Grilled Salmon Cakes with Lemon Mayonnaise
- 1 cup plus 1 tablespoon mayonnaise
- 6 green onions (2 minced, 4 cut into 4-inch lengths)
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated lemon peel
- 1/4 cup (packed) chopped fresh Italian parsley
- 1 1/4 pounds skinless salmon fillets, cut into 1-inch cubes
- 2 tablespoons Dijon mustard
- 1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
- 3/4 teaspoon ground black pepper
Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside.
Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tablespoon mayonnaise. Using on/off turns, blend until salmon is coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil.
Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve lemon mayonnaise alongside.
Salmon Cakes with Lemon-Herb Mayonnaise
When life gives you salmon, make salmon cakes! That’s what I did recently with some leftover grilled salmon from the previous night’s dinner. Heck, I’d even cook salmon for the sole purpose of making these delicious, savory cakes. I’m getting hungry just thinking about them!
I used plain bread crumbs instead of the cornflakes, and added a dash of cayenne pepper to both the cakes and sauce. I fried the patties in olive oil in two batches so the pan wasn’t too crowded, and kept the first batch on a cookie sheet in a warm (not hot) oven. The patties could even be made smaller and served as an appetizer.
The horseradish-spiked mayonnaise is an excellent compliment to the salmon cakes. If using dried thyme in the mayonnaise, mix it together and refrigerate it for at least an hour. This will give the dried herb time to soften up.
Salmon Cakes with Lemon-Herb Mayonnaise
-recipe from epicurious.com
If you don’t have fresh salmon, canned salmon is a perfectly fine stand-in. Makes 6 salmon cakes.
2 cups loosely packed crumbled cooked salmon
1/2 cup cornflake crumbs
2 green onions, chopped
1/4 cup finely chopped celery
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Dash of Worcestershire sauce
1 large egg
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 tablespoons (1/4 stick) butter
Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.
Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)
Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.
Salmon Cakes with Lemon Garlic Aioli
A wonderful twist on traditional crab cakes! These come together quickly and easily and we, personally, think they are made even more perfect when topped with our favorite lemon garlic aioli. Make a few extra cakes to have leftovers for lunch the next day. Easily doubled for a larger crowd and easily made smaller for an appetizer size. Enjoy!
Serves 4, 2 cakes each
1 lb. salmon, cut into 2-3 filets
1/2 lemon or 2 Tbsp lemon juice
1 1/3rd cup panko breadcrumbs (sub gluten free, if desired)
1 1/2 Tbsp flour (sub gluten free, if desired)
1 red bell pepper, diced small
1 small shallot, chopped fine
1/2 cup loosely packed fresh parsley, chopped
2 large egg, slightly beaten
1 1/2 cup avocado mayonnaise
¼ cup fresh herbs (we like dill and chives), minced
Zest and juice of one lemon (about 1 ½ Tbsp juice)
Fill a large saucepan with 2-3” of water. Heat over high heat and bring to a boil. Generously salt water and add lemon juice. Once boiling, gently add salmon to water and turn down to medium heat. The salmon will gently poach before prepping salmon cakes. Cover and cook for 6-7 minutes or until flaky and opaque. The size of your salmon filets will determine how long to cook with larger ones needing a bit longer. If necessary, cook in batches.
While salmon is cooking, combine remaining ingredients in a medium bowl and set aside.
Remove salmon from water and let cool. Once cool enough to handle, break into small pieces and add to bowl with remaining ingredients. Combine well.
Form into patties, roughly the size of a fist. Keep in ball form and don’t press down. Place on a plate lined with parchment paper. Once all eight balls are formed, place in refrigerator for 15-30 minutes.
Heat a nonstick skillet over medium high heat. Add a few tablespoons of oil and cook a few cakes at a time. As you place each in the pan, gently press down to flatten. Cook each salmon cake for 4-5 minutes on the first side. Gently flip and cook 3-4 minutes on the second side.
To prepare lemon garlic aioli, whisk all ingredients together in a small bowl or combine quickly in a food processor.
How to make salmon burgers
Use skinless salmon fillets and cut them into smaller chunks. This size makes it easier to break down. I use a food processor to coarsely chop and mix the patty ingredients for quick preparation and minimal mess. The fish&rsquos mild flavor is enhanced by adding tangy Dijon mustard, capers, crunchy shallots, fresh dill, salt, and pepper.
You can also make these patties in a countertop blender. Although, it requires more stirring in between pulses to get all of the pieces of salmon to break down. I like to keep various chunks in the mix for texture as not to make the puree entirely smooth.
Salmon Cakes with Creamy Ginger-Sesame Sauce
- Course: Appetizer
- Skill Level: Easy
- Add to favorites
- Servings : 6
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
- 6 slices whole-wheat sandwich bread
- 2 (15-ounce) cans salmon, drained, skin and bones removed
- 2 eggs, lightly beaten
- 5 scallions
- 1/2 cup finely chopped canned water chestnuts
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 teaspoon freshly ground black pepper
- 3 teaspoons olive oil, divided
- Creamy Ginger-Sesame Sauce, recipe follows
In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
Creamy Ginger-Sesame Sauce:
If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
Mix salmon, green onions, corn, carrot, bread crumbs and mayonnaise thoroughly in mixing bowl. Season to taste with salt and pepper. Beat egg separately and add it to salmon, mixing until thoroughly incorporated. Salmon should hold its shape when patty is formed. If it is too loose, use your hands to gently knead mixture until it has less coarse consistency. If mixture is still too dry, add 1 to 2 more tablespoons mayonnaise and mix to incorporate. Form the salmon mixture into 4 patties. Heat nonstick skillet over medium heat. When hot add oil and swirl to coat the bottom. Cook patties until golden on 1 side, 4 to 5 minutes, turn and cook the other side until golden, 4 to 5 minutes. Yields 4 patties. Each patty: 410 calories, 343 mg sodium, 113 mg cholesterol, 22 grams fat, 17 grams carbohydrates, 35 grams protein, 0.37 grams fiber Recipe Source: Los Angeles Times - 11-04-1998 Formatted for Mastercook by Lynn Thomas - [email protected]
View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 272
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Whole salmon can be grilled for a crowd
1 of 6 Salmon Cakes with Preserved Meyer Lemon Aioli as seen in San Francisco, California, Wednesday, July 11, 2012. Food styled by Lynne Bennett and Lauren N Reuthinger. Craig Lee/Special to The Chronicle Show More Show Less
2 of 6 Dilly Salmon Salad as seen in San Francisco, California, Wednesday, July 11, 2012. Food styled by Lynne Bennett. Craig Lee/Special to The Chronicle Show More Show Less
4 of 6 Salmon & Pea Pasta as seen in San Francisco, California, Wednesday, July 11, 2012. Food styled by Lauren N Reuthinger. Craig Lee/Special to The Chronicle Show More Show Less
5 of 6 Fattier salmon are terrific for dry-cooking techniques such as roasting, broiling and grilling. Craig Lee/Special to The Chronicle Show More Show Less
Like many Bay Area food lovers, I've been celebrating the return of the local wild king salmon season - the best in nearly a decade - which is expected to last through mid-September. We enjoy salmon so much that I decided to cook a whole, head-on salmon, which was enough to feed 15.
If you want the impact of serving an entire fish but don't have a crowd to feed, there are many things you can do with leftovers.
According to "West Coast Seafood," by Jay Harlow, king salmon generally spawn in larger rivers that can be hundreds of miles inland and stop eating once they enter fresh water. That means they need to store larger fat reserves compared with other salmon species, which makes them among the fattiest and most flavorful of wild salmon.
Monterey Fish Market's Paul Johnson writes in "Fish Forever" that kings stay in the ocean longer, so they have the opportunity to grow larger. Those caught off the Oregon, Washington and California coast in early spring are lean, tender and delicate and become firmer, fatty and gain a more salmon-y flavor the closer it gets to spawning season.
Fattier salmon is terrific for dry-cooking techniques such as roasting, broiling and grilling because it stays moist and is forgiving if slightly overcooked.
A whole salmon may be too big to fit into your oven, which is why roasting it on a grill makes sense. Grill and barbecue expert Steven Raichlen uses indirect heat without turning the salmon over (see the master recipe, Grill-Roasted Salmon).
If you want a larger salmon with greater meat-to-bone ratio, opt for one with the head - and if necessary, some of the tail - removed. Just be aware that a bigger salmon will be thicker and require a longer cooking time.
If you want a shorter portion of the whole fish, Berkeley Bowl seafood manager and buyer Ted Iijima says that a roast from the front of a larger fish will have good flavor and more fat (including the fatty belly flap) than its tail end, which is leaner.
Yet there are pluses to using the tail portion: It looks more classically fishlike, has fewer and more easily removed bones, and cooks more quickly than the front portion. However, it can become drier if overcooked.
There are also pluses to having leftovers, which is likely if you cook a whole fish or large piece. I used leftover grilled salmon in several recipes that can be prepared on successive days or even frozen for later.
For my leftovers, I've riffed on a few oft-served seafood dishes, using salmon and various fresh herbs to give them a new twist.
One is salmon cakes that include parsley, green onion and lemon zest. Pair them with a slightly garlicky aioli punctuated with preserved Meyer lemon.
A salmon salad picks up flavor from fresh herbs and dill, not sweet pickle relish. The savory nuance comes from Dijon mustard and one-two punch of rice vinegar and lemon juice, which brightens but doesn't overwhelm the salad.
Lemon juice also plays an important role in a pasta dish that gives a nod to classic tuna noodle casserole. Fresh English peas and tarragon give this pasta an upscale style, while tomato - both fresh and a bit of tomato sauce - provides complexity.
There are also omelets, soups and chowders, additions to grain salad, crepes and tacos - what you can make with leftover salmon is limited only by your imagination.
Salmon recipes, tips on Page G8
Buying a whole fish: A whole "G&G" (gilled and gutted) salmon means that a head-on fish has had its entrails and gills removed. Ask your fishmonger to also remove the scales.
What to look for: Fresh fish should be moist and glistening (good-quality wild frozen salmon will appear duller). If whole, the eyes should be clear and bright, and the belly cavity should have all traces of blood removed, including the blood line along the spine. There should be no breakdown/jelly-like areas in the belly lining.
For skinless fillets, the fat should be silver with grayish highlights. (Some people trim off the fat for appearance and milder flavor.)
How much to buy: Like a Thanksgiving turkey, the percent yield of whole salmon increases as the fish get bigger. Allow roughly 10-12 ounces uncooked, head-on fish per person figure on closer to 8 ounces if dressed (head, tail, fins and scales removed). For cooked salmon, 5 ounces equals about 1 cup.
Serving a whole fish: Start just behind the head and cut along the backbone, lifting the fillet up to try to leave the pinbones attached to the spine. Flip the piece over and remove the remaining pinbones or warn your guests to be careful of small bones. Continue serving the flesh from the top side of the salmon. Once the entire spine is exposed, lift it up and remove it from the bottom portion.
Storing a cooked fish: Refrigerate leftovers up to four days. Freeze any that won't be eaten before then. The entire tail section is best frozen skin on, which helps protect the flesh from freezer burn.
This method - borrowed from grill and barbecue guru Steve Raichlen - uses indirect heat grilling. Be sure to measure the maximum length of fish you can cook you might need to remove the head or part of the tail if it is too long. Remind guests to watch for bones, especially if their portion is from the front part of the fish.
- 1 head-on salmon, about 7 1/2-9 pounds, scaled and gutted, gills removed
- -- Kosher salt, to taste
- -- Freshly ground black pepper, to taste
- 2 large lemons, seeded and thinly sliced
- 1 bunch thyme (optional)
- 3 to 4 tablespoons melted butter
- -- Soaked wood chips, optional
Instructions: If using charcoal, prepare an indirect medium fire or preheat the outermost burners of a gas grill to medium clean and oil the grates. Have ready a food-safe cedar plank(s) that will fit the salmon and your grill. You can also use a sturdy aluminum-wrapped (use several layers of heavy-duty foil, shiny side out) piece of cardboard just large enough to hold the fish.
Ensure the salmon is fully scaled and rinsed pat dry. Use kitchen scissors to remove and discard the small fins, including any attached bones. Trim tail slightly, if desired. Cut deep vertical, parallel slashes about 3 inches apart on both sides of the fish, cutting down to the bone. Season inside the body cavity and both sides with salt and pepper.
Tuck a lemon slice and an herb sprig in each of the slashes, then move fish onto the plank or cardboard. Stuff the cavity with any remaining lemon and as much herb as desired.
If using, add wood chips to the grill. Place fish and board onto the grill grate. Brush top of fish with melted butter, cover the grill and cook to desired doneness, about 45-60 minutes or longer, depending on thickness. Baste fish with more butter every 15 minutes or so. The fish is done when it is firm and flakes when pressed with your finger. The temperature at the thickest part will be about 130°-135° for medium, and the meat along the backbone should appear more opaque.
See the accompanying salmon guide for how to serve a whole fish.
Salmon Cakes With Preserved Meyer Lemon Aioli
Makes about 3 dozen
Note that the cakes can be formed ahead and frozen. Cook them directly from the freezer. For additional flair, serve the cakes on a 1/8 - to 1/4-inch thick round of English cucumber.
- 1 small garlic clove, minced
- -- 1 pinch kosher salt
- 1/4 cup prepared mayonnaise
- 1 teaspoon lemon juice, to taste
- 1/2 teaspoon minced preserved Meyer lemon, optional
- Salmon cakes
- 2 to 2 1/4 cups cooked salmon
- 1 cup panko bread crumbs + more as needed
- 1 large egg
- 1 1/2 tablespoons chopped parsley + more to garnish
- 1 green onion, minced
- 1 teaspoon grated lemon zest
- 3 to 4 teaspoons lemon juice, to taste
- 1 rib celery, finely diced
- 1/4 teaspoon Old Bay seasoning
- 6 to 7 tablespoons prepared mayonnaise
- -- Kosher salt and black pepper to taste
- -- Pinch cayenne pepper, to taste
- -- Olive or vegetable oil as needed
For the aioli: In a mortar and pestle (or on a cutting board with the side of a chef's knife), begin mashing the garlic with a pinch of salt continue to mash to a fairly smooth paste. Combine thoroughly with the mayonnaise add the lemon juice to taste and preserved lemon, if using. Refrigerate until ready to serve. If making the salmon cakes ahead and freezing, do not make the aioli until the day of serving.
For the cakes: Pick through the salmon remove and discard any bones and bits of skin. Stir in 1/2 cup panko, the egg, parsley, green onion, lemon zest, lemon juice, celery and Old Bay. Add just enough mayonnaise to hold everything together. If the mixture seems too soft and loose, add a little more panko.
Season to taste with salt, black pepper and cayenne pepper. Cook a small bit of the mixture to check for seasoning and texture.
Place remaining panko in a shallow bowl set aside. Scoop the mixture into 1 tablespoon portions. Working in batches, use your thumbs, forefingers and middle fingers to form small disks a little larger than a quarter-size. Dip in panko to coat on both sides. The cakes can be made ahead to this point and frozen. Freeze them on cookie sheets, then when hard transfer to airtight plastic bags or storage containers.
Heat a little oil in a nonstick skillet over medium to medium-low heat add salmon cakes and cook until brown and crisp, turning once, about 3-4 minutes total (if frozen, about 5-6 minutes). The cakes can be kept warm in a 325° oven. Garnish with a dab of aioli and parsley, if desired.
Note: To make garnishing easier, put the aioli in a heavy-duty Zip-loc, then snip off the corner and squeeze the aioli through.
Per cake: 64 calories, 4 g protein, 1 g carbohydrate, 5 g fat (1 g saturated), 19 mg cholesterol, 39 mg sodium, 0 g fiber.
Wine pairing: Wines such as citrus-driven Sauvignon Blanc and a Blanc de Noirs or Brut sparkling wine will complement the lemon aioli and brighten the salmon cakes even more.
Salmon & English Pea Pasta
This upscale version of tuna noodle casserole features a cream sauce and hints of tarragon to complement the salmon. You can add toasted bread crumbs if your Mom's tuna noodle casserole was topped with cornflakes.
- 2 pounds English peas
- 1 tablespoon olive oil
- 1/2 small red onion, finely diced
- 1 medium garlic clove, minced
- 1/2 cup heavy cream
- 1/4 cup tomato sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon fish sauce (optional)
- 2 tablespoons lemon juice, to taste
- 8 ounces fettuccine
- 1 medium tomato, chopped small
- 1 cup cooked salmon, flaked
- 1 to 2 teaspoons minced tarragon, to taste
- -- Kosher salt and pepper, to taste
- -- Toasted panko bread crumbs (optional)
Instructions: Shell peas and set aside you should have about 2 cups. Add oil to a large deep skillet over medium heat. Add the red onion and cook until translucent add the garlic and cook until aromatic. Add the cream, tomato sauce, Worcestershire sauce and fish sauce, if using. Bring to a simmer add peas and lemon juice to taste.
Meanwhile, cook pasta according to package directions drain and save 3/4 cup cooking water.
Add the cooked pasta, salmon and tarragon to the tomato mixture in the skillet use tongs to toss together until well incorporated, adding pasta water to loosen if needed. Add salt and pepper to taste, and additional lemon juice, if needed. Serve immediately, topped with toasted panko, if desired.
Per serving: 481 calories, 18 g protein, 61 g carbohydrate, 19 g fat (8 g saturated), 59 mg cholesterol, 44 mg sodium, 9 g fiber.
Wine pairing: A richer-style Chardonnay or light red such as Grenache will standup to the rich cream sauce and full-flavored salmon. Try the 2010 Artesa Estate Reserve Napa Valley Carneros Chardonnay ($35 14.4% alcohol).
Dilly Salmon Salad
This tangy take on tuna salad can also be served with toast or in a sandwich.
- 2 cups salmon
- 3 tablespoons dill pickle relish or finely chopped dill pickle
- 3 tablespoons finely chopped red onion
- 1 teaspoon chopped dill, to taste + more to garnish
- 2 teaspoons lemon juice
- 2 teaspoons rice vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup prepared mayonnaise, as needed
- -- Kosher salt and pepper, to taste
- -- Little Gem or butter lettuce
Instructions: Pick through the salmon remove and discard any bits of skin and bone. Add pickle, onion, dill, lemon juice, vinegar and mustard. Combine with just enough mayonnaise to hold mixture together. Season to taste with salt and pepper.
Divide lettuce between plates, then spoon on the salmon salad garnish with chopped dill, if desired.
Per serving: 207 calories, 12 g protein, 2 g carbohydrate, 17 g fat (3 g saturated), 43 mg cholesterol, 231 mg sodium, 0 g fiber.
Wine pairing: Salmon in this salad, which is more flavorful than canned tuna salad, needs a white wine with some body and richness. Try a white Rhone such as Marsanne or a white Rhone blend.
Low carb keto salmon patties (a.k.a. salmon cakes) are ready in 15 minutes, with simple pantry ingredients. This keto salmon patty recipe is a budget-friendly way to enjoy healthy fish.
Click underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
- 2 tbsp Yellow onion (freshly grated)
- 12 oz Canned salmon (drained unsalted)
- 1 large Egg
- 1/3 cup Mayonnaise
- 1 cup Pork rinds (crushed measured after crushing)
- 3/4 tsp Italian seasoning
- 1 1/2 tsp Sea salt
- 1/2 tsp Smoked paprika
- 1/4 tsp Black pepper
- 3 tbsp Olive oil
How to Make Salmon Cakes
Making the crispy salmon patties is as easy as tossing everything into a food processor and blending until combined. Then, that mixture needs to chill in the fridge for 30 minutes before being shaped into salmon patties, dipped in breadcrumbs, and pan fried.
And the roasted red pepper sauce couldn’t be easier to prepare. It’s simply roasted red bell peppers steeped in cream with a dash of cayenne and blended until smooth.
The secret is to use this sauce as a condiment, a drizzled addition and flavoring, to try and avoid drowning the whole dish in its lush deliciousness of red pepper cream. Unless you are my husband. And then you just go for it.
We especially like eating the roasted red pepper sauce served on extra broad egg noodles. At least that’s our favorite food memory. You, of course, are welcome and encouraged to create your own.
Can you make these ahead of time?
Yes. I often times freeze these for up to a week with wax paper in between each patty and store in a Ziploc Freezer bag.
If you like a quick and easy lunch or dinner, then these salmon patties are for you. Enjoy!
Other fantastic Salmon Dishes to try:
This recipe for Salmon Pinwheels starts with fresh salmon, butter, lemon and dill. Microwave to cook this in 5 minutes on medium and 5 minutes on standby!
After a quick seasoning it grills three minutes per side and the marinades or toppings are endless. For this Grilled Salmon with Avocado Salsa, diced serrano chilis and mangoes punch up the flavor factor for a dinner on the table in under twenty minutes.
Maple syrup, minced cherries, soy sauce and lemon juice create a beautifully balanced sweet and tart glaze as the Alaska salmon cooks. This cherry maple glazed Alaska salmon is the perfect fix for a healthy, fresh dinner in minutes.
If you’re looking for a quick dinner to come together, fresh fish is always a good go-to for me and this Pan Seared Salmon with Apricot Jalapeno Butter Sauce is one to soon become a house favorite.
This recipe was first seen on Kevin Is Cooking July 2013 and has been updated with new photos.
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