Best Salmon Cakes With Cool Lime Sauce Recipes

SALMON CAKES

Steps:

• In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
• Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
• Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel-lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
• Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
• Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
• Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.

SOUTHERN-STYLE CRAB CAKES WITH COOL LIME SAUCE

Steps:

• Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended. Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.
• Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.
• Cook, in batches, in large nonstick skillet on medium heat 2 min. on each side or until heated through and golden brown on both sides. Meanwhile, mix sour cream, lime zest, and remaining mayo and lime juice until blended.
• Serve crab cakes with the lime sauce.

SALMON CAKES WITH LIME SAUCE

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.

EASY SALMON CAKES

Steps:

• In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
• Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
• Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
• In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

SALMON CAKES WITH CREAMY SAUCE

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!

BAKED SALMON CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.