simple preparing recipe Easy Salmon Cakes with 18 ingredients and 10 stages of easy cooking, which is bouncy delicious.
Without fail making ultimate Easy Salmon Cakes easy, fast, practical.
How are you my mother, at this time you get make recipe Easy Salmon Cakes with 18 ingredients and 10 steps. Next this is how to make it, please carefully carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 18 ingredients and 10 stages of easy cooking Easy Salmon Cakes.
Ingredients all Easy Salmon Cakes
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Needed : For the Salmon Cakes.
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Needed 1 lb : Salmon Filets.
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Needed 1 tbsp : olive oil.
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Prepare 1/2 cup : mayonnaise.
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Prepare 1 tbsp : dijon mustard.
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Needed 1 tsp : worcestershire sauce.
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Needed 1 : large egg lightly beaten.
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Needed 1/8 tsp : black pepper.
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Prepare 2 tbsp : dried parsley.
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Needed 1/2 tsp : smoked paprika.
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Prepare 1/4 cup : saltine crackers or pork rinds.
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Needed 1 tbsp : olive oil.
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Needed : For the Lemon Dill Sauce.
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Prepare 1 cup : mayonnaise.
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Needed : Juice and zest of 1 lemon.
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Prepare 1 tbsp : mustard.
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Prepare 1/2 tsp : black pepper.
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Prepare 1/4 cup : fresh chopped dill or 2 tbsp dried dill weed.
If all ingredients Easy Salmon Cakes it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Stages Cooking Easy Salmon Cakes
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Pre heat oven to 425 degrees.
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Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature..
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When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe..
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In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper, parsley and smoked paprika..
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Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the pork rinds or saltine crackers. (I used pork rinds for this recipe.).
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Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.).
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While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, pepper and dill in a small bowl. Cover and refrigerate until ready to serve..
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Heat the olive oil in a large skillet over medium-high heat..
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Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes..
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Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired..
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