Posts Tagged ‘salmon’


Salmon Cakes with Lemon Caper Mayonaise

July 15, 2011

Superb! This turns a $3 can of salmon into a gourmet meal,I would not use fresh salmon this way. These satisfied an overdue craving for crab cakes,  and works well for those that have shellfish allergies in their family . This is a compilation of at least ten recipes and I wouldn’t change it again. The perfect salmon cake with a divine sauce,that I have kicked up the lemon amounts to thin it a bit and make it less “mayo”y. Perfect alone as an appetizer, or served tonight with an accidental new keeper,orecchiette with  mushrooms and marsala.

  • 1 large can Alaskan Salmon
  • 1 egg
  • 1/2 C. panko ( I used whole wheat )
  • 1/2 sm. purple onion, finely diced
  • 2 t. capers
  • dash hot sauce (Moore’s!!)
  • 1/2  T. worcestershire sauce
  • 1/2 t. Old Bay
  • 1/2 t. black pepper
  • 1 t. Dijon mustard

Combine mustard with pepper, Old Bay,hot sauce and worcestershire sauce. Beat egg well. Look over the salmon and remove any small bones. To the salmon add the egg, mustard /spice mixture,onion and capers. Mix the panko in last.Refrigerate while you make the sauce.

Lemon Caper Mayonaise

  • 3/4 C. Hellman’s mayonaise
  • 1 whole lemon, zested and juiced
  • 2 T. capers
  • 1 T. dried dill/3 T. fresh dill
  • 1 t. pepper
  • 1 t. paprika
  • scallion for garnish

Combine all ingredients except scallion. Put in the refrigerator until ready to serve.

Form salmon into small patties,using about 3 tablespoons for each one.I prefer them small for several reasons:they cook more quickly without drying out, they don’t fall apart which can happen when you don’t use a ton of filler and they can be served as an appetizer or main course with a side this way.

Heat a large saute pan and add a few squirts of olive oil.Brown cakes about 4 minutes on each side.


Serve as an appetizer,garnished with Lemon Caper Mayonaise and scallions….

or as an entree’ surrounded by a delicious pasta.


Salmon With Coriander Crust

November 6, 2010
Admitedly coriander was not in my cabinet. It is just not a spice I have a lot of use for- or so I thought. I tried it on some Wild Alaskan Salmon recently and will be looking into some other recipes using it. If you love salmon, the coriander is a nice change and a great compliment to it. Like coriander,tumeric  is a spice used is Southeast Asian and Indian cooking. Baked jasmine rice with carmelized onions is the perfect side for this, as the seasonings are made for each other.(if you aren’t a salmon fan, tuna or swordfish will work as well.I happen to love salmon,especially the Wild Alaskan)
  • 3 T. ground coriander
  • 1 t. kosher salt
  • 1 & 1/2 t. black pepper
  • 4 salmon filets (approx 6 oz. each)
  • 2 T. olive oil

Combine coriander,salt and pepper.Coat both sides of the fish.Press on the coating to make sure it adheres which will result in a nice crust.Don’t forget to wash your hands well!

Pre- heat your frying pan on medium -high for 3-4 minutes.(Always pre- heat your frying pan before putting oil in) our oil in pan,then add fish skin side up.Cook about 3-4 minutes ,then turn over and cook 3-4 minutes more.Internal temp should be 145 and fish should flake easily but not fall apart!

The coriander really accents the beautiful color of the salmon.

Remove from the pan and serve withbaked jasmine rice with carmelized onions.Petite peas with sauted porcini mushrooms and shredded carrot, a bit of butter and  garlic salt to taste complete this meal.