Best 5 Smoked Salmon Cake Recipes

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Indulge in the delectable Smoked Salmon Cakes, a gourmet appetizer or main course that tantalizes taste buds with its exquisite blend of flavors and textures. Crafted with premium smoked salmon, tender potatoes, aromatic herbs, and a hint of zesty lemon, these cakes are a symphony of culinary delights. Pan-fried to golden perfection, they boast a crispy exterior that yields to a soft and savory interior, each bite bursting with the rich smokiness of the salmon and the earthy goodness of the potatoes. Accompanied by three tantalizing sauces – a classic tartar sauce, a creamy avocado sauce, and a tangy lemon-herb sauce – these Smoked Salmon Cakes offer a trio of dipping experiences that elevate the dish to new heights of culinary excellence. Whether served as an elegant hors d'oeuvre at a gathering or as a satisfying meal with a side salad, these Smoked Salmon Cakes promise an unforgettable dining experience.

Let's cook with our recipes!

SALMON CAKES RECIPE (SALMON PATTIES)



Salmon Cakes Recipe (Salmon Patties) image

These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 45m

Number Of Ingredients 12

1 lb fresh salmon filet*
Garlic Salt - I use Lawry's brand
Black Pepper
Olive Oil
1 medium onion (1 cup finely diced)
1/2 red bell pepper (diced)
3 Tbsp unsalted butter (divided)
1 cup Panko bread crumbs (Japanese Style crumbs)
2 large eggs (lightly beaten)
3 Tbsp mayo
1 tsp Worcestershire sauce
1/4 cup minced fresh parsley

Steps:

  • Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.
  • Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.
  • In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.
  • Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

Nutrition Facts : Calories 157 kcal, Carbohydrate 5 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 175 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SMOKED SALMON FISH CAKES



Smoked Salmon Fish Cakes image

I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.

Provided by Kevin Young

Categories     < 60 Mins

Time 1h

Yield 8 cakes

Number Of Ingredients 13

1 lb smoked salmon
1 lb mashed potatoes
2 tablespoons melted butter
2 tablespoons coarse grain mustard
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopeed
1/2 lemon, juice and rind of, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
2 eggs, beaten
1 1/2 cups breadcrumbs

Steps:

  • Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
  • Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
  • Divide mixture into eight portions and form into balls.
  • Flatten each ball to about 1 inch thick.
  • Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
  • Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
  • You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6

SMOKED SALMON CAKE



Smoked Salmon Cake image

Salmon cake combines traditional partners: Pumpernickel bread, smoked salmon, cream cheese, and cucumbers are "iced" with more cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

3 eight-ounce packages cream cheese, softened
1/2 cup finely chopped red onion
2 tablespoons capers, drained and chopped
2 tablespoons fresh dill, finely chopped, plus more for garnish
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
2 loaves pumpernickel bread, cut into 16 half-inch slices, with crusts
1 pound smoked salmon, thinly sliced
1 1/2 seedless cucumbers, thinly sliced into 1/8-inch slices, patted dry, plus more for decorating sides of cake
1/2 cup creme fraiche
2 1/2 ounces salmon roe
1 ounce black caviar
Lemon wedges, for garnish

Steps:

  • In a small bowl, combine eight ounce cream cheese, red onion, capers, dill, and lemon juice; season with salt and pepper, and stir until smooth. Lay four bread slices on a clean work surface; trim 1/4 inch from all sides of slices. Spread 1 tablespoon cream-cheese mixture on top of one slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices). Spread another thin layer of the cream-cheese mixture on top. Repeat with two more bread slices.
  • Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice. Repeat with remaining bread and filling to create three more stacks in this way.
  • Transfer stacks to a serving platter with their long sides touching. In a small bowl, combine remaining 16 ounces cream cheese and creme fraiche until smooth. Using offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, two hours or overnight.
  • Before serving, arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill. Garnish the platter with 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.

SMOKED SALMON CREPE CAKE



Smoked Salmon Crepe Cake image

Crepes get vertical in this multilayered savory cake of smoked salmon and tangy herbed cream cheese. And since crepes can be tricky and tear, we've allowed for some extras-make the cake with the prettiest ones, then schmear the rest with your favorite jam, roll them up and eat them as a sweet snack.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

3 large eggs
1 cup all-purpose flour
1 1/4 cups whole milk
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted, plus more melted butter for the pan
1/2 pound cream cheese, at room temperature
2 tablespoons chopped capers
2 tablespoons chopped cornichons
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1/2 cup cold heavy cream
2 tablespoons chopped fresh dill
1 tablespoon chopped capers
1 tablespoon chopped cornichons
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1/2 pound very thinly sliced gravlax, Scottish smoked salmon or nova, separated and gently torn into 1- or 2-inch pieces
2 tablespoons fresh lemon juice
1/2 cup finely chopped red onion
3 large eggs, hard-boiled, peeled and grated on the smallest holes of a box grater (about 1 1/4 cups grated egg)

Steps:

  • For the crepes: Whisk the eggs and flour in a medium bowl until smooth. Slowly whisk in the milk, 2 tablespoons warm water, 1/4 teaspoon salt and a few grinds of pepper until smooth. Refrigerate the batter, covered, at least 1 hour or overnight.
  • Heat a 10-inch nonstick skillet over medium heat, and brush with melted butter. Whisk the 2 tablespoons of melted butter into the crepe batter (batter will appear a bit grainy, but that's OK). Ladle a scant 1/4 cup batter into the skillet, and swirl the batter around to cover the bottom. Cook the crepe over medium heat until the top appears dry and the edge is starting to curl back, about 30 seconds. Flip the crepe with your fingers or a spatula, and cook until brown in spots, about 15 seconds. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter, for a total of 12 crepes (you can stack them on the rack once they've cooled). (The crepes can be refrigerated, wrapped, overnight.)
  • For the cream cheese spread: Combine the cream cheese, capers, cornichons, dill, lemon juice and zest, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a spatula. Drizzle in the heavy cream, and mix until smooth; set aside at room temperature.
  • To assemble: Line an 8-inch round cake pan with plastic wrap so it overhangs by 4 inches on both sides. Place 1 crepe (this will be the top of the cake, so pick a pretty one) on a work surface, and spread evenly with 2 tablespoons of the cream cheese spread. Transfer the crepe, cheese-side up, to the cake pan. Arrange pieces of gravlax evenly over the cheese spread, sprinkle with about 1 teaspoon of the lemon juice, then scatter with 1 tablespoon of the onion, followed by a generous tablespoon of the egg. Repeat 6 times. Spread the 8th crepe with 2 tablespoons of the cheese spread, then place it on top of the other layers, cheese-side down, to create the bottom of the cake. Stretch the plastic wrap over the cake to draw the lacy edges of the crepes up a bit and to cover the cake completely. Use a small cast-iron skillet or a large glass measuring cup to weigh down the cake and press it into an even shape. Refrigerate at least 1 hour up to overnight.
  • To garnish: Remove the weight from the cake, and peel back the plastic. Use the long sides of the plastic to ease the cake out of the pan. Flip the cake pan over, and set the crepe cake on top. Place a serving plate over the cake, and invert the cake onto it. Remove the plastic. Whip the cream in a medium bowl with a hand mixer on medium speed until stiff peaks form. Use an offset spatula to spread the whipped cream decoratively over the top of the crepe cake. Toss the dill, capers, cornichons and lemon zest in a small bowl until lightly combined, scatter the mixture over the whipped cream and sprinkle with salt and a few grinds of pepper.

Tips:

  • Choose high-quality ingredients. The better the quality of your ingredients, the better your smoked salmon cakes will be. Look for wild-caught smoked salmon, fresh herbs, and high-quality mayonnaise.
  • Don't overmix the batter. Overmixing the batter will make the cakes tough. Mix just until the ingredients are combined.
  • Cook the cakes over medium heat. Cooking the cakes over high heat will make them brown too quickly and not cook through in the middle. Medium heat will allow the cakes to cook evenly and develop a nice crust.
  • Serve the cakes immediately. Smoked salmon cakes are best served hot and fresh out of the pan. You can garnish them with a dollop of sour cream, a sprinkle of chopped chives, or a wedge of lemon.

Conclusion:

Smoked salmon cakes are a delicious and easy-to-make appetizer or main course. They're perfect for a brunch, lunch, or dinner party. With their combination of smoky salmon, creamy potatoes, and fresh herbs, smoked salmon cakes are sure to be a hit with your guests.

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