Best Salmon Cakes With Garlic Aioli Recipes

SCRUMPTIOUS SALMON CAKES

Scrumptious Salmon Cakes image

This is one of my husband's favorite meals.

Provided by Judiebug

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 25m

Yield 8

Number Of Ingredients 13

Ingredients

2 (14.75 ounce) cans salmon, drained and flaked
¾ cup Italian-seasoned panko (Japanese bread crumbs)
½ cup minced fresh parsley
2 eggs, beaten
2 green onions, chopped
2 teaspoons seafood seasoning (such as Old Bay®)
1 ½ teaspoons ground black pepper
1 ½ teaspoons garlic powder
3 tablespoons Worcestershire sauce
3 tablespoons grated Parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons creamy salad dressing (such as Miracle Whip®)
1 tablespoon olive oil, or as needed, divided

Steps:

Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 10.8 g, Cholesterol 94.7 mg, Fat 12.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.8 g, Sodium 781.6 mg, Sugar 1.5 g

CAJUN SALMON CAKES WITH LEMON-GARLIC AIOLI

Cajun Salmon Cakes With Lemon-Garlic Aioli image

I got this from CookingLight.com. Boneless, canned, or foil-packed cooked salmon makes this an easy entrée. Serve with steamed broccoli and oven-baked fries

Provided by Luvs 2 Cook

Categories Cajun

Time 21m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

SALMON CAKE SLIDERS & GARLIC AIOLI

Salmon Cake Sliders & Garlic Aioli image

These delicious and healthy bits of goodness can be enjoyed without the slider buns if you want something even healthier.

Provided by Late Night Gourmet

Categories < 30 Mins

Time 25m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

1 lb salmon
1/4 cup dry breadcrumbs
1/2 ounce green onion, finely chopped
1 teaspoon kosher salt
1 egg
4 tablespoons olive oil mayonnaise
1 teaspoon spicy brown mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/2 cup bell pepper
1 tablespoon cilantro (for salmon cakes)
1/2 teaspoon seafood seasoning (such as Old BayÂ )
1 cup mayonnaise (for aioli)
1 tablespoon lemon juice (for aioli)
1 tablespoon cilantro (for ailoi)
1 medium garlic clove, minced (for ailoi)
1/4 teaspoon kosher salt (for ailoi)

Steps:

Set aside ingredients for aioli to be mixed separately.
Mix together salmon, bread crumbs, chopped cilantro, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired.
Chop bell pepper finely. Beat together egg, mayonnaise, hot sauce and mustard and blend with ingredients in the bowl.
Combine all ingredients (except ailoi ingredients) and mix well. Form into patties and pan fry on medium heat, until lightly brown.NOTE: with a good teflon pan, you shouldn't need to use oil.
Mix Ailoi ingredients together thoroughly and top as desired.

Nutrition Facts : Calories 66.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 32.9, Sodium 313.2, Carbohydrate 2.5, Fiber 0.3, Sugar 0.5, Protein 8.7

BAKED MOROCCAN SALMON PATTIES WITH GARLIC AIOLI

Baked Moroccan Salmon Patties With Garlic Aioli image

This is one of my most requested recipes from friends and family and a great way to take the unhealthy fried salmon patty to an entire new playing field. You can serve them as a main course or even make mini sliders for a great party food.

Provided by LindseyKay

Categories Moroccan

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

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

SALMON CAKES WITH LEMON AIOLI

Salmon Cakes With Lemon Aioli image

This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious!

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 30m

Yield 8 cakes, 3-4 serving(s)

Number Of Ingredients 21

Ingredients

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