Best 8 Moms New England Salmon Cakes Recipes

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Welcome to the ultimate guide for discovering the most delectable recipe for "Mom's New England Salmon Cakes." Immerse yourself in a culinary journey where crispy, golden-brown exteriors meet tender, flaky interiors bursting with the flavors of wild-caught salmon, savory herbs, and a touch of nostalgia. This article will take you through a curated selection of recipes that live up to the legacy of this classic dish, ensuring an unforgettable experience for you and your loved ones. Get ready to embark on a taste sensation that pays homage to Mom's cherished New England tradition.

Here are our top 8 tried and tested recipes!

BAKED SALMON PATTIES



Baked Salmon Patties image

Baked Salmon Patties are easy enough for a weeknight dinner and fancy enough for a party appetizer, especially drizzled with lemon garlic aioli.

Provided by Marjory Pilley

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 11

1/4 cup onion (finely diced)
1/2 cup Panko breadcrumbs
1/2 cup sharp cheddar cheese (shredded)
2 Tablespoons parsley (chopped; can also you dry or omit this ingredient if you don't have it on hand.)
1 Tablespoon Worcestershire sauce
1 egg (lightly beaten)
15 ounces pink salmon (bones removed, well-drained)
3 Tablespoons mayonnaise
1 Tablespoon lemon juice
1 garlic clove (pressed or minced)
1/8 teaspoon paprika

Steps:

  • Preheat oven to 375 °F.
  • Combine onion, breadcrumbs, cheese, parsley, Worcestershire sauce and egg in a large bowl.
  • Flake salmon until it's uniformly crumbly and stir into other ingredients.
  • Scoop out 1/4 cup portions of the mixture, tightly compress and form into 8 small, slightly rounded patties.
  • Place salmon cakes on a greased baking sheet.
  • Bake uncovered for 10 minutes and then remove from the oven. Mist or lightly brush the tops with olive oil and CAREFULLY, flip to the other side.
  • Continue baking for 10 minutes more or until the salmon cakes are golden brown on top.
  • Allow cakes to rest for a minute or two before removing to serving plate.
  • Mix ingredients together in a small bowl. Drizzle over salmon cakes or serve on the side.

Nutrition Facts : Calories 331 kcal, Carbohydrate 8 g, Protein 31 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 148 mg, Sodium 673 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SALMON CAKES (CROQUETTES)



Salmon Cakes (Croquettes) image

Provided by Food Network

Yield 6 to 8 servings as appetizer o

Number Of Ingredients 12

1 pound cooked salmon, canned or fresh
1 small onion
1 beaten egg
1/2 cup soft bread crumbs
1 tablespoon Worcestershire sauce
1/4 to 1/2 teaspoon hot sauce
1/4 teaspoon black pepper
1 cup shredded sharp Cheddar cheese
1 tablespoon finely chopped parsley
1/4 cup flour
4 tablespoons butter or margarine
Lemon wedges

Steps:

  • If using canned salmon, drain and pick over carefully to remove dark cartilage and bones. Finely chop the onion. Using a fork, flake the salmon and then combine in a medium bowl with the onion, egg, bread crumbs, Worcestershire sauce, hot sauce, black pepper, cheese and parsley. Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds, about 1/2-inch thick. Sprinkle the flour on a plate or board. Dredge the patties in the flour, coating well, but dusting off excess flour. Place the patties in the refrigerator and let set for 30 minutes or longer. Heat the butter or margarine in a large skillet until foamy and hot. Add the patties and brown on both sides, cooking about 5 minutes. Remove the salmon cakes from the pan and drain on paper towels. Serve warm, with lemon wedges.

SALMON CAKES



Salmon Cakes image

For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 2h20m

Yield 5 servings

Number Of Ingredients 17

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
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 hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  • Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper 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.
  • Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
  • Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
  • Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, 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 preheated 250 degree F oven and serve hot.

SALMON CAKES



Salmon Cakes image

From Cuisine at Home. This was so easy to make and on the table in no time. Great with a splash of lemon. I serve it with steamed broccoli and baked sweet potatoes.

Provided by SharleneW

Categories     Savory

Time 44m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup panko breadcrumbs
1/2 cup celery, chopped
1/3 cup chopped fresh cilantro
1/4 cup onion, chopped
1 egg white
1 tablespoon hot sauce (Sriracha preferred)
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 lb fresh salmon, skinless, diced
2 tablespoons vegetable oil

Steps:

  • Process the first 9 ingredients in a food processor until the vegetables are minced.
  • Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3-cup measure. Lightly press into 1-inch thick patties, cover, and chill for 30 minutes. Preheat oven to 400°.
  • Heat the oil in an ovenproof sauté pan over medium-high. Add cakes and fry for 2 minutes per side, or until browned. Transfer pan to the oven and cook cakes through, 2-4 minutes.
  • Serving size: 2 cakes. 292 cal, 45% from fat; 15g total fat; 13g carb; 645mg sodium; 1g fiber; 26g protein.

CHEF JOHN'S FRESH SALMON CAKES



Chef John's Fresh Salmon Cakes image

Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
¼ cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise
¼ cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed

Steps:

  • Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
  • Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
  • Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
  • Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g

EASY SALMON CAKES



Easy Salmon Cakes image

These cakes are flavored simply with sauteed onion, lemon zest, and juice. Served with our Yogurt Sauce with Herbs and Apple, they make a tasty summer supper.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 teaspoon coarse salt
1/4 teaspoon ground pepper
3/4 cup plain dried breadcrumbs
1 large egg
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
3 flaked 6-ounce fillets Simple Poached Salmon
Yogurt Sauce with Herbs and Apple

Steps:

  • In a medium-size nonstick skillet, heat vegetable oil over medium-high. Add onion, finely chopped, and season with coarse salt and ground pepper. Cook until onion is tender, 3 minutes. Transfer to a bowl and let cool. Stir in 1/4 cup breadcrumbs, egg, lemon zest, and lemon juice. Gently fold in poached salmon.
  • Season 1/2 cup plain dried breadcrumbs with salt and pepper. Divide salmon mixture into 8 portions and dredge in breadcrumbs. Form into 3/4-inch-thick cakes, patting crumbs to adhere.
  • In a medium skillet, heat 1 tablespoon oil over medium. In two batches, cook salmon cakes until golden brown, 3 to 5 minutes per side, adding 1 tablespoon oil for second batch. Serve with yogurt sauce.

Nutrition Facts : Calories 447 g, Fat 22 g, Fiber 2 g, Protein 35 g

SALMON CAKES



Salmon Cakes image

"SINCE pinto beans and mashed potatoes were our usual daily fare, salmon was a special treat on Sundays. We ate these cakes fast as Mama could fry them-she couldn't get them off the griddle fast enough."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 10

2 large eggs
1/4 cup heavy whipping cream
1/4 cup cornmeal
2 tablespoons sliced green onions
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch pepper
1/2 teaspoon salt, optional
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 to 2 tablespoons butter

Steps:

  • In a small bowl, beat eggs. Stir in the cream, cornmeal, green onions, flour, baking powder, pepper and, if desired, salt. Flake salmon into bowl; blend gently. , Melt butter in a large nonstick skillet or griddle over medium heat. Drop salmon mixture by 1/3 cupfuls into butter. Fry in batches for 5 minutes on each side or until lightly browned. Serve warm.

Nutrition Facts : Calories 451 calories, Fat 25g fat (10g saturated fat), Cholesterol 267mg cholesterol, Sodium 694mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

FAVORITE SALMON CAKES



Favorite Salmon Cakes image

My husband said he liked these salmon cakes better than the ones his mom made. I will let you judge how you like them, but my whole family eats them! Garnish, if you wish, or just dish them out--they'll go fast!

Provided by Bibi

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 15

2 eggs, lightly beaten
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
½ teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste
½ cup minced red or green bell pepper
¼ cup fresh parsley, minced
¼ cup minced red onion
2 cups cooked salmon fillet, flaked
1 cup crushed saltine crackers, divided
4 tablespoons extra-virgin olive oil, divided
1 ½ tablespoons unsalted butter, divided
1 sprig fresh parsley
6 slices lemon

Steps:

  • Stir eggs, mayonnaise, mustard, Worcestershire sauce, salt, and white pepper together in a large bowl until there are no lumps left. Mix in bell pepper, parsley, and onion. Add salmon; toss gently to preserve some chunks. Add crushed saltines, barely tossing to mix the ingredients.
  • Use a 1/2 cup measuring cup to divide mixture into 12 cakes. Gently press remaining saltine crumbs onto the top and bottom of each cake. Place on a parchment-lined plate, adding parchment in between the layers. Refrigerate for 10 minutes.
  • Heat 2 tablespoons olive oil and 1/2 of the butter in a 12-inch skillet over medium heat. Gently place 1/2 of the patties into the heated oil and pan-fry for 4 minutes. Carefully turn and pan-fry an additional 4 minutes. Check for brownness, as you do not want your patties to burn.
  • Wipe out the skillet, add remaining oil and butter, and pan-fry the remaining patties in the same manner. Garnish salmon cakes with fresh parsley and lemon slices.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 6.5 g, Cholesterol 47.8 mg, Fat 11.7 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 2.7 g, Sodium 243.8 mg, Sugar 0.7 g

Tips:

  • Use fresh, high-quality salmon for the best flavor and texture.
  • Flake the salmon into small pieces to ensure even cooking.
  • Add some chopped fresh herbs, such as dill or parsley, to the salmon mixture for extra flavor.
  • Be careful not to overmix the salmon mixture, as this can make the cakes tough.
  • Form the salmon mixture into patties that are about 2 inches wide and 1 inch thick.
  • Pan-fry the salmon cakes over medium heat until they are golden brown and cooked through.
  • Serve the salmon cakes with your favorite sides, such as tartar sauce, lemon wedges, or a green salad.

Conclusion:

New England salmon cakes are a delicious and easy-to-make seafood dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover salmon, and they can also be made ahead of time and reheated. Whether you are a seafood lover or just looking for a new and exciting way to cook salmon, New England salmon cakes are sure to please.

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