Best Chile Lime Salmon Patties Recipes

CHILE LIME SALMON

Chile Lime Salmon image

Chile Lime Salmon. This quick and easy 20 minute dinner is super flavorful thanks to a bit of heat from the Chile and a cooling citrus zest from the lime.

Provided by Serene Herrera

Number Of Ingredients 7

Ingredients

4 salmon fillets ((approx 1.5 pounds))
3 tbsp chili garlic sauce
1/2 tsp lime zest ((approx 1 small lime zested))
2 tbsp honey
1/2 tsp salt
chopped cilantro
lime slices

Steps:

Preheat oven to 350 degrees. Line a large baking sheet with foil. Set aside.
In a small bowl combine the chili garlic sauce, lime zest, lime juice, honey, and salt. Whisk to combine.
Lay the salmon fillets on the baking pan, skin side down. Brush the tops with the sauce.
Bake the salmon for 15 minutes. Remove from the oven.
Garnish with chopped cilantro and lime slice if desired.
Serve warm and enjoy!

Nutrition Facts : Calories 48 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 918 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

CHILE-LIME SALMON PATTIES

Chile-Lime Salmon Patties image

This recipe was adpted from a turkey burger recipe that I tweeked to make my own. It puts a kicked-up spin on the traditional salmon pattie.

Provided by cathy tate

Categories Fish

Time 1h5m

Number Of Ingredients 18

Ingredients

2 large can(s) salmon
1/4 c parsley
1/4 c celery, finely chopped
1/4 c green onion, finely chopped
1 c panko bread crumbs
1/4 c mayonnaise
1 large egg, lightly beaten
1 Tbsp lime juice
1 tsp red chile paste
1/8 tsp worcestershire sauce
2 Tbsp butter
1 recipe lime butter sauce
1/3 c white wine
1 Tbsp lime juice
1 clove garlic, minced
2 Tbsp whipping cream
1/3 c butter, cut up
1 Tbsp sriracha hot sauce

Steps:

1. Drain salmon. Crumble salmon and pick out any bones. Place in large bowl. Set aside. In food processor, process parsley, celery and onion until finely chopped. Add to salmon. Add half of the panko, the mayonnaise, egg, lime juice, chile paste and Worcestershire sauce. Form eight 3-inch patties. Coat with remaining panko. In 12-inch skillet, heat 1 tablespoon butter over medium heat. Cook patties, half at a time, 10 minutes or until browned, turning halfway through. Repeat. Serve with Chile-Lime Sauce.
2. CHILE-LIME SAUCE: In a small saucepan combine white wine, lime juice, minced garlic. Bring to a boil then reduce heat to low. Wisk in whipping cream. Gradually whisk in butter cut up until melted. Stir in Asian Sriracha Hot Sauce.