Best Slammin Southwestern Salmon Patties Or Salmon Cakes Recipes

SLAMMIN' SALMON CRUNCHY CAKES WITH GAYLA SAUCE

Slammin' Salmon Crunchy Cakes With Gayla Sauce image

These cakes will make a salmon volunteer for the honor to be in this dish. I love these crispy little suckers and so does Dugan. The delicious sauce I blatantly stole from my friend Chef #119466 who blatantly stole it from Cooking Light. There is no honor among thieves.

Provided by Pot Scrubber

Categories < 30 Mins

Time 25m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 20

Ingredients

6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon lemon juice
1/2 teaspoon fresh lemon rind
1/4 teaspoon fresh black pepper
1/8 teaspoon red pepper flakes
1/4 cup red bell pepper, diced (I sometimes use jarred or drained pimientos)
1 teaspoon garlic, minced
4 green onions, chopped
1/4 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon seasoning salt
1/2 teaspoon Old Bay Seasoning
1/8 teaspoon dried dill
1/8 teaspoon cayenne
1 small egg, beaten
4 tablespoons dry breadcrumbs
14 3/4 ounces pink salmon, skin and bones removed and flaked
1 cup crushed corn flakes (not too finely or they won't be crunchy like I like them) or 1 cup panko breadcrumbs
vegetable oil, for frying

Steps:

Combine ingredients for the Gayla sauce and refrigerate.
Sautee red pepper about 3 minutes in a non stick skillet in some butter or margarine. Add chopped garlic for the last thirty seconds.
Combine peppers and garlic and all the rest of the ingredients except corn flakes in a bowl and mix together.
Make four equal sized balls of this mixture and roll well into cornflake crumbs. Pat crumbs firmly and make sure it is well coated.(Balls will be about the size of a small baseball).
Place balls on platter and press into patties about 1 inch thick.
Fry immediately in a few tablespoons of hot oil in a non stick skillet on medium high heat. (You don't want them to sit around too long or the cornflakes will absorb moisture from the patties and not fry up as crispy.) Sear them quickly but of course, do not burn them about 3 or 4 minutes a side.
NOTE: After mixing all the ingredients together you may refrigerate this to stiffen mixture up but I don't find it necessary unless you have used a very large egg. You may also make everything ahead of time and refrigerate. Simply remove about an hour before dinner and bring to room temperature or they will be hot on the outside but cold in the middle. Just don't roll in the cornflake crumbs until the last minute.
Another Note: For a nice variation feel free to add 1/2 tsp or so of cumin to give these a "Tex-Mex" taste topped with some chili con queso. Yum! Be creative! This is a drop-to-the-floor-crawl-to-the-door moist patty. Make it as directed the first time and then EXPERIMENT! Make it your own.

EASY SALMON CAKES

Easy Salmon Cakes image

Make and share this Easy Salmon Cakes recipe from Food.com.

Provided by Lakerdog2

Categories Lunch/Snacks

Time 32m

Yield 12 cakes, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 2/3 ounce) can salmon, drained, skin and bones discarded
1 (6 ounce) package chicken flavor Stove Top stuffing mix
1 cup kraft shredded low-moisture part-skim mozzarella cheese
3/4 cup water
2 green onions, sliced
1/3 cup kraft real mayo mayonnaise
1 tablespoon lemon juice

Steps:

Mix all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 minute.
Heat large nonstick skillet on medium heat. Add patties to skillet in batches.
Cook 6 minute or until golden brown on both sides, turning carefully after 3 minute.

Nutrition Facts : Calories 242.9, Fat 7.7, SaturatedFat 1.3, Cholesterol 39.7, Sodium 591.3, Carbohydrate 25.3, Fiber 1.1, Sugar 3.4, Protein 17.1

LEFTOVER SALMON CAKES(OR TUNA, OR CRAB)

Leftover Salmon Cakes(Or Tuna, or Crab) image

The cornbread gives this a Southern flair. You can use this base to make a variety of patties. = Salmon is my favorite, but I've made them with pretty much whatever I had on hand. Great for leftover salmon or even chicken. If you don't have leftover cornbread and don't want to make it, you can use breadcrumbs, or crushed crackers. You can also omit the potatoes if you don't have any.

Provided by little_wing

Categories Crab

Time 35m

Yield 6-7 patties

Number Of Ingredients 11

Ingredients

1 1/2 cups salmon
1/2 cup mashed potatoes
1/2 cup diced bell pepper (any color)
1/2 cup mayonnaise
1 egg, lightly beaten
1/2 cup cornbread, crumbled (more if needed)
2 tablespoons horseradish sauce
1 tablespoon dill
1 tablespoon lemon juice (or lime)
1 tablespoon hot sauce
3 -4 tablespoons oil, to fry

Steps:

Blend potatoes, mayo, horseradish sauce, hot sauce, and lemon juice together.
Add salmon, dill, egg and bell pepper. Mix gently but well.
Stir in breadcrumbs, adding more if needed to hold mixture together.
Shape into patties.
Fry each side 4-5 minutes or until browned.
great on a bun or own it's own with a salad.

Nutrition Facts : Calories 169.1, Fat 14.3, SaturatedFat 2.2, Cholesterol 40.7, Sodium 282, Carbohydrate 9.2, Fiber 0.7, Sugar 2.4, Protein 1.8

TEX MEX SALMON CAKES

Tex Mex Salmon Cakes image

I made this variation of salmon patties/cakes last night. Very frugal and thrifty recipe but tastes great. Serves 2 at 3 to 4 cakes each depending on how they are formed.

Provided by StrawberryParfait

Categories High Protein

Time 20m

Yield 6-8 patties/cakes, 2 serving(s)

Number Of Ingredients 6

Ingredients

14 ounces canned salmon (1 packet or can)
1 egg
2 tablespoons mayonnaise
2 tablespoons hot sauce or 2 tablespoons texas pete
1/2 teaspoon salt
1/2 cup breadcrumbs

Steps:

Mix all well. Form into small or medium size patties/cakes in hand.
Drizzle olive oil or vegetable oil in a skillet. Does not need to be a lot, just enough so the cakes won't stick.
Pan fry till golden brown on both sides.
Serve with Spanish Rice:.
Rice cooked for two people with 1/4 c salsa added.
Place rice in the middle of a plate and top with salmon cakes.
If desired: Dipping sauce Tex mex sauce: ranch dressing or mayonnaise with Texas Pete to taste.