Best Baharat Salmon Cakes With Aioli Recipes

Salmon Cakes With Lemon Aioli image

Provided by Kittencalrecipezazz

Time 30m

Yield 8 cakes, 3-4 serving(s)

Number Of Ingredients 21

2 cups salmon, cooked (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
1/2 cup dry breadcrumbs
2 -3 green onions, chopped
1 celery rib, finely chopped
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon dried dill
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1 egg, slightly beaten
salt (to taste) or seasoning salt (to taste)
lemon pepper (to taste or use fresh ground black pepper)
4 tablespoons butter
2 tablespoons oil
1/2 cup mayonnaise
2 tablespoons whipping cream, unwhipped
2 tablespoons lemon juice
1 lemon, zested
1 tablespoon prepared horseradish
1 -2 minced fresh garlic clove (or to taste)
1/2-1 teaspoon dried thyme

Steps:

In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
Season with salt and lemon pepper or black pepper to taste.
Shape into 7 or 8 salmon cakes.
Melt the butter with the oil in a heavy skillet.
Brown salmon cakes on both sides (about 5 minutes per side).
Place on a dish or a serving platter lined with mixed greens.
To make the lemon aioli: mix all ingredients together.
Serve on or with the salmon cakes.
Delicious!

Nutrition Facts : Calories 595.1, Fat 50.5, SaturatedFat 16.9, Cholesterol 131.7, Sodium 760.1, Carbohydrate 32.8, Fiber 2.2, Sugar 6.8, Protein 6.2

Salmon Cakes with Old Bay Aioli Recipe image

Provided by jkenb

Number Of Ingredients 20

Steps:

• Salmon Cakes • 1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, carrot and celery; cook 5 minutes until slightly softened. Remove to a large bowl. • 2. Drain salmon; remove bones, if desired. Add to bowl with cooked vegetables along with bread crumbs, Old Bay, mustard, cayenne, mayonnaise, parsley and lemon juice. Combine well and form into 12 cakes, about 1/3 cup each. • 3. In same skillet, add another 1 tablespoon of the oil over medium heat. When oil is hot, add half the cakes to the pan and cook 2 to 3 minutes per side or until browned. Repeat with remaining 1 tablespoon oil and remaining cakes. • Old Bay Aioli • 4. In a small bowl, combine mayonnaise, mustard, garlic and Old Bay. Mix and serve alongside cakes and escarole. Drizzle escarole with dressing, if desired.

Cajun Salmon Cakes With Lemon-Garlic Aioli image

Provided by Luvs 2 Cook

Categories Cajun

Time 21m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons fat-free mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon bottled minced garlic
18 ounces boneless pink salmon, in water, drain can
1/4 cup sliced green onion
1/4 cup fat-free mayonnaise
2 tablespoons dry breadcrumbs
1 teaspoon cajun seasoning
2 teaspoons Dijon mustard
1/2 cup dry breadcrumbs
1 tablespoon canola oil

Steps:

To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty.
Dredge patties in 1/2 cup breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
Serve aioli over salmon.

Nutrition Facts : Calories 267.8, Fat 9.6, SaturatedFat 1.3, Cholesterol 69.3, Sodium 418.2, Carbohydrate 16, Fiber 1.5, Sugar 3, Protein 28.2

Baked Moroccan Salmon Patties With Garlic Aioli image

Provided by LindseyKay

Categories Moroccan

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup mayonnaise
1 garlic clove, crushed
1/8 teaspoon paprika
1/2 cup couscous
2/3 cup orange juice
1 lb salmon, cooked and flaked
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (8 ounce) can pineapple tidbits, drained and squeezed dry
2 egg yolks, beaten
2 garlic cloves, crushed
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
breadcrumbs, for coating patties

Steps:

Aioli: In a food processor or blender combine mayonnaise, garlic, and paprika. Set aside.
Preheat oven to 350.
Salmon Cakes:.
Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
Combine the cooked couscous,salmon, drained spinach, drained pineapple, egg yolks, garlic, cumin, black pepper, and salt. If mixture is too wet, let sit for 20 minutes to absorb liquid.
Form into patties and roll in breadcrumbs.
Place cakes on cookie sheet lightly srpayed with pam or olive oil.
Bake for 30 minutes, flipping onece mid-way through cooking.
Serve with garlic mayonnaise.

Nutrition Facts : Calories 284.1, Fat 11.2, SaturatedFat 2, Cholesterol 107.3, Sodium 424.1, Carbohydrate 26.5, Fiber 2.9, Sugar 7.6, Protein 20.3