Super Quick & Easy Salmon Cakes (Salmon Patties)
Learn how to make these quick and easy salmon cakes topped with lemon crema. These delicious cakes are a unique twist on the traditional crab cake recipe.
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???? Ingredients:
¼ Cup Cornmeal or Dried Whole Wheat Bread crumbs
¼ Cup Mayonnaise
1 Large Egg beaten
2 Tablespoons Fresh Chives Chopped
NOTE: Other herbs and seasonings can work well here such as parsley, dill, or shallots
1 Small Lemon zested and juiced, divided
Note: Reserve lemon juice for crema
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Two 5 or 6 ounce Cans Boneless/Skinless Salmon, drained and finely flaked
(Note: Look for no salt added)
½ Small Red Bell Pepper cut into ¼-inch dice, about ⅓ cup
2 Tablespoons Organic Canola Oil or Extra Virgin Olive Oil divided
1 Cup Plain Greek Yogurt
More easy seafood recipes:
Shrimp FraDiavolo
Fish in Parchment Paper
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Abbie
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Salmon with Creamy Herb & Garlic Sauce
This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's just an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
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Easy Pan Seared Salmon Recipe with Lemon Butter
A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. Master this easy (10-minute) method for how to cook salmon in a pan. You won’t believe the easy ingredients!
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???? INGREDIENTS FOR PAN-SEARED SALMON:
►1 1/4 lb skinless boneless salmon filets cut into 4 filets (5 oz each about 1 thick)
►1/2 tsp salt
►1/8 tsp black pepper
►4 Tbsp unsalted butter
►1 tsp grated lemon zest
►4 Tbsp freshly squeezed lemon juice from 2 lemons
►1 Tbsp fresh parsley, minced
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???? MORE SALMON RECIPES:
►Healthy Cobb Seafood Salmon Salad with Easy Salad Dressing -
►Apricot Dijon Glazed Salmon and Broccoli (One Pan Meal) -
►Avocado Salmon Salad Recipe -
►Smoked Salmon Salad Recipe - Russian Shuba with a Twist -
►How To Make Salmon Cakes Recipe - Quick and Easy Salmon Patties -
►Easy One-Pan Salmon and Asparagus Recipe -
►Grilled Maple Salmon - Natasha's Kitchen -
►Baked Salmon with Garlic and Dijon -
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Ina Garten's Top-Rated Salmon Cakes | Barefoot Contessa | Food Network
Crab cake, whoooo? Ina shows us how to make simple but classic SALMON cakes with diced peppers, onion and celery!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon Cakes
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 20 min
Prep: 30 min
Inactive: 1 hr
Cook: 50 min
Yield: 5 servings
Ingredients
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
Directions
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.
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Ina Garten's Salmon Cakes | Barefoot Contessa | Food Network