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Fresh Salmon Cakes with Lemon Dipping Sauce

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Salmon Cakes with Lemon Dipping Sauce

Sometimes it can be a challenge to get the kids to eat their fish, but salmon cakes are the perfect way to introduce this protein-dense finger food to your family. These pretty patties can also be made in advance and tucked into the freezer for future meals, especially nights when you’d rather not fuss. They make for a simple light supper when sided with a salad or some seasonal vegetables, but can also be sandwiched in a bun for healthy update on the traditional burger. Served with a tangy lemon dipping sauce, this meal is sure to be popular with everyone at the table regardless of their age.

  • Servings: Makes 8 cakes

  • Difficulty:  Novice

  • Total Time Required: 1 hour 20 minutes

Ingredients

For the salmon cakes:

  • 1lb. Canadian farmed Atlantic salmon
  • 3 tablespoons olive oil, divided
  • Kosher salt and fresh ground pepper
  • ½ cup unseasoned breadcrumbs
  • 1/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • ½ teaspoon hot sauce
  • 1 teaspoon Old Bay seasoning
  • 1/3 cup chopped parsley
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon lemon juice
  • 2 large eggs, lightly beaten
  • 2 tablespoons butter

For the lemon sauce:

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoon lemon juice
  • 2 teaspoons grainy Dijon mustard
  • 2 teaspoons chopped fresh parsley, dill or mixture of both
  • Kosher salt and fresh ground pepper

Recipe Author:

Thank you to Jan Scott from Family Bites for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Brush one tablespoon of the olive oil over the fish and season with salt and pepper. Bake until cooked through, 15-20 minutes. Let cool completely and then flake with a fork.
  • In a large bowl stir together the breadcrumbs, mayonnaise, mustard, hot sauce, Old Bay seasoning, parsley, capers, lemon juice, and eggs. Add the salmon and mix gently until ingredients just hold together. Cover and chill for 30 minutes.
  • While the salmon mixture chills make the dipping sauce. Whisk together mayonnaise, sour cream, lemon juice, mustard and chopped herbs; season with salt and pepper. Chill in the refrigerator until needed.
  • Shape salmon mixture into 8 patties. Heat the remaining olive oil and butter in a large pan over medium heat. In batches, fry the salmon cakes cooking for 3-4 minutes per side, or until golden brown.
  • Drain on paper towels and keep warm in a 250° oven. Serve hot with dipping sauce, if desired.
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Grilled Atlantic Salmon with Ginger Glaze

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Seafood is a natural for grilling and this spicy sweet salmon recipe is no exception. The ginger glaze can be prepared in minutes and adds exotic Asian flavours and a touch of heat to locally farmed Atlantic salmon. Be sure and buy salmon with the skin on for grilling, it will help hold the fish together while it cooks.

  • Servings: 4

  • Difficulty: Novice

  • Total Time: 15-20 minutes

Ingredients:

  • ½ cup oyster sauce*
  • 1 ½ tablespoons finely grated fresh ginger
  • 1 tablespoon brown sugar
  • 1 ½ tablespoons soy sauce
  • 1 ½  teaspoons sesame oil
  • 4 Canadian farmed Atlantic salmon fillets (skin-on) approx 200 grams each
  • Vegetable oil

*available in the Asian food section of most supermarkets

Recipe Author:

Thank you to Beth Dunham from Beth Dunham Photography for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • In a small bowl, whisk together the oyster sauce, ginger, brown sugar, soy sauce, and sesame oil until thoroughly combined.
  • Pat each piece of salmon dry with a paper towel.
  • Over indirect medium-high heat on a well-oiled grill, cook the salmon skin side up for 4-5 minutes or until the fish releases easily from the grill. Using a spatula, flip the salmon so that the skin side is down. Brush the top and sides of the salmon liberally with the glaze and continue to cook for another 4-5 minutes.  As a general rule of thumb, grill salmon 6-8 minutes for every inch of thickness.  
  • Like any protein, let the salmon rest for a few minutes before serving.
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Atlantic Salmon Tacos with Avocado Tomato Salad

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No need to visit the taco truck! These Atlantic Salmon Tacos couldn’t be easier to make at home and they’re guaranteed to be tastier than your favourite Mexican take-out. A simple roasted Atlantic Salmon filet with a quick and easy seasoning rub, served in taco shells and topped with a delicious salad made with juicy tomatoes and fresh avocados, shredded cheese and chopped cilantro. It’s the perfect easy summer dinner to enjoy on the patio with friends and it makes a delicious and healthy light lunch!

  • Servings: 6

  • Difficulty: Novice

  • Total Time Required: 25-30 minutes

Ingredients

For the salmon:

  • 1 700g Fresh Canadian farmed Atlantic salmon filet
  • 2 Tablespoons your favourite low-sodium taco seasoning
  • 2 Tablespoons olive oil
  • For the Avocado Tomato Salad:
  • 3/4 cup whole kernel corn (canned or thawed from frozen)
  • 3/4 cup black beans (canned, rinsed and drained)
  • 2 cups chopped grape tomatoes
  • 4 large avocados, cut into chunks
  • ¼ cup finely chopped red onion
  • 2 cloves fresh garlic, minced
  • 2 Tablespoons fresh lime juice
  • 1/4 cup chopped cilantro

For serving:

  • Taco shells
  • Shredded cheese
  • Chopped cilantro

Recipe Author:

Thank you to Chrissie Baker from The Busy Baker for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper and brushing the parchment with a teaspoon or so of olive oil.
  • Combine the taco seasoning and olive oil in a small bowl, mixing until it becomes a paste. Place the salmon filet on the prepared baking sheet and rub the salmon filet with the seasoning/oil mixture until it’s fully coated.
  • Bake the salmon at 400 degrees Fahrenheit for about 22-25 minutes or until it flakes easily with a fork in the middle but is still moist and tender.
  • For the salad, add the corn and black beans to a large bowl along with the chopped tomatoes, the chunks of avocado, chopped red onion, and minced garlic. Drizzle the lime juice overtop and toss everything together very well. Add the chopped cilantro and toss lightly just to combine.
  • Once the salad is prepared, shred the salmon lightly with a fork and serve it in taco shells topped with the salad, some shredded cheese and more cilantro.
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Salmon Rice Bowl with Mermaid Chips

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Recipes like this should be thought of as a back pocket essential for getting a good family meal on the table. Healthy, quick cooking and customizable, this versatile dinner is destined to become a favourite family meal, if only because each person at the table has the ability to tweak their “bowl” in order to include the toppings they’re most fond of. If snap peas and radishes aren’t appealing to all, feel free to replace them with chunks of avocado, edamame, or sliced peppers. Just don’t skip the “mermaid chips” - they’re the edible equivalent of fairy dust and are sure to be the thing to lure your kids into trying the dish.

  • Servings: 4

  • Difficulty: Novice - Competent

  • Total Time Required:  30-40 minutes

(prep and cook time combined)

Ingredients

For the marinade:

  • ⅓ cup soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon sriracha
  • 1 clove garlic, minced
  • Juice of 1 lime

For the rice bowl:

  • 1 ½ lbs. Canadian farmed Atlantic salmon
  • 1 cup jasmine rice
  • ½ cup chopped snap peas
  • ½ cup julienned carrots
  • ½ cup julienned radishes
  • 1 sheet nori, torn into small pieces
  • Optional: sliced scallions and sesame seeds

Recipe Author:

Thank you to Jan Scott from Family Bites for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Whisk together the soy sauce, brown sugar, sesame oil, sriracha, garlic and lime juice in a small bowl. Continue stirring until the sugar dissolves.
  • Place the salmon in a large ziptop bag and cover with half the marinade. Reserve the remainder of the marinade for later. Seal the bag and store the salmon in the refrigerator for 20 minutes.
  • Meanwhile, preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil and lightly coat with non-stick spray. Cook the rice according to the package directions.
  • Remove the marinated salmon from the refrigerator and place skin-side down on the prepared baking sheet. Bake for 10-12 minutes (depending on the thickness of the salmon), brushing some of the leftover marinade on the salmon every four or five minutes to help the top of the fish caramelize.
  • Remove cooked salmon from the oven and break it up into large bite-sized chunks.
  • In a large bowl combine the snap peas, carrots and radishes. Pour the remaining marinade over and mix well.  
  • Divide the rice evenly between four bowls. Do the same with the vegetable mixture and toss to combine. Top with pieces of the salmon and sprinkle with the torn nori. Before serving, scatter with green onions and sesame seeds, if using.
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Orange Cumin Roasted Salmon with Cherry Tomatoes

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Bright citrus flavours contrast with the earthy notes of cumin in this flavourful everything-in-one-skillet meal. Sear the salmon first in hot cast-iron skillet, and finish in the oven. Minimal prep and very little clean-up makes this an ideal choice for busy weeknights.
Inspired by the culinary traditions of Italian Riviera, there’s nothing fussy, just a simple preparation that really lets the ingredients shine.

  • Servings: 2

  • Difficulty: Novice

  • Total Time: 20-25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 small shallots - thinly sliced
  • ½ teaspoon ground cumin
  • 2 Canadian farmed Atlantic salmon steaks (1 ½ -2 inches thick)
  • 1 cup cherry tomatoes
  • 1 clove garlic- finely minced
  • Zest and juice of one orange (¼ cup of juice)

Recipe Author:

Thank you to Beth Dunham from Beth Dunham Photography for creating this recipe. For more great recipes like this follow her on Twitter, Facebook, Instagram and Pinterest!

Method

  • Preheat the oven to 400F.
  • Heat your skillet over medium high heat, add the olive oil and heat until shimmering but not smoking.  Add the shallots and cumin to oil and sauté for 2-3 minutes, just until the shallots are translucent. 
  • Meanwhile, pat the salmon steaks dry on a paper towel to ensure a good sear when they go into the skillet. 
  • Use a spatula to push the shallots to the side of the pan, and add the salmon steaks to hot oil and leave them be for a minute or two. 
  • Using a spatula or tongs, carefully flip the salmon steaks to sear the other side.  If the salmon sticks when you try and flip it, let it cook for another few moments, it will release once properly seared. 
  • Next, redistribute the shallots around the salmon, and add the cherry tomatoes and garlic.  Let everything cook for another 2-3 minutes before adding the orange juice and zest to the skillet.
  • Once you’ve added the juice and zest, put the skillet in the oven to finish cooking the salmon.
  • Cook for another 8-10 minutes, depending on the thickness of your salmon steaks.  If you prefer you salmon toward medium-rare, reduce the baking time to 5-6 minutes.
  • Serve with a green salad and some crusty bread for quick nutritious dinner for two.
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