Salmon meatballs are good on pasta, salad, or on their own. Cover them in marinara sauce, sweet and sour, teriyaki, or barbecue. This versatile meal is ready for any flavor pallet.
Ingredients
1 lb of Wild Alaskan Salmon burger
1/2 tablespoon of paprika
1 tablespoon of garlic powder
2 tablespoons dried chives
1 tablespoon Old Bay
Pinch of black pepper
1 tablespoon Apple Cider Vinegar
olive oil or butter
favorite BBQ sauce
In a large mixing bowl add the defrosted Wild Alaskan Salmon burger, paprika, garlic powder, dried chives, Old Bay, salt, pepper, and Apple Cider Vinegar.
Mix with your hands and chill in the fridge for 15-20 minutes.
Once chilled, use a melon baller or your hands to roll out balls from the mixture. Place on a sheet man until the entire mixture is all rolled out. Make sure the meatballs are all similar sizes.
Preheat your cast iron and add butter or olive oil so it coats the bottom of the pan.
Place the meatballs into the pan and sear on both sides for about 2-3 minutes per side.
No not crowd the pan, it will loose heat and it will be difficult to get a nice char on the meatballs.
Once all the meatballs are cooked, drain the fat from the cast iron and return the meatballs to the cast iron.
With no heat or very low heat toss the meatballs in your favorite BBQ sauce and serve as a sandwich, on a salad, or on its own.
This recipe is great for many flavors and the seasoning mix can be changed to line up with marinara sauce, teriyaki, or whatever flavor is your favorite.
The classic of fisherman everywhere. No frills, no extra work, just pure flavor
Cast iron pan
Lid to cover the pan or baking sheet
Old bay
1 stick Butter
1 Lemon
1 lb Wild Alaskan Salmon
Simon & Garfunkel Herbs (parsley, sage, rosemary, and Thyme)
Take your salmon out of the plastic bag and pat it dry. Put it on a plate and coat it in Old Bay on all sides.
Leave it out of the fridge while you preheat your cast iron. Once your cast iron is hot, take a big scoop of butter and put it in the hot pan. Whisk the butter so it melts and browns a little. Add the bouquet of S&G herbs to the butter.
Once the butter starts to foam turn the heat down a little and add the salmon skin-side down.
With a spoon baste the salmon with the butter. Once the bottom of the fish is starting to look cooked flip the fish over and baste the other side. Baste on each side for about 1-2 minutes.
Flip the fish over again and squeeze a whole lemon into the cast iron and cover quickly with a pot lid or baking sheet.
Reduce the heat and let the fish steam until it is cooked.
From a family gathering to a quick lunch break mac salad is versatile for all flavor profiles and brings on memories of summer afternoons
Ingredients
1 Package of macaroni
3/4 cup mayonnaise
1/3 cup yellow mustard
3 tablespoons lemon juice
½ bunch parsley
2 sticks of celery
2 small red radish
1 large carrot
1/2 small red onion
1 small red bell pepper
1/2 lb smoked salmon picked
2 tablespoons Old bay
In a large pot boil water and cook macaroni to package instructions.
While the noodles cook, dice the celery, radish, carrots, onion, bell pepper, and parsley. Pick the smoked salmon from the skin and rip into small pieces. Make sure to remove the bones.
Add mayo, mustard, lemon juice, and Old Bay to the bowl with salmon and diced vegetables.
Drain the pasta and let it cool a little then add the macaroni to all the other ingredients.
Season to taste and serve cold.
Also great with a little cheese and sun-dried tomatoes!
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.
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.
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.
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.
The combination of garlic, basil, Parmesan, and sun-dried tomatoes make this a fantastic party in your mouth.
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
Add all the ingredients in the bowl except for the salmon burger.
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.
Before mixing in the salmon burger make sure excess water is drain off or else they become too soft and gloopy.
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>
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.
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.
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There you have it. it is that simple and everyone will love it.
Yes, this is love at first bite for sure.
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.
So we at Alaska Home Pack wanted to take salmon cakes to another level. These aren’t for the weak of palate.
This is for the ones who love the classic buffalo wings dipped in blue cheese, only here, no dipping sauce needed.
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!
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
Now if you are hesitant on what type or brand of buffalo sauce, we use this one. Other favorite buffalo sauce will work.
Easy peasy just put the first five ingredients in a bowl.
Mix it up well.
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.
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.
They need to be almost but not quite done. Here there is barely any color.
You will need to baste them with the buffalo sauce.
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.
Now you will be dishing these up with no leftovers.
Or you can drizzle a little more sauce for good measure.
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.
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.
It is so light refreshing with Greek vegetables stuffed in between.
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)
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)
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.
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.
Add the rest of the ingredients together…..
Mix well and set aside.
For the stuffed salmon you first need to slice the thickness of the salmon in half…..
But not all the way so you can open it up like a book.
In a sautee pan on medium heat, add the olive oil and spinach
The mushrooms and start to sautee for three minutes.
Add the rest of the vegetables (setting aside one clove garlic) and sautee until soft. Â Add the cheese, take off of the heat, and mix well.
Grease a baking dish and gather the sauteed vegetables and cut salmon.
Divide the vegetables so that it is stuffed evenly between the salmon portions.
Salt, pepper, and garlic the tops of the salmon.
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.
Sprinkle with fresh lemon juice on top and serve with the tzatziki sauce.
Every bite comes with the goodness of the vegetables and the richness of the salmon.
You really can’t go wrong with these.
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. Â Bake for 15-25 minutes depending on the thickness of the salmon. Enjoy!
