Best Salmon Cakes With Chili Lime Cream Sauce Recipes

Salmon Cakes With Creamy Sauce image

Provided by Sharon123

Categories Canadian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

3 teaspoons extra virgin olive oil, divided
1 small sweet onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey (optional)
1 1/2-1 3/4 cups fresh whole wheat breadcrumbs
1/2 teaspoon fresh ground pepper
1 lemon, cut into wedges
1/4 cup mayonnaise
1/4 cup plain yogurt
2 scallions, finely chopped
1 tablespoon lemon juice
1 tablespoon fresh parsley or 1 tablespoon fresh cilantro
fresh ground pepper

Steps:

To make sauce:.
Combine ingredients in a small bowl and mix well. Set aside.
To make salmon cakes:.
Preheat oven to 450°F Coat a baking sheet with cooking spray.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
Enjoy!

Nutrition Facts : Calories 277.7, Fat 15.3, SaturatedFat 2.8, Cholesterol 139.5, Sodium 586.2, Carbohydrate 8.8, Fiber 1.3, Sugar 3.3, Protein 27.5

Salmon Cakes With Lime Sauce image

Provided by mamadelogan

Categories < 15 Mins

Time 15m

Yield 3 cakes each, 5 serving(s)

Number Of Ingredients 10

1 lime (juice of)
1/2 cup mayonnaise (may use fat free to reduce calories)
1/4 cup sour cream (may use fat free to reduce calories)
2 (6 ounce) cans boneless skinless pink salmon, packed in water, drained and flaked
1/4 cup red bell pepper (finely chopped)
1/4 thinly sliced green green onions with top
1 tablespoon cilantro (fresh and chopped)
3/4 cup breadcrumbs (unseasoned and divided)
1/3 cup mayonnaise (may use fat free to reduce calories)
1 egg (may use just white part to reduce calories)

Steps:

For the sauce:.
Combine in small bowl juice of lime, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve.
For salmon cakes:.
Drain salmon using a small colander bowl and flake using a pastry blender or fork. Add salmon to a bowl and add remaining ingredients (use only 1/2 cup of bread crumbs); mix well to combine.
Sprinkle remaining 1/4 cup of bread crumbs onto bottom of a shallow dish or plate. Scoop salmon mixture into balls ( I use a 2tb scoop) and flatten into bread crumbs coating booth sides evenly. Use more bread crumbs if necessary to coat salmon cakes.
Heat 1-2 tb of olive oil in skillet over medium heat until hot. Cook salmon cakes until golden brown, carefully turning once.

Barefoot Contessa's Salmon Cakes image

Provided by Manami

Time 1h15m

Yield 10 salmon cakes, 5 serving(s)

Number Of Ingredients 19

unsalted butter
olive oil
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 Tabasco sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
crushed red pepper flakes, to taste
1/2 lb cooked salmon
3/4 cup panko breadcrumbs (Japanese bread crumbs) or 3/4 cup plain breadcrumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Steps:

Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers 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; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
Add the cooked mixture and mix well.
Cover and chill in the refrigerator for 30 minutes.
Shape into salmon cakes, 2 1/2 to 3 ounces each.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
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 250 degree F oven and serve hot.
TO COOK SALMON:.
Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
Flake with your hands.
*Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.