Have you ever tried making delicious cakes from salmon? If not yet, then try it now with the following easy recipe of Dilled Salmon Cakes.

Ingredients for the Sauce:

1/2 cup Sour Cream

1/3 cup chopped Tomato

1/3 cup chopped Cucumber

1 tbsp finely chopped fresh dill

1 tbsp finely chopped onion

Ingredients for the Salmon Cakes:

1 can Pink Salmon with bones removed

2 large Egg Whites, lightly beaten

3/4 cup Quick Oats

1/3 cup Milk

2 tbsp finely chopped Onion

1 tbsp finely chopped fresh dill

1/4 tsp salt

Method:

To prepare the sauce for dilled salmon cakes, you need to combine all the ingredients of the sauce in a bowl and mix well. Then, cover it and keep in refrigerator to chill for making salmon cakes.

To prepare salmon cakes, you need to mix all the ingredients for the salmon cakes in a bowl and keep aside for about 5 minutes. Then, shape this mixture in to 6 oval patties of about 1 inch thickness.

Now, grease a non stick skillet with a non stick cooking spray and cook salmon cakes in it over medium heat for about 4 minutes on both sides until it is golden brown.

Serve the dilled salmon cakes hot with the prepared sauce.

Get ready to try out a new salmon dish this season. Yes, we are talking about the exotic Smoked Salmon with Hazelnut-Crusted Chèvre. This is an easy to prepare seafood dish that will satiate your taste buds beyond limit.

Ingredients:

2 150 g packages of Soft chèvre (goat cheese)
300 g cold smoked Salmon (lox) thinly sliced
1/2 cup toasted Hazelnuts, ground 
6 handfuls of Watercress or other mixed salad greens with salad dressing
1 Egg, beaten 
2 tbsp Flour 
1 tbsp butter

Method:

To make this delicious salmon dish, you first need to cut each goat cheese into 3 discs and then roll them in a mixture of flour, beaten egg and toasted hazelnuts and then keep aside.

After this, toss salad greens with the dressing and mound them on 6 different plates. Now, arrange slices of the smoked salmon around these dressed greens. Next step would be to heat butter in a pan and when it begins to froth, add cheese rounds in it and fry then until they are golden and cheese melts.

After this, place one round of goat cheese on top of the salad on each of the 6 plates and serve immediately.

For those seeking an ultimate fish recipe, here is a new and interesting recipe. Try out Chinese New Year Salmon Salad Recipe and satiate your taste buds with its tangy taste.

Ingredients

1 lb salmon fillet, poached, 1 pomelo, 2 green onions, shredded, 6 cups fresh baby spinach, ¼ cup rice wine, ¼ cup + 1tsp soy sauce, 1/3 cup minced cilantro, 1 tbsp vegetable oil, 1 tbsp honey, 1 tbsp sugar, 1 tsp dark sesame oil, 1 tsp mustard, ½ tsp pepper and ½ tsp grated ginger root.

Method

To make the delicious Chinese New Year Salmon dish, you first need to poach the salmon on the skin side in water for about 10 minutes.

The next step would be to remove the salmon on a platter and keep it aside to cool. After this, use a sharp knife to cut its skin from the corner and to separate its connective fibers.

Now, mix honey with mustard, 1 tsp soy sauce and brush the top of the salmon with this mixture and then cover and refrigerate it.

After this, take a small bowl and mix ¼ soy sauce with wine, vinegar, sugar, ginger and the oils. Whisk in it pepper.

Then, mix green onions and spinach on a platter and use it as a dressing to toss the salmon. Now, peel and cut the pomelo and remove its membranes and cut in to sections. Spread this pomelo over the prepared salmon and also sprinkle cilantro and serve.

Bored of eating same old Salmon recipes? Then, try out the new Caramelized Tuna with Cherry Salsa Recipe, as I did and satiate your taste buds with its delicious taste. This is an easy to prepare recipe and the quantity mentioned here is sufficient to serve 4 people at a time.

Ingredients:

1 ½ pounds fresh salmon fillet with skin

1 ripe mango or papaya, seeded, peeled and chopped

1 cup frozen tart cherries, drained and halved

3 tbsp packed brown sugar

2 tbsp chopped fresh cilantro

1 tbsp grated orange peel

2 tsp balsamic vinegar

½ tsp coarsely ground pepper

¼ tsp crushed red pepper

Method:

First of all, you need to thaw the fish and after that take a bowl and mix brown sugar, pepper and orange peel. Now, place the fish in a shallow pan and rub the sugar mixture over it. Then, leave it covered to refrigerate for 2 to 8 hours.

Next step is to remove the fish from the pan to drain the juices. Now, place the salmon with its skin facing down on a gas grill over a medium heat and grill for about 20 minutes.

Toss in together mango or papaya with cherries, vinegar, cilantro and red pepper. Now, spoon this prepared fruit salsa over the prepared fish and serve hot. In case, you don’t get the cherries, then feel free to replace them with frozen tart cherries.

Ingredients:

3 (6 ounce) portions cooked salmon

3 (6 ounce) cans salmon, drained

2 large eggs, beaten

20 blades fresh chives, chopped

1 ½ cup cracker meal

½ cup chili sauce

½ cup mayonnaise

½ red bell pepper, finely chopped

2 tsp Old Bay seasoning blend

3 tbsp fresh dili, chopped

2 tbsp dili pickle relish

1 tsp cayenne pepper sauce

1 lemon, zested and juiced

Vegetable Oil for frying

Extra-virgin olive oil for frying

Salad greens

Salt to taste

Method:

First of all, heat a large skillet with an inch of frying oil. Then, flake the cooked salmon using a fork. After this add cracker meal in a bowl and spread it on the fish with your hands.

Next step is to add the eggs along with pepper, seasoning, chives, pepper sauce, dili and lemon zest in a bowl. Mix it all well and if the mixture too wet, add some cracker meal in it. Then, form 3-inch patties of salmon cakes with about 1cm thickness. Make about 8 to 10 cakes and then fry them for 3 to 4 minutes. Now, drain excess oil on a plate lined with paper towel.

Once, you have done this much, toss the salad greens with salt and lemon juice. Then, drizzle the greens with a bit of extra-virgin olive oil and toss it again. Now, combine chili sauce and mayonnaise. Serve the salmon cakes on a layer of greens and top it with mayonnaise chili sauce.

Pink Grapefruit – 1

100% Florida grapefruit juice – 1 cup

Brown Sugar – 2 Tablespoons

Worcestershire Sauce – 2 Tablespoons

Tomato Paste – 2 Tablespoons

Reduced sodium soy sauce – ¼ cup

Cherry Tomatoes – ½ pound

Boneless wild skinless salmon – 1 pound

Apple cider vinegar -  2 Tablespoons

Garlic – 2 cloves

Zucchini – 1

Red Onion – 1

Wooden skewers – 12

Yellow or orange pepper – 1

Method:

Cut salmon into 1 inch chunks, red onion into 1 inch chunks and zucchini into ½ inch chunks.

Chop the bottom and top of grapefruit. Put it with its cut side down and cut along the curve using a paring knife. Now turn the fruit across its side and cut 1-inch slice giving it a flower like shape. Cut each flower in half.

In a small saucepan, put Florida grapefruit juice, tomato paste, soy sauce, brown sugar, Worcestershire sauce, garlic and vinegar.

Boil the mixture and turn the flame to sim. Cook for 15 – 20 minutes. Stir occasionally. Now the sauce will be thickened and will be reduced to half.

Preheat oven to 205°C.

Cover cookie sheets with aluminum foil and coat with cooking spray.

Thread tomatoes, salmon, onion, zucchini, peppers and grapefruit slices on skewers.

Bake for 10 – 12 minutes after drizzling with half of teriyaki sauce.

Salmon is not translucent in the center now and is moist.

Drizzle with rest of the sauce and your dish is ready to serve.

Ingredients

4 salmon fillets

1 cup water

½ cup dry white wine

8 asparagus spears

1 sprig parsley

1 tarragon sprig

Few julienne vegetables mix

Few rings of white onion

Few leaves of cilantro

½ teaspoon salt

Juice of ½ lime

Method

First of all, mix all the ingredients except salmon in a heavy skillet and boil.

Now, add the salmon fillets and simmer the temperature.

Poach the salmon fillets for about 8 minutes after covering the skillet with a lid.

Then, remove the onion and fresh herbs from the broth and divide the julienne vegetables in four bowls and then place the salmon fillets over them.

Now, pour the poaching liquid over the salmon and garnish as per your wish with the slice of lime and cantaloupe balls.

Ingredients

450g salmon

120g sliced smoked salmon

120g low fat soft cheese

4 tablespoons water

4 tablespoons mayonnaise

1 tablespoon lemon juice

2 teaspoons chopped fresh dill

1/ 2 teaspoon tomato puree

1 bay leaf

Fresh dill

Lemon slices

Cucumber slices

Dash Tabasco

Salt to taste

Method

Put the fish in a casserole with water and bay leaf. Now, cover and cook for about 5 minutes on high flame or until the fish flakes.

Then, remove the bones and skin and put the fish in a mixer and blend well. Keep the cooking liquid and process the fish with cheese, lemon juice, salt, dill, tomato puree and Tabasco till it is smooth. Keep on adding the reserved cooking liquid if required when the mixture gets thick.

Now, fill the moulds with the mixture and chill until it is firm. Spread 1 tablespoon of mayonnaise before serving over the mound of salmon mousse.

Then, cut slices of smoked salmon and press on the mayonnaise to cover the mousse completely. Leave it to set for 30 minutes at room temperature before serving.

Garnish with cucumber slices, dill and lemon.

Ingredients

1 can salmon, undrained and flaked

1 medium garlic clove, minced

1 slice of bread

3 tablespoon chopped green onion

3 tablespoon minced green bell pepper

1 tablespoon fresh chopped dill weed

1 egg

1 tablespoon flour

1/ 2 teaspoon sweet paprika

3 tablespoon vegetable oil

1 teaspoon salt

freshly ground black pepper to taste

Method

Take a large bowl and mix together salmon, bread, green onion, flour, paprika, egg, garlic, salt, pepper and bell pepper.

Form about 8 patties of 1/ 2-inch thickness each with the mixture.

In a large skillet, heat oil over medium high heat and cook the patties until nicely browned from both the sides.

Serve hot with your favorite dip.

Ingredients

1 1/ 2 pounds salmon fillets

1/ 3 cup soy sauce

1/ 3 cup water

1/ 3 cup brown sugar

1/ 4 cup vegetable oil

garlic powder to taste

lemon powder to taste

salt to taste

Method

Take a dish and place the salmon fillets and season them with salt, garlic powder and lemon pepper.

Mix soy sauce, brown sugar, water and vegetable oil in a small bowl until the sugar is dissolved.

Place the fish in a large resealable plastic bag with the prepared sauce mixture and seal. Refrigerate it for at least 2 hours.

Now, preheat the grill at medium heat and then lightly oil the grill grate.

Place the salmon on the preheated grill and discard the marinade. Grill the salmon for 6 to 8 minutes on each side or until the fish flakes easily with a fork.

Serve hot with your favorite dip.