Best 5 Salmon Cakes With Old Bay Aioli Recipes

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Embark on a culinary journey as we dive into the realm of delectable salmon cakes, elevated by the flavorsome touch of Old Bay aioli. This delightful dish harmonizes the essence of the sea with a symphony of herbs and spices, promising a tantalizing treat for your taste buds. Whether you're a seasoned chef or a novice cook seeking to expand your culinary repertoire, this article will guide you through crafting this exquisite dish, transforming your kitchen into a haven of gastronomic delight.

Here are our top 5 tried and tested recipes!

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.

OLD BAY SALMON CAKES



Old Bay Salmon Cakes image

This is my favorite recipe for Salmon cakes. It's so easy to prepare and taste great! Old Bay recipes are always good, when I make these there is never any left. I usually make a double batch :)

Provided by Moonlightlady

Categories     One Dish Meal

Time 15m

Yield 5 serving(s)

Number Of Ingredients 3

1 (14 3/4 ounce) canned salmon or 1 lb salmon fillet, cooked
1 (1 1/3 ounce) package Old Bay Seasoning, classic salmon mix
1/2 cup mayonnaise

Steps:

  • Drain can of salmon or use cooked salmon. Remove skin and bones. Flake salmon.
  • Mix Old Bay Classic Salmon Mix and mayonnaise in large bowl. Add salmon; toss gently until well mixed. Shape into 5 patties.
  • Broil or fry 5 minutes per side or until golden brown, turning once. Serve with tartar sauce, mustard or crackers if desired.

Nutrition Facts : Calories 205.4, Fat 11.9, SaturatedFat 1.9, Cholesterol 74.7, Sodium 500.8, Carbohydrate 5.6, Fiber 0.7, Sugar 1.5, Protein 19.5

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

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

EASY SALMON CAKES



Easy Salmon Cakes image

Salmon cakes...made from canned or leftover salmon. VERY quick and easy!

Provided by Oliva

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 20m

Yield 4

Number Of Ingredients 9

2 cups fresh bread crumbs
2 eggs, beaten
¼ cup fresh parsley, chopped
¼ cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
¼ teaspoon ground black pepper
1 (14.75 ounce) can salmon, drained
2 tablespoons butter

Steps:

  • In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
  • Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
  • Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
  • In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 40 g, Cholesterol 153.7 mg, Fat 18.7 g, Fiber 2.8 g, Protein 34.8 g, SaturatedFat 6.7 g, Sodium 846.2 mg, Sugar 3.8 g

CHEF JOHN'S SALMON CAKES



Chef John's Salmon Cakes image

I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 55m

Yield 4

Number Of Ingredients 11

1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
2 eggs
½ lemon, juiced
1 tablespoon chopped capers
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
12 saltine crackers
1 tablespoon bread crumbs, or as needed
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
  • Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
  • Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
  • Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 14.6 g, Cholesterol 174.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 3.4 g, Sodium 1019.9 mg, Sugar 0.4 g

Tips:

  • Make sure to dice the salmon and vegetables very small so that they bind together well in the cakes.
  • Don't overmix the salmon mixture, as this will make the cakes tough.
  • Be careful not to overcook the salmon cakes, as they will become dry and crumbly.
  • Serve the salmon cakes with your favorite dipping sauce, such as Old Bay aioli, tartar sauce, or remoulade.
  • Salmon cakes can be made ahead of time and refrigerated for up to 2 days, or frozen for up to 3 months.

Conclusion:

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 are also a good source of protein and omega-3 fatty acids. With so many different variations to choose from, there is sure to be a salmon cake recipe that everyone will enjoy.

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