Salmon Cakes & Horseradish Aioli

These salmon patty-cakes are a wonderful alternative to crab cakes.  I developed this recipe for a friend who loves fish, but is allergic to shell fish.  This formulation is for entrée  portions, but done in smaller patties (I call them cakelettes), these are wonderful party appetizers.  One of my favorite cocktail party appetizers (especially if I’m serving Vodka cocktails) is to serve these as “bite size” fish sandwiches by cutting potato rolls in quarters, placing a dollop of smokey garlic-dill aioli on top of cakelettes and tooth picking all together with a large caper or chopped pimento as a finiale, but use your imagination for your own flourish/garnish.

 Salmon Patty-Cakes

Salmon Patties

Salmon Patties

Prepare Salmon Patty Cake Mixture, cover and refrigerate (up to 8 hours ahead)

  • 12 oz. pink salmon, skinless, boneless, (cooked). May use quality canned, drained.  Fresh is better)
  • 1/4 cup plain non-fat greek yogurt
  • 1 tablespoon whole-grain Dijon mustard
  • 1 cup diced cooked potatoes
  • 2 tbsp each
    • sweet pickle relish
    • diced cooked bacon
  • 1/2 cup each
    • diced sweet onion
    • diced celery
    • low-fat Best Food’s/Hellman’s mayonnaise
  • 1/4 cup each:
    • crushed garlic crouton
    • diced sweet peppers
    • Eggbeaters ( or one beaten egg)
    • 2 tsp sea salt
    • 1/2 tsp. cayenne pepper
  • Place all these ingredients together in a medium bowl and mix well, cover and refrigerate for at least half an hour, better for an hour or more (or up to 8 hours ahead).

Cocktail Aioli

Prepare Cocktail Aioli and Refrigerate (Up to 2 days ahead)

  • 1/4 cup plain fat-free greek yogurt
  • 3 tbsp each:
    •  low-fat Best Food’s/Hellman’s mayonnaise
    • Ketchup
  • 2 tsp each:
    • chopped fresh parsley
    • diced celery
    • chopped green onions
  • 1 tsp each:
    • capers, rinsed and drained
    • fresh squeezed lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • Dash of hot pepper sauce
  •  Stir together, cover and refrigerate.  (may be made ahead)

Prepare crumb coating .  Note:  I make this coating in bulk and keep refrigerated for up to 1 month.  It is perfect for quick coatings for pork chops and chicken medallions.

  • 3/4 cup crushed garlic crouton
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 tsp sea salt
  • 2 tbsp vegetable oil, 4 teaspoons butter
  • Fresh tarragon sprigs (optional for garnish)

Toss these 8 ingredients together and place in a shallow bowl with sides.

Bring salmon mixture from refrigerator  and shape into 2 1/2″ cakes (patties) , coat patties on both sides, placing patties on a pate until all the patties have been made.

Heat skillet on medium high heat, add vegetable oil.  Melt butter into vegetable oil then place patties in hot oil, browning well on both sides.   Don’t over crowd the skill;  cook only 3 or 4 patties at a time.  When golden and set remove the salmon patties from pan and drain on paper towels. Keep warm in in 300° F oven on a wire rack  until all the salmon has been finished.

As a meal, serve with crisp tender garlic green beans and cole slaw or a small arugula side salad. Yum!

This entry was posted in Cookbook, Fish, Free Recipes, Recipe of the Day, Taste Proven Recipes, What's for Dinner? Yum! and tagged , , . Bookmark the permalink.

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