SOCKEYE SALMON CAKES WITH PINK REMOULADE SAUCE
Steps:
- 1. Preheat the oven to 350 degrees. Line a 1/2 sheet pan with foil and then top with a rack insert. 2. MAKE THE SALMON CAKES: Remove the skin and bones from the Salmon; chop coarsely. To a large mixing bowl, add the chopped Salmon, and the next 11 ingredients. Gently mix until evenly combined. Form into 6 patties for a dinner entrée and about 18 for appetizers. Dip the top and bottom of each into the Panko breadcrumbs. Arrange in a single row on a platter and refrigerate while making the Remoulade sauce. 3. MAKE THE PINK REMOULADE SAUCE: To the bowl of a food processor add the mayonnaise and the next 7 ingredients. Pulse a few times until smooth. Remove to a medium mixing bowl and stir in the green onions and Italian parsley. Cover with plastic and refrigerate until ready to use. You can make this a few days ahead. 4. PUT IT ALL TOGETHER: In a 12" non-stick skillet add the canola oil; heat on medium-high just until you see a shimmer in the oil. Fry 3 Salmon cakes at a time; brown on each side. Remove to the prepared 1/2 sheet pan. Bake the Salmon cakes for 10 minutes just to firm up. 5. TO SERVE: Arrange the Salmon cakes on a round serving platter; sprinkle with fresh parsley. Serve with the Remoulade sauce in a small bowl in the middle and lemon wedges scattered around the cakes.
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Faizan Jan
f-jan77@hotmail.comThese salmon cakes were the perfect way to use up leftover salmon. They were delicious and easy to make!
Isabella Hammarlund
i_hammarlund96@yahoo.comThe salmon cakes were a bit bland. I think I'll add some more seasoning next time.
Teodora Mustata
mustata-teodora@gmail.comThese salmon cakes were a bit too fishy for my taste. I think I'll try a different recipe next time.
Vincente Martinez
vincente.m@aol.comI'm not a big fan of salmon, but these salmon cakes were surprisingly good. I'll definitely be making them again.
Rashid Amjad
ramjad@gmail.comThe salmon cakes were easy to make and tasted great! I'll definitely be making them again.
Fixed Multi
m_fixed93@gmail.comI made these salmon cakes for my friends and they loved them! They said they were the best salmon cakes they'd ever had.
Mari Stegeman
s-m@yahoo.comThe remoulade sauce was too tangy for me. I think I'll try a different sauce next time.
Akash bd
abd@yahoo.comThese salmon cakes were a bit too dry for my taste. I think I'll add some more mayonnaise next time.
Elias Osorio
eliasosorio@hotmail.comI followed the recipe exactly and the salmon cakes turned out perfectly. Highly recommend!
Maryam shaikh Shaikh
shaikh-m38@gmail.comThese salmon cakes are a great way to use up leftover salmon. They're also a healthy and delicious meal.
Looth Kyle
l.k90@yahoo.comI love this recipe! It's so easy to make and the salmon cakes are always delicious.
Harmony Walker
w_harmony49@gmail.comThese salmon cakes were a hit with my family! The remoulade sauce was the perfect complement to the flavorful salmon.