Provided by Pot Scrubber
Categories < 30 Mins
Time 25m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine ingredients for the Gayla sauce and refrigerate.
- Sautee red pepper about 3 minutes in a non stick skillet in some butter or margarine. Add chopped garlic for the last thirty seconds.
- Combine peppers and garlic and all the rest of the ingredients except corn flakes in a bowl and mix together.
- Make four equal sized balls of this mixture and roll well into cornflake crumbs. Pat crumbs firmly and make sure it is well coated.(Balls will be about the size of a small baseball).
- Place balls on platter and press into patties about 1 inch thick.
- Fry immediately in a few tablespoons of hot oil in a non stick skillet on medium high heat. (You don't want them to sit around too long or the cornflakes will absorb moisture from the patties and not fry up as crispy.) Sear them quickly but of course, do not burn them about 3 or 4 minutes a side.
- NOTE: After mixing all the ingredients together you may refrigerate this to stiffen mixture up but I don't find it necessary unless you have used a very large egg. You may also make everything ahead of time and refrigerate. Simply remove about an hour before dinner and bring to room temperature or they will be hot on the outside but cold in the middle. Just don't roll in the cornflake crumbs until the last minute.
- Another Note: For a nice variation feel free to add 1/2 tsp or so of cumin to give these a "Tex-Mex" taste topped with some chili con queso. Yum! Be creative! This is a drop-to-the-floor-crawl-to-the-door moist patty. Make it as directed the first time and then EXPERIMENT! Make it your own.
SLAMMIN' SOUTHWESTERN SALMON PATTIES OR SALMON CAKES
I was hungry for salmon patties, wanted something fresh tasting and healthy. Was also hungry for cilantro. This is what I came up with, it will be my only way to cook canned salmon from now on...hope you enjoy! *Note: the amounts for onion, peppers and herbs are approximate. I typically use more of all and especially more sriracha...use your discretion!
Provided by cylee
Categories Grains
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together in bowl. Cover with plastic wrap and let sit, refrigerated for at least half-hour to allow flavors to blend.
- Heat non-stick skillet on med-hi, spray with olive oil spray.
- Form patties and cook in skillet for about 5 mins each side or until outside is crispy.
- The cheese helps the patties stay together and keeps everything moist. Yum!
SLAMMIN SALMON CAKES
On a snowy night when I didn't get out to the store,I needed something for dinner.So I raided the pantry,and came up with this simple recipe. Hope you give it a try.
Provided by tiege rd
Categories Other Sauces
Time 35m
Number Of Ingredients 10
Steps:
- 1. Mix, and mold into uniform patties. Chill for 10min. If you want to keep your carbs down,replace bread crumbs with Almond flour.
- 2. Fry in 2 T olive oil,and a pat of butter, until golden on both sides. Then place in a 350 oven for 15min. Serve with Horseradish cream sauce
- 3. For the sauce:) Mix 2T. mayo 1T.sour cream 1/2 t. dill weed 1/8t.salt horseradish to taste dash Worcestershire sauce 1/2 t.white pepper 1/2t.onion powder 1/2 of a lime,juice
Tips:
- Choose the right salmon. Fresh, wild-caught salmon is the best choice for these cakes. If you can't find fresh salmon, frozen salmon will also work.
- Don't overcook the salmon. The salmon should be cooked through, but still moist and flaky. Overcooked salmon will be dry and tough.
- Use a good quality mayonnaise. The mayonnaise is what holds the cakes together, so it's important to use a good quality brand.
- Don't skimp on the herbs. The herbs add a lot of flavor to the cakes, so don't be afraid to use a generous amount.
- Serve the cakes with a flavorful sauce. The Gayla sauce is a great option, but you can also use your favorite tartar sauce or remoulade.
Conclusion:
Slammin' Salmon Crunchy Cakes with Gayla Sauce are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. The salmon cakes are crispy on the outside and moist and flaky on the inside, and the Gayla sauce is the perfect finishing touch. Give this recipe a try the next time you're looking for something new and delicious to make with salmon.
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