Salmon fish cakes

salmon fish cakes

salmon fish cakes

 

Super quick and tasty salmon fish cakes that can be served as appetizer or main course with mashed potatoes or rice. These fish cakes are crunchy on the outside,juicy and tender on the inside. They taste amazing with a dip into creamy mustard aioli.

 

Ingredients:

1-1.25 pounds fresh salmon skinned and diced

1 egg

1 tablespoon mayonnaise

1-2 crushed garlic cloves

1/2 cup shredded cheese (I used mexican blend from Trader Joes)

1/4 teaspoon lemon pepper seasoning (Trader Joes type)

1 tablespoon fresh chopped dill

2 teaspoons squeezed lemon juice

salt and black pepper

panko bread crumbs for coating

oil for frying

Aioli

4 tablespoons mayonnaise

1 tablespoon good dijon mustard (preferably grained)

1 garlic clove crushed

1 teaspoon lemon juice

salt

black pepper

1 teaspoon capers

 

Direction:

In a medium bowl, combine salmon, egg, cheese, lemon juice, lemon pepper, dill, garlic, mayo, salt, and pepper.

Heat a frying pan with some oil on medium heat.

Take some fish mixture with your hands or use ice cream scooper and shape into small disk shape.

Dip both sides in panko crumbs.

Fry on both sides until golden brown.

 

Aioli:

Whisk all ingredients in a small bowl.

Serve fish cakes with aioli

Salmon fish cakes

Ingredients

  • 1-1.25 pounds fresh salmon skinned and diced
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1-2 crushed garlic cloves
  • 1/2 cup shredded cheese (I used mexican blend from Trader Joes)
  • 1/4 teaspoon lemon pepper seasoning (Trader Joes type)
  • 1 tablespoon fresh chopped dill
  • 2 teaspoons squeezed lemon juice
  • salt and black pepper
  • panko bread crumbs for coating
  • oil for frying
  • Aioli
  • 4 tablespoons mayonnaise
  • 1 tablespoon good dijon mustard (preferably grained)
  • 1 garlic clove crushed
  • 1 teaspoon lemon juice
  • salt
  • black pepper
  • 1 teaspoon capers

Instructions

  1. In a medium bowl, combine salmon, egg, cheese, lemon juice, lemon pepper, dill, garlic, mayo, salt, and pepper.
  2. Heat a frying pan with some oil on medium heat.
  3. Take some fish mixture with your hands or use ice cream scooper and shape into small disk shape.
  4. Dip both sides in panko crumbs.
  5. Fry on both sides until golden brown.
  6. Aioli:
  7. Whisk all ingredients in a small bowl.
  8. Serve fish cakes with aioli
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Salmon Cakes with creamy dill sauce

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Ingredients:
2 lbs fresh wild salmon
1 onion chopped
1 egg
1 teaspoon paprika
1 teaspoon cumin powder
1 tablespoon hot sauce
1 teaspoon black pepper
salt to your taste
2 tablespoon fresh finely chopped parsley ( I used Italian)
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 tablespoon mayonnaise
6 tablespoons butter
1/2 cup oil
panko bread crumbs

Directions:
Saute onions with 3 tablespoon butter in a saute pan.
Grind fish,sauteed onions and parsley by using a meat grinder.
Add all the spices,hot sauce,mustard,mayonnaise and egg to the fish.
Mix well to combine all the ingredients.

Form the fish mixture into patties and coat it with panko breadcrumbs.
Heat a skillet with oil and 3 tablespoon butter on medium heat.
Fry the fish patties on both sides. 5-7 minutes per side.
Add more oil and butter if needed.

Sauce:
3/4 heavy whipping cream
3 pieces laughing cow swiss cheese
2 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
salt
1 teaspoon franks hot sauce (optional)

In a small sauce pan on medium heat, bring heavy cream and cheese to simmer.Always stirring until cheese is completely melted. ( about 5 minutes)
Turn off the heat and add salt,lemon juice,hot sauce and dill.Mix well and serve immediately over salmon cakes.