Best 6 Salmon Cakes With Creamy Sauce Recipes

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Are you looking for a delicious and easy way to prepare salmon cakes with creamy sauce? Look no further! This article will guide you through the process of creating a flavorful and moist salmon cake, complemented by a creamy and tangy sauce that will tantalize your taste buds. With a few simple ingredients and a bit of culinary expertise, you can impress your family and friends with this delectable dish. Get ready to embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

SALMON CAKES WITH CREAMY GINGER-SESAME SAUCE



Salmon Cakes with Creamy Ginger-Sesame Sauce image

Provided by Ellie Krieger

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 14

6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows
1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons freshly grated ginger
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce

Steps:

  • Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
  • In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
  • Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
  • If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
  • Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.

Nutrition Facts : Calories 414 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 135 milligrams, Sodium 741 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 40 grams, Sugar 3 grams

SALMON CAKES WITH CREAMY SAUCE



Salmon Cakes With Creamy Sauce image

Make and share this Salmon Cakes With Creamy Sauce recipe from Food.com.

Provided by Sharon123

Categories     Canadian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

3 teaspoons extra virgin olive oil, divided
1 small sweet onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey (optional)
1 1/2-1 3/4 cups fresh whole wheat breadcrumbs
1/2 teaspoon fresh ground pepper
1 lemon, cut into wedges
1/4 cup mayonnaise
1/4 cup plain yogurt
2 scallions, finely chopped
1 tablespoon lemon juice
1 tablespoon fresh parsley or 1 tablespoon fresh cilantro
fresh ground pepper

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!

Nutrition Facts : Calories 277.7, Fat 15.3, SaturatedFat 2.8, Cholesterol 139.5, Sodium 586.2, Carbohydrate 8.8, Fiber 1.3, Sugar 3.3, Protein 27.5

SALMON CAKES WITH CREAMY DILL SAUCE



Salmon Cakes with Creamy Dill Sauce image

These salmon cakes are a perfect appetizer to any meal. The great thing is that you can make them into larger patties and serve them as a main course alongside a tossed salad and roasted vegetables or make these into burger-sized portions and slather the creamy dill sauce onto burger buns to make delicious seafood burgers.

Provided by Candid Appetite

Categories     Low-Carb     Pescatarian     Shellfish-Free     Soy-Free     Intermediate     Food Processor     Fridge     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Oven     Stove

Time 1h15m

Yield 6

Number Of Ingredients 27

1 pound Salmon
4 tablespoon Unsalted Butter
1 Red Onion
3 clove Garlic
1 Red Bell Pepper
1 Yellow Bell Pepper
4 stalk Celery
1 handful Fresh Parsley
1 tablespoon Capers
1 1/2 teaspoon Salt
1 1/2 teaspoon Freshly Ground Black Pepper
1 tablespoon Worcestershire Sauce
2 teaspoon Old Bay® Seasoning
to taste Hot Sauce
5 slice Bread
8 tablespoon Mayonnaise
1 tablespoon Dijon Mustard
2 Large Egg
1/2 cup All-Purpose Flour
as needed Olive Oil
2 Lemon
1/3 cup Mayonnaise
1/3 cup Sour Cream
1 tablespoon Horseradish
1 tablespoon Fresh Parsley
1/2 teaspoon Garlic Powder
1/4 cup Fresh Dill

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Place the Salt (1 teaspoon) skin side down onto a baking sheet. Drizzle each with Salmon (1 pound), about a teaspoon on each. Season with Olive Oil (as needed) and Freshly Ground Black Pepper (1 teaspoon)
  • While waiting for the oven to preheat, begin chopping the Red Onion (1), Red Bell Pepper (1), Yellow Bell Pepper (1), Garlic (3 clove), Celery (4 stalk), Fresh Parsley (1 handful), and Capers (1 tablespoon).
  • Roast salmon in the oven for about 15 to 20 minutes, depending on the size of your salmon, or until just cooked through. Remove from the oven and cover tightly with foil. Allow to cool down. Transfer to the fridge and let it chill completely.
  • Heat a skillet over medium high heat. Add the Unsalted Butter (4 tablespoon), When melted, add the chopped small red onion, red bell pepper, yellow bell pepper, garlic cloves, celery, parsley, and caper.
  • Cook about 5 to 8 minutes, until the veggsies are soft. Season with salt, black pepper, Worcestershire Sauce (1 tablespoon), Hot Sauce (to taste), and Old Bay® Seasoning (2 teaspoon). Cook a few minutes longer. Remove from the heat, transfer to a bowl
  • Process the Bread (5 slice) in a food processor until it resembles coarse crumbs. Dump out onto a baking sheet and bake for about 2 to 5 minutes until golden brown and crispy. Remove from the oven and allow to cool.
  • Separate the salmon from it's skin and flake it into a large mixing bowl. Add the Mayonnaise (8 tablespoon), Dijon Mustard (1 tablespoon), bread crumbs, cooked veggies, Large Egg (2), and a bit more salt and pepper.
  • Gently stir and fold, making sure to not breakdown the salmon too much, until completely combined and well incorporated. Cover with plastic wrap and chill in the fridge for at least 30 minutes.
  • Portion out the cakes and shape into patties, similar in size. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom. Dredge the salmon cakes in All-Purpose Flour (1/2 cup), then shake, and place in the pan.
  • Sauté for about 2 to 5 minutes per side, until golden brown and crispy. Transfer to a baking sheet and keep warm in a 250 degrees F (120 degrees C) oven until ready to eat.
  • Whisk Mayonnaise (1/3 cup), Sour Cream (1/3 cup), Horseradish (1 tablespoon), juice of Lemon (1/2), Fresh Parsley (1 tablespoon), Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon) and Fresh Dill (1/4 cup) together in a small bowl, until smooth.
  • Taste and check for seasonings and adjust accordingly. Cover tightly with plastic wrap or store in an airtight container. Will keep in the fridge for up to 1 week.
  • Serve the cakes with arugula, wedges of Lemon (1 1/2), and creamy dill sauce. The cakes can be made a few days in advance, and store in the fridge. Rewarm in the oven for a few minutes before serving. Enjoy!

Nutrition Facts : Calories 108 calories, Protein 4.3 g, Fat 7.1 g, Sodium 232.0 mg, SaturatedFat 2.0 g, TransFat 0.0 g, Cholesterol 25.2 mg, Carbohydrate 6.7 g, Fiber 0.7 g, Sugar 1.3 g, UnsaturatedFat 4.2 g

SALMON PATTIES WITH CREAMED PEAS



Salmon Patties with Creamed Peas image

Dress your salmon patties with the Creamed Pea sauce to give them a new flavor dimension and set them apart from the ordinary! Asparagus can be substituted for the peas.

Provided by BeachGirl

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 -4 tablespoons all-purpose flour
2 -4 teaspoons canola oil or 2 -4 teaspoons olive oil
1 (16 ounce) can salmon, reserve liquid
1 cup instant mashed potatoes
1/4 cup onion, grated or diced
2 teaspoons lemon juice
1/4 teaspoon ground black pepper
2 large eggs
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dried dill weed
1/2 teaspoon seasoning salt
3/4 cup milk (skim, 2% or whole)
1 (8 ounce) package frozen green peas

Steps:

  • PATTIES: Drain liquid from salmon and reserve for sauce.
  • Remove bones and skin, and flake salmon.
  • Mix all patty ingredients together.
  • Form into 4 patties.
  • Dip both sides in flour.
  • In frying pan, heat oil and fry patties over medium heat until lightly browned on both sides- about 10 minutes.
  • SAUCE: While patties are cooking, place peas in colander and rinse with hot water to defrost.
  • Drain In saucepan or skillet, melt butter; with whisk, stir in flour.
  • Gradually whisk in 1/4 cup reserved salmon liquid and milk, whisking to form a creamy sauce.
  • Add dill, salt and pepper, stirring constantly over medium heat until mixture gently boils and thickens.
  • Stir in the pea and cook 30 seconds to warm.
  • Do not cook peas.
  • Place patties on individual plates and spoon the sauce over.
  • ***Note: If you prefer, you can place the salmon mixture in 4 greased muffin cups and bake at 350 degrees for 25-30 minutes.
  • If using this method, omit the first two recipe ingredients (oil and flour).
  • VARIATION: You can substitute lightly steamed fresh asparagus for the peas.
  • If using asparagus, do not put in sauce.
  • Place asparagus over salmon patties and spoon sauce over both.

Nutrition Facts : Calories 387.2, Fat 16.4, SaturatedFat 6.3, Cholesterol 186.3, Sodium 251.4, Carbohydrate 26.9, Fiber 3.6, Sugar 4.2, Protein 32.2

SALMON PATTIES WITH DILL SAUCE



Salmon Patties With Dill Sauce image

My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!

Provided by tinalyn

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 30m

Yield 2

Number Of Ingredients 12

1 (5 ounce) can salmon, drained and flaked
½ cup dried breadcrumbs
2 tablespoons minced onion
1 tablespoon Dijon mustard
1 egg, lightly beaten
1 teaspoon lemon juice
sea salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
¼ cup light sour cream
1 teaspoon dill weed
¼ teaspoon garlic powder
sea salt to taste

Steps:

  • Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
  • Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
  • Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 24.2 g, Cholesterol 136 mg, Fat 19.5 g, Fiber 1.5 g, Protein 24.5 g, SaturatedFat 5.4 g, Sodium 1009.8 mg, Sugar 2.5 g

ASIAN SALMON CAKES WITH CREAMY MISO AND SAKE SAUCE



Asian Salmon Cakes with Creamy Miso and Sake Sauce image

A tasty flavorful appetizer, or great as a meal that uses lots of wonderful Asian flavors! You can also easily substitute for the ingredients and use leftovers too such as corn instead of onions, leftover salmon (BBQ'd, broiled or baked) instead of fresh or canned - and they still turn out great! A-plus crowd pleaser!

Provided by HUNNY OH

Categories     Fish Cakes

Time 30m

Yield 6

Number Of Ingredients 16

1 tablespoon vegetable oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1 green onion, chopped
1 tablespoon miso paste
1 cup heavy cream
¼ cup sake
¼ cup fresh lime juice
1 ½ cups dry bread crumbs
1 (7 ounce) can salmon, drained and flaked
⅓ cup chopped onion
¼ cup chopped fresh cilantro
1 egg
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil

Steps:

  • Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
  • In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
  • Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 24.4 g, Cholesterol 99.7 mg, Fat 27.1 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 11.5 g, Sodium 602.1 mg, Sugar 3.2 g

Tips: Cooking Perfect Salmon Cakes

- Use high-quality, fresh salmon. - Don't overmix the salmon mixture. Overmixing can make the cakes tough. - Form the cakes gently. Use a light touch to avoid compacting the mixture. - Pan-fry the cakes over medium heat. This will help them cook evenly and prevent them from sticking to the pan. - Finish cooking the cakes in the oven. This will help them cook through and develop a crispy crust. - Serve the cakes hot with your favorite dipping sauce.

Conclusion: Enjoying Delicious Salmon Cakes

Salmon cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover salmon. With a few simple tips, you can easily make perfect salmon cakes at home. So next time you're looking for a quick and easy meal, give salmon cakes a try!

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