Salmon Cakes on Mixed Vegetables

 

How to make Salmon Cakes With Salad

Video taken from the channel: Recipe Zone


 

How We Make Fried Salmon Patties, Best Old Fashioned Southern Cooks

Video taken from the channel: Collard Valley Cooks


 

How To Make Keto Salmon Patties Low Carb Salmon Cakes Keto Recipes

Video taken from the channel: No Hippie BBQ & Cooking


 

Low Carb SALMON PATTIES EASY Keto Salmon Croquettes Recipe!

Video taken from the channel: Highfalutin’ Low Carb


 

Crispy Salmon CakesHealthy Appetite with Shira Bocar

Video taken from the channel: Everyday Food


 

Salmon Cakes Gluten-Free Recipe Cooking with Schar feat. Sarah Green

Video taken from the channel: Schar gluten-free


 

Fresh Salmon Cakes Recipe Salmon Patties with Fresh Wild Salmon

Video taken from the channel: Food Wishes


Salmon cakes are done when firm when pressed and browned on the bottom; transfer to a plate. For the salad, place the greens, cucumber and carrot in a large bowl. In a jar or small bowl mix the oil and lemon juice. Pour over the greens and toss to coat. Divide the greens among four plates, and top each with a salmon cake.

Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with your favorite dressing; divide salad among 4 plates.

Top each with 2 salmon cakes (or if preferred you can serve them on the side). Step 1. Brush the bottom of a large deep frying pan with 1 tablespoon of the oil. Put the potatoes in the pan and sprinkle with 1/2 teaspoon of the salt.

Top with the onion and then the salmon. Salmon Cakes with Mixed Greens + Sriracha Aioli $ 11.00 Perfectly crisp on the outside and deliciously tender on the inside! Made with Atlantic salmon, white potato, scallions, bell pepper + egg, rolled in gluten free breadcrumbs and pan-seared, served over mixed greens with homemade Sriracha Aioli. These luscious salmon cakes are so easy to make. It is a good alternative to traditional crab cakes.

In my neck of the woods, crab can be very expensive because it comes from back east. Salmon is a good option as it is rich in omega fatty acids and a great source of protein. Here it is served with tender spring greens and lemon aioli. Working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned.

Remove from the skillet; if desired, serve on a bed of salad greens. Top with tzatziki. Canned wild salmon is the base for these fast, delicious salmon cakes. Serve them over mixed greens or with sauteed bell peppers and a piece of toasty focaccia.

The Best Mixed Green Salad With Salmon Recipes on Yummly | Peaches And Mixed Green Salad, Easy Mixed Green Salad With Fruit & Chicken, Mixed Green Salad With Fig, Prosciutto, Walnut And Parmesan. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes New Smart Thermometer. Heat oil in a large nonstick skillet over medium heat.

Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook until golden, 5 minutes more. Toss greens with half the buttermilk.

List of related literature:

To prep the salmon cakes, use a plastic cutting board and cut the salmon into large cubes and then chop until the texture is fine.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

The salmon is good on its own with just lemon wedges, or you can serve it with Horseradish Cream Sauce with Chives (recipe follows).

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Upend one ramekin on the bed of greens to remove the salmon mixture and garnish with cherry tomatoes and dill.

“Dadgum That's Good” by McLemore, John
from Dadgum That’s Good
by McLemore, John
Oxmoor House, 2017

In Step 2, add 2 tablespoons minced shallot and ¼ cup chopped fresh parsley or basil leaves or 2 tablespoons chopped freshtarragon, thyme, or dill leaves to the pan along with the salmon.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

Rub the salmon on both sides with 1 tablespoon of avocado oil, and season to taste with sea salt and lemon pepper.

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
Hay House, 2019

Then arrange them on a large dish, with 125 g (4 oz) of smoked salmon cut into strips in the centre.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Combine salmon, green onions, ginger, garlic, and salt in a large bowl and mix well.

“Racing Weight Cookbook: Lean, Light Recipes for Athletes” by Matt Fitzgerald, Georgie Fear
from Racing Weight Cookbook: Lean, Light Recipes for Athletes
by Matt Fitzgerald, Georgie Fear
VeloPress, 2014

Dredge both sides of the salmon cakes in the remaining breadcrumb mixture.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Sprinkle the brown sugar, mustard seeds, and black pepper over the salmon, then cover the fish with the dill, parsley, shallot, lemon, lime, and orange, distributing and layering the ingredients as evenly as you can along the length of the fish.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

37 comments

Your email address will not be published. Required fields are marked *

  • I normally hate sea creatures, and my fish cakes turn out bad, but these were resteraunt quality. Always fun to watch/try your recipes. You have a knack, thank you.

  • Register me under the “party of patty “. You will never hear me refer to this product as “cake “.

    I used to be a pastry chef, therefore I am in the school of thought of “salmon” and “cake” never being put together, in any manner, for any reason����‍♀️ Looks really good, however. Look forward to trying it out, thanks.

  • Could it be that the difference between salmon patties and salmon cakes is…(drum roll)…a TABLECLOTH?
    (Salmon patties are served with tartar sauce, salmon cakes with remoulade.)

  • Omgosh your cadence is so mmmkay…i like it. American accents aren’t so sing songy as you did reminds me of my culture of origin….thanks for the videoooooh.:)

  • I made these for my husband and he loves them because they are DELICIOUS!�� And my father just asked me to send him the recipe. Stay tune for his input.

  • Just made this for my family with the remoulade sauce and broccoli and sweet potato. It was superb! They loved it. Thanks for helping me go from a scared cook to a confident one!

  • You know now you have to make a cake. As the children’s rhyme goes.
    Patty cake, patty cake…LoL
    No seriously was these invented in Ireland.
    The trinity has green peppers. Wouldn’t this be more Spanish trinity. I think my wife would love these. I always wondered how the real thing would look and taste like.

  • Take that skin that still has a little flesh on it and fry it in a very small amount of oil until it turns golden brown. And then make a salmon skin roll! So good! Be patient. It takes a long time to get that classic crispy skin. Oh, and, if possible, do this outside so that your kitchen doesn’t smell like fried salmon skin for 5 days.

  • You should know this: Besides parasites inside the salmon (which is killed by putting the salmon in the freezer for 24-36 hours), there are bacteria on the surface of the lax.

    4:56 You say “Don’t be afraid to leave them a little medium inside, just like a salmon filet”. Well, that’s the thing. It’s completely different compared to a filet since the filet is cooked on all sides. That way, it’s ok to leave the filet a little medium inside because all the bacteria dies from the heat when you cook the surface of the filet. And the parasites (if there’s any) are killed in the freezing process.

    Minced salmon is therefore completely different. Since you’ve chopped the salmon up there’s bacteria inside the patty and therefore you must cook it all the way through!

    Exactly the same applies to minced meat a hamburger patty must be cooked all the way through. Even if beef and whole meat pieces can be cooked to raw, medium and so on. And even if a lot of (not very intelligent) people would like their hamburger patty to be cooked to medium/medium well, It’s wrong. But hey, if you like bacteria, go for it.
    Other than that, nice video.

    Btw, Google it if you don’t believe me!

  • Googled salmon cakes with fresh salmon… totally surprised & delighted to find it was my favorite Chef John! These are on for night.

  • Oh, this looks so good (capers!). I like how you let your personality come out. Now, where is that white sauce recipe so I can use my white tablecloth! ☺

  • LMAO!! when you opened the bag you know its hot!! But i gotta say i really want to try this!! looks really good! LMAO!! His head dont fit.:) seasoning sounds good!! great cook brother!

  • If we were introducted to “fake” mayonaise right from when mayonaise was invented, “real” mayonaise would be called “fake” mayonaise in modern times. So essentially you calling mayonaise fake is totally unwarranted. Its just that science and food technology has developed to provide healthier mayo options that were not known before. Your recipe is great though. I’m using real mayo btw. But I know that I have a valid argument. ❤️ ya food bitches. Oops. I meant wishes ��

  • I’m buying my salmon at a place that also sells tires and socks because 1) I’m a pleb and 2) Coronavirus makes us all grateful to find protein that doesn’t cause immediate vomiting.

  • I made these and these are my GO TO! I would seriously eat these if I wasn’t in Keto. So delish and makes you feel like you’re eating something with a crispy breading! 10/10 recommend!!!

  • Yum…My Mom made salmon cakes.
    Not as Fancy as these but delicious none the less.

    What is Fake Mayonnaise anyway?

    Thanks for this next level recipe of William Blake of Salmon Cakes, hehehe.
    ✌��

  • I tried this in lieu of my own but didn’t have capers so used Tartar Sauce (funny name that). It went well with a dry white and a salad.. Delicious. Thanks, Chef.

  • I followed the the recipe but used regular mustard instead of dijon. I did not use great quality salmon but it was not out of the can. Full of flavor and it taste really good.
    I will definitely make this again.

  • A particular nationwide chain that sells tires and socks is currently selling previously frozen wild sockeye salmon fillets from Russia. I’ve made salmon cakes using those and this recipe on two separate occasions this month and they were big hits each time!

  • As a viewer from Baltimore, I honestly can’t tell you how much I appreciate you using authentic Old Bay, and not just some “Chesapeake” seafood seasoning crap. It’s really not the same and anyone who knows, knows.

  • Grate recipe as usual. You rock not just in the kitchen but as a person. Humble and joyful as always. I enjoy watching you videos

  • I’ve never seen pretzels used for breading. It looked really good. Also like idea of not a lot of other ingredients used. I like to taste the salmon! Nice easy recipe. My Mom used can of celery soup in hers, & crackers for the breading. They were quite tasty. Thanks.

  • First video from this lady that I have seen… hope she has, or makes, a video about making delicious tuna cakes from canned tuna!

  • These look amazing! And if you have leftovers they could go in school lunch (which we live for over on our channel). We make these with panko or breadcrumbs but the pretzel idea is great. Plus, thanks for thinking of ways to clean fewer bowls! Mom approved!

  • Hi there Shira, this recipe that you demonstrated how to make sure looked like something so delicious and easy to make. Thanks for sharing this recipe.

  • I love salmon patties, but I’ve never made them this way. It really looks good, and I’m going to give this recipe a try this week. I am happy to see you back and doing videos again Shira. Keep up the great work.

  • Mmmm! Can’t wait to try…ground pretzels!?! I wouldn’t have thought that up..nor the dill…I’m not used to using…wow…I don’t think I have ever used fresh dill…I will for this recipe of goodness. Thank you!!!

  • As someone who grew up eating salmon and tuna croquettes frequently, this was a spot on recipe. Served it with some white rice and corn. Damn… brings back good memories!

  • i’ll be substituting the salmon with either hearts of palm or jackfruit.
    https://nutritionfacts.org/video/pollutants-in-salmon-and-our-own-fat/
    https://nutritionfacts.org/video/is-fish-oil-just-snake-oil/

  • Welcome back Shira! My wife and I were just talking the other day about how we missed your videos. Looking forward to more healthy recipes!

  • I’m definitely going to try these! Love salmon croquettes!! I have been trying many different keto recipes and most are bad or no taste BUT, I tried keto taco salad casserole from keto connect. OH MY GOSH!!! I could have eaten the whole damn casserole right there! (My very biggest problem is portion size, so I’m proud I only ate two servings… baby steps…) Do you know of other Mexican type things? I love Mexican, Asian… etc… absolutely love your channel. I just found it yesterday.

  • Your facial expressions tell us long before you speak how good or bad something tastes. If you ever try to be a professional gambler you will starve.

  • I am a LLP so from the south and love bell pepper with salmon or crab. I also add a tablespoon of Worcestershire sauce that really helps the flavor.

  • Just wondering WHEN are you getting your own segment on FoodNetwork?!?!??! I’m just saying ��and I’d love to be a guest test taster��just want to help you carb your calories ��

  • Who else is here at 1 AM about 13 videos in and you now have $100 less in your pocket because you’ve bought the keto salted caramel from the coffee video and the really expensive sugar from his pecan pie video ����‍♀️

  • fooled me. came here to see something about salmon croquettes. could do that commercial somewhere close to the end of your video. well maybe next time.

  • Wes how in the world do you eat those bones!!!!�� I got a small bone one time YEARS AGO from a piece of perch stuck in my throat.. it was awful!! My dear Mother always made these, I have always loved them.. but we always took out all those bones and especially that long round one lol!! Love your videos!! I laugh at your humor all the time!!��