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Thai Peanut Salmon Cakes

Fish is a very versatile protein.  This salmon cake recipe alludes to the Thai cuisine with the garlic-ginger-soy sauce-peanut combo.  Thai cuisine is really flavorful and that is why we latched on the idea of creating a Thai inspired salmon cake.  Of course Thai food utilized a lot of seafood so our product do well for this region.  We hope you like this one as much as we do.  Of course we utilize sriracha sauce and you can control the amount of spiciness with this ingredient.  If you want something with more kick, just add a little bit more.  If you have a sensitive palate for the spicy, feel free to reduce the amount.

 

 

 

This is what you need for this one:

3 TBS peanut butter
2 tsp Sriracha
2 TBS honey
3 TBS soy sauce
2 TBS fresh ginger minced
2 cloves garlic minced
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1 tsp fresh lime juice
1/4 cup cilantro minced
2 stalks green onion (green portion especially)
1 lb salmon burger, thawed and excess water drained

 

Mix together the first six ingredients in a small saucepan over medium heat until well blended and it is about to boil.  Pull off the heat and let cool.  There will be left over with this sauce and that is intentional to have for dipping sauce or mixint with mayo if you put these cakes on a bun and make a sandwich.

 

Add the mayo, bread crumbs, lime juice, cilantro, green onion, and 1/4 cup of the cooled sauce you just made.  Hold off on the salmon for now.

 

Mix it together very well and it should look like this.

 

Mix in the salmon burger meat and it look like this.

 

Form into patties and it should make 6-8.  Place the patties on a lined or grease cookie sheet and broil on the top rack of your oven for 5 minutes.  If they are a smaller patty or meatball, you only need to cook for 2-3 minutes.  That is it you are done.

 

They come out of the oven looking like this.

 

You can slather the patties with the remaining peanut sauce.  If not, you can mix it with a little may and use it for a sandwich.

 

But the cake can be eaten on its own as well.

 

The combination of the ginger, garlic, and soy sauce make this great but the touch of the peanut flavor make it irresistible.

 

 

recipe card

Thai Peanut Salmon Cakes

3 TBS peanut butter
2 tsp Sriracha
2 TBS honey
3 TBS soy sauce
2 TBS fresh ginger minced
2 cloves garlic minced
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1 tsp fresh lime juice
1/4 cup cilantro minced
2 stalks green onion (green portion especially)
1 lb salmon burger, thawed and excess water drained

Mix together the first ingredients in a small saucepan over medium heat.  Blend well until right before it begins to boil then remove from heat.  Let cool.  Combine the rest of the ingredients except for the salmon meat with 1/4 cup of cooled peanut sauce in a bowl and mix well.  Add salmon meat and mix until combined.  Form into 6-8 patties and place on a greased or lined cookie sheet.  Set your oven to broil and place patties on the top rack in the oven.  Broil for 5 minutes and it is done.  If you make patties half the size or into meatballs it will only take 2-3 minutes.

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Greek / Mediterranean Salmon Cakes

Do you agree that Greek food is pretty flavorful?  We think so, too.  That is why this salmon cake was developed, to capture all those flavors in a little cake.  This cake isn’t heavy and contains a lot of vegetables so it stays really moist.

 

 

You can use these and make a sandwich and add tzatziki sauce…. (you can find a tzatziki recipe here)

 

Or you can serve it on its own as the main event and accompany it with a salad, vegetables, or even with rice.

 

Here is what you need to get started:

1/4 cup chopped red onions
1/2 cup chopped mushrooms
1/3 cup chopped artichoke hearts
3/4 cup feta cheese
1/4 cup panko bread crumbs
1/4 cup mayonnaise
1/4 cup chopped Kalamata olives
2-3 cloves minced garlic
1/2 tsp dried oregano
1 lb salmon burger meat, thawed and excess water drained

Here is everything seen below.

 

Put all the ingredients in a bowl except for the salmon burger meat.

 

Mix really well.

 

Add the salmon burger and it should look something like this.

 

Form them into patties.  It will probably make about eight 3-ounce patties. Place them on a lined or greased cookie sheet.  Set your oven on high broil.  Broil on the top rack of your oven for 5 minutes and they will be done.  If you made smaller cakes or meatballs it will take about 2-3 minutes to cook.  It is pretty fast.

 

These patties will sure to delight your taste buds.  Serve it with tzatziki sauce and you hit a home run.

 

Here we served it on a bun with the tzatziki sauce and made a cucumber and red onion slaw to give it a little crunch.

 

This for sure will be a crowd pleaser and will impress your friends and family.

 

Bon Appétit!

 

 

Recipe Card:

 

Greek / Mediterranean Salmon Cakes

1/4 cup chopped red onions
1/2 cup chopped mushrooms
1/3 cup chopped artichoke hearts
3/4 cup feta cheese
1/4 cup panko bread crumbs
1/4 cup mayonnaise
1/4 cup chopped Kalamata olives
2-3 cloves minced garlic
1/2 tsp dried oregano
1 lb salmon burger meat, thawed and excess water drained

 

Mix together all the ingredients except for the Salmon.  This will help avoid over-mixing the salmon burger meat. Blend in the salmon burger (be sure that the excess water has been drained) until just combined.  Form into cakes or balls.  Makes at least 8 cakes.  Bake under the broil setting on the top rack of the oven for 4-5 minutes.  You can also pan fry as well as grill over a BBQ.

 

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Mexican Style Salmon Cakes

We at Alaska Home Pack are hoping for the world to see how versatile burger meat can be.

 

Enter in these Mexican style salmon cakes.  These are really great on their own, as well as in between two piece of bread, or chunked up in a taco.

 

 

First you will need the following:

1/4 cup mayonnaise
3/4 cup shredded Parmesan cheese
1/2 cup cilantro minced
1 tsp chili powder
1/4 tsp smoked paprika
1/2 tsp creole seasoning
1/2 tsp ground cumin
1 clove garlic minced
1/2 tsp garlic powder
1 1/2 TBS fresh lime juice
1/2 cup chopped green chiles
zest of 1 medium lime
1 lb  salmon burger thawed and excess water drained

 

You want to mix together all of these ingredients except for the salmon.

 

Mix in the ground salmon until well blended.

 

No you can form them into patties or in to balls.  Here, we formed them into patties and made about 8 total.

 

You want to set the oven to high broil and these will cook really quick.   Place pan on the highest rack in oven and it will only take 5 minutes.

 

These will do wonderfully for your next meal.

 

Recipe Card:

Mexican Style Salmon Cakes

(makes 8 3-oz cakes)

1/4 cup mayonnaise
3/4 cup shredded Parmesan cheese
1/2 cup cilantro minced
1 tsp chili powder
1/4 tsp smoked paprika
1/2 tsp creole seasoning
1/2 tsp ground cumin
1 clove garlic minced
1/2 tsp garlic powder
1 1/2 TBS fresh lime juice
1/2 cup chopped green chiles
zest of 1 medium lime
1 lb  salmon burger thawed and excess water drained

Mix together all the ingredients except for the Salmon.  This will help avoid over-mixing the salmon burger meat. Blend in the salmon burger (be sure that the excess water has been drained) until just compbined.  Form into cakes or balls.  Makes at least 8 cakes.  Bake under the broil setting on the top rack of the oven for 4-5 minutes.  You can also pan fry as well as grill over a BBQ.

 

 

 

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Italian Salmon Cakes

Do you believe at love at first bite?  We think you will with these Salmon cakes.  If you know someone who has an aversion to seafood they may very well make an exception here.

Italian Salmon Cakes | Alaska Home Pack

 

The combination of garlic, basil, Parmesan, and sun-dried tomatoes make this a fantastic party in your mouth.

Italian Salmon Cakes | Alaska Home Pack

 

Here is what you need to get started.

½ cup mayonnaise

¾ cup shredded parmesan cheese

¼ cup fresh basil minced

2 cloves garlic minced

½ tsp garlic powder

¼ cup sun dried tomatoes chopped

½ tsp Italian seasoning

¼ tsp pepper

½ tsp fresh lime juice

¼ tsp salt

½ cup panko bread crumbs

1 lb salmon burger, thawed and excess water drained

Italian Salmon Cakes | Alaska Home Pack

 

Add all the ingredients in the bowl except for the salmon burger.

Italian Salmon Cakes | Alaska Home Pack

 

Mix those ingredients well.  We do this so the salmon stays somewhat chunky instead of puree-like, so that you don’t loose the salmon texture.

Italian Salmon Cakes | Alaska Home Pack

 

Before mixing in the salmon burger make sure excess water is drain off or else they become too soft and gloopy.

Italian Salmon Cakes | Alaska Home Pack

 

Find the baking sheet either grease or line and grease.  We found this new tin foil where no grease is necessary. How about we give Reynolds Wrap a big high five on that?  <slap>

Italian Salmon Cakes | Alaska Home Pack

 

Form the mix into cakes.  These are on a 1/4 sheet pan which is half of what you would normally have in the kitchen.

Italian Salmon Cakes | Alaska Home Pack

 

You will want to place the pan on the top rack of the oven that is set on “broil”.  These larger patties will take about 5 minutes (depending on the oven).  So check at minute 3 or 4 just to be sure.  You want the edges to have a good brown color.

Italian Salmon Cakes | Alaska Home Pack Italian Salmon Cakes | Alaska Home Pack

 

There you have it.  it is that simple and everyone will love it.

Italian Salmon Cakes | Alaska Home Pack

 

Yes, this is love at first bite for sure.

Italian Salmon Cakes | Alaska Home Pack

 

Italian Salmon Cakes | Alaska Home Pack

 

Italian Salmon Cakes | Alaska Home Pack

 

 

Recipe Card:

Italian Salmon Cakes


Makes 6-8 (3 oz) cakes

½ cup mayonnaise

¾ cup shredded parmesan cheese

¼ cup fresh basil minced

2 cloves garlic minced

½ tsp garlic powder

¼ cup sun dried tomatoes chopped

½ tsp Italian seasoning

¼ tsp pepper

½ tsp fresh lime juice

¼ tsp salt

½ cup panko bread crumbs

1 lb salmon burger, thawed and excess water drained

 

Mix together all the ingredients well, except for the salmon.  This will help avoid over-mixing the salmon burger.  Blend in the salmon burger (be sure to drain off excess water) until just combined.  Form into cakes or balls.  Makes at least 6 cakes.  Bake under broil setting on the top rack in the oven for about 4-5 minutes, pan fry over the stove, or grill over BBQ.

 

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Buffalo Blue Cheese Salmon Cakes

So we at Alaska Home Pack wanted to take salmon cakes to another level.   These aren’t for the weak of palate.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

This is for the ones who love the classic buffalo wings dipped in blue cheese, only here, no dipping sauce needed.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

 

When your home pack comes, you may look at your salmon burger and become perplexed because you have no idea what to do with it.

NOT TO WORRY!

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

This is so easy it only needs six ingredients:

1/2 cup chopped celery

1/4 cup buffalo sauce + more for basting

3/4 cup blue cheese

1/2 cup panko bread crumbs

1/4 cup mayonnaise

1 lb salmon burger

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

 

Now if you are hesitant on what type or brand of buffalo sauce, we use this one.  Other favorite buffalo sauce will work.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

Easy peasy just put the first five ingredients in a bowl.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

Mix it up well.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

Before adding in the salmon burger make sure all the excess water is drained.  We usually use a fine metal strainer and pat with paper towels.  Mix in the salmon burger until incorporated.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

Form mixture into cakes on a greased or non-stick pan.  We used a non-stick foil here, so no grease necessary.  Set it on the top rack of the oven with the temperature set to broil.  Larger cakes will need 4 minutes in the oven smaller cakes need 2 or 3 minutes.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

They need to be almost but not quite done.  Here there is barely any color.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

You will need to baste them with the buffalo sauce.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

Put them back in the oven and broil for 1 more minute.  By doing this, it gives the sauce a little staying power on the cakes.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

Now you will be dishing these up with no leftovers.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

 

 

Or you can drizzle a little more sauce for good measure.

Buffalo Blue Cheese Salmon Cakes | Alaska Home Pack

Enjoy!

 

Recipe card:

Buffalo Blue Cheese Salmon Cakes

(makes 6-8 3-oz cakes)

½ cup chopped celery

¼ cup buffalo sauce (Frank’s Red Hot Buffalo Wing Sauce)

¾ cup blue cheese crumbled (or gargonzola)

½ cup panko bread crumbs

¼ cup mayonnaise

1 lb salmon burger, thawed and excess water drained

Mix all the ingredients together well, except for the salmon.  This will help avoid over-mixing the salmon burger.  Blend in the salmon burger (be sure to drain off excess water) until just combined.  Form into cakes or balls.  Makes at least 6 (3 oz) cakes.  Bake under broil setting on the top rack in the oven for 3-4 minutes, remove from oven.  Schmear some buffalo sauce on top of each cake and return the patties in the oven for an additional minute.

 

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Greek Stuffed Salmon with Tzatziki Sauce

Salmon is a great fish rich in omega-3 and has a clean distinct flavor of its’ own.  Greek food is flavorful with diverse components.  Put the two together and you have a great flavor marriage for your taste buds.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

It is so light refreshing with Greek vegetables stuffed in between.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Here is what you need first for Tzatziki Sauce:

1 cup plain Greek yogurt
1 cucumber (I used half of English cucumber) seeded and chopped
1 TBS Olive Oil
1/4 lemon juiced
salt & pepper to taste
1 TBS fresh dill chopped
2 cloves garlic

(see below)

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Here is what you need for the stuffed salmon:

1/2 cup red onion sliced and quartered
1/4 cup chopped kalamata olives
3 cloves garlic minced
1/2 tsp dried oregano
1 cup chopped mushrooms
2 cups baby spinach leaves
1/2 cup feta cheese + more to garnish
1/2 cup chopped marinated artichoke hearts
1 TBS olive oil
4-6 (4-6 oz) portions coho salmon

(see below)

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

 

Start with the Tzatziki sauce in order for the ingredients to meld together.

Starting with the cucumber, slice it down the middle and seed it by scooping them out with a spoon.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

I like to use the English cucumber since the skin is not as tough as the regular.  Either kind can be used.  You only need to chop half of the English cucumber and then all of the regular cucumber.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Add the rest of the ingredients together…..

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Mix well and set aside.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

For the stuffed salmon you first need to slice the thickness of the salmon in half…..

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

But not all the way so you can open it up like a book.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

In a sautee pan on medium heat, add the olive oil and spinach

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

The mushrooms and start to sautee for three minutes.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Add the rest of the vegetables (setting aside one clove garlic) and sautee until soft.  Add the cheese, take off of the heat, and mix well.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Grease a baking dish and gather the sauteed vegetables and cut salmon.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Divide the vegetables so that it is stuffed evenly between the salmon portions.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Salt, pepper, and garlic the tops of the salmon.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Place in the middle of preheated oven at 375 degrees and bake for 15 -25 minutes depending on the thickness.  These that I have here took about 15 minutes because they were so thin.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Sprinkle with fresh lemon juice on top and serve with the tzatziki sauce.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Every bite comes with the goodness of the vegetables and the richness of the salmon.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

You really can’t go wrong with these.

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

Greek Stuffed Salmon with Tzatziki Sauce | Alaska Home Pack

 

Recipe Card

 

Tzatziki Sauce:

1 cup plain Greek yogurt
1 cucumber (I used half of English cucumber) seeded and chopped
1 TBS Olive Oil
1/4 lemon juiced
salt & pepper to taste
1 TBS fresh dill chopped
2 cloves garlic

 

Stuffed Salmon:

1/2 cup red onion sliced and quartered
1/4 cup chopped kalamata olives
3 cloves garlic minced
1/2 tsp dried oregano
1 cup chopped mushrooms
2 cups baby spinach leaves
1/2 cup feta cheese + more to garnish
1/2 cup chopped marinated artichoke hearts
1 TBS olive oil
4-6 (4-6 oz) portions coho salmon

For the tzatziki sauce, seed and chop the cucumber. The cucumbers with the rest of the Tzatziki ingredients, mix together well and set aside.

Cut the thickness of the salmon portions in half not cutting through so that it makes a flap and that can open and close like a book.  Set aside.  Sautee the spinach with the olive oil and chopped mushrooms over medium heat for three minutes.  Add in the rest of the vegetables, holding out one clove of garlic, sauteeing the vegetables until soft.  Add the cheese and take off the heat.  Using an oiled baking dish, stuff the sauteed vegetables in the salmon portions and place in the baking dish.  Salt, pepper and sprinkle the garlic over all the portions.  Place in the middle of a 375 degree preheated oven.  Bake for 15-25 minutes depending on the thickness of the salmon.  Enjoy!