Lemony Salmon Burgers with Garlic Aioli and Arugula

Lemony Salmon Burgers
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Rating: 5
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Salmon burgers offer a host of opportunities to create the comfort food that makes memories. How often have we heard from customers, “My grandmother used to make salmon cakes, and I loved them!” This one recipe we like on the boat. We buy large cases of lemons to take to Alaska. Fresh lemons last surprisingly well, and add a nice touch to boat cooking.
Servings
4 Burgers
Servings
4 Burgers
Lemony Salmon Burgers
Print Recipe
Yum
Votes: 2
Rating: 5
You:
Rate this recipe!
Salmon burgers offer a host of opportunities to create the comfort food that makes memories. How often have we heard from customers, “My grandmother used to make salmon cakes, and I loved them!” This one recipe we like on the boat. We buy large cases of lemons to take to Alaska. Fresh lemons last surprisingly well, and add a nice touch to boat cooking.
Servings
4 Burgers
Servings
4 Burgers
Ingredients
Garlic Aioli
Servings: Burgers
Units:
Instructions
Lemony Salmon Burgers
  1. Combine all ingredients and form into cakes. Refrigerate at least 1 hour or up to 1 day.
  2. Preheat oven to 375 degrees. Heat oil in your favorite frying pan on medium high heat(we like cast iron).
  3. Once the oil has heated cook the burgers on each side until golden brown and transfer into the oven and cook for 10 more minutes.
  4. On toasted bun spread freshly made garlic aioli and place a small amount of fresh arugula and a burger patty. Add any other condiments you prefer; fresh heirloom tomatoes or red onion would both be delicious.
Garlic Aioli
  1. Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
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Salmon & Shrimp Cakes with Double Radish Sauce

Salmon and Shrimp Cakes with Double Radish Sauce
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How did I live my life without radish sauce? Radish sauce is a delicious and nutritious accompaniment to many recipes, but is especially delicious with these great salmon cakes. These cakes freeze beautifully. Make a double batch and securely wrap the uncooked cakes and freeze. Bake at 425 degrees for 20 minutes or heat them in a lightly oiled frying pan.
Salmon and Shrimp Cakes with Double Radish Sauce
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How did I live my life without radish sauce? Radish sauce is a delicious and nutritious accompaniment to many recipes, but is especially delicious with these great salmon cakes. These cakes freeze beautifully. Make a double batch and securely wrap the uncooked cakes and freeze. Bake at 425 degrees for 20 minutes or heat them in a lightly oiled frying pan.
Ingredients
Salmon and Shrimp Cakes
Double Radish Sauce
Servings:
Units:
Instructions
  1. Using a food processor, pulse shrimp until finely minced.
  2. Put the minced shrimp to large bowl and add salmon, eggs, peas, scallion, 1 cup of the bread crumbs, mayonnaise, tarragon, and salt& pepper. Stir well.
  3. Divide into 12 portions, shape into cakes and coat with reserved breadcrumbs.
  4. Heat large skillet over medium high, then add 1 TBSP oil. Reduce heat to medium, brown patties cooking about 4 minutes per side or until golden brown. Don’t crowd the pan. Keep patties warm in 250 degrees oven and then cook remaining.
Double Radish Sauce
  1. In small bowl mix together shredded radish, sour cream and horseradish. Season with salt and pepper.
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Salmon Curry Cakes with Ginger and Pistachios

Salmon Curry Cakes with Ginger and Pistachios
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With ginger and pistachios, these salmon cakes are a little more exotic than usual, but they are delicious and make great leftovers. They also make wonderful appetizers. Redhead or Thinkpink work equally well in this flavorful recipe.
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Salmon Curry Cakes with Ginger and Pistachios
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With ginger and pistachios, these salmon cakes are a little more exotic than usual, but they are delicious and make great leftovers. They also make wonderful appetizers. Redhead or Thinkpink work equally well in this flavorful recipe.
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 Servings 15 minutes
Cook Time
10 minutes
Ingredients
Curry-Lemon Sauce
Servings: Servings
Units:
Instructions
  1. Melt butter in small frying pan over medium heat, then add curry powder, cooking briefly until it darkens slightly and become aromatic. Add onion, jalapeno pepper, garlic and ginger. Cook for 2 minutes or until garlic is golden.
  2. Gently blend cooked ingredients, drained and mashed salmon, eggs, breadcrumbs, pistachios, parsley and salt & pepper in a bowl.
  3. Make 8 balls, pressing each into a nice salmon cake. You may also make 16 portions and serve as delicious and unique appetizers.
  4. Heat large frying pan over medium heat, add oil and fry a few cakes at a time about 3 minutes per side or until nicely browned
  5. Serve with Curry-Lemon Sauce or your favorite chutney.
Curry-Lemon Sauce
  1. Mix All ingredients thoroughly, refrigerate any leftovers to serve on your favorite sandwiches or wraps.
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Paleo Salmon, Sweet Potato and Kale Hash

Paleo Salmon, Sweet Potato and Kale Hash w/ Fried Eggs
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Votes: 3
Rating: 4
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This super simple breakfast recipe can be prepared in a flash on busy mornings. The hash can be made ahead of time if necessary adding the salmon and eggs the morning of. The body likes protein in the mornings, and there is nothing like wild Alaska salmon for that. Delicious!
Servings
4 Servings
Servings
4 Servings
Paleo Salmon, Sweet Potato and Kale Hash w/ Fried Eggs
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Votes: 3
Rating: 4
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This super simple breakfast recipe can be prepared in a flash on busy mornings. The hash can be made ahead of time if necessary adding the salmon and eggs the morning of. The body likes protein in the mornings, and there is nothing like wild Alaska salmon for that. Delicious!
Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat oven to 200 degrees. In a large skillet soften onions in Avocado Oil, add Sweet Potatoes. Cook for 3-4 Minutes, until sweet potatoes are cooked through and slightly crispy on the outside.
  2. Add Kale, it is OK if the pan seems over flowing and deglaze the pan while steaming the vegetables with Veg stock and cook for another 5. Season with Paprika, cayenne, salt and pepper or any other spice blend you like and add Salmon.
  3. Keep hash warm in a 200 degree oven. In a separate frying pan fry the eggs to your preference.** Divide the hash between four plates and top each with an egg
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Salmon Cake Benedict w/ Horseradish Hollandaise

Salmon Cake Benedict w/ Horseradish Hollandaise
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Everybody loves a late, lazy brunch on the weekends. This classic recipe is updated a bit with salmon and horseradish; a classic combination for a special meal.
Servings
4 People
Servings
4 People
Salmon Cake Benedict w/ Horseradish Hollandaise
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Everybody loves a late, lazy brunch on the weekends. This classic recipe is updated a bit with salmon and horseradish; a classic combination for a special meal.
Servings
4 People
Servings
4 People
Ingredients
Horseradish Hollandaise
Servings: People
Units:
Instructions
  1. Over medium heat sauté onions until just soft and set aside. In a medium bowl combine Salmon, Herbs, Onions, Dijon and Egg and mix well. Add Breadcrumb and mix until evenly combined. Form into cakes and Refrigerate 30 minutes-2 hours.
  2. Preheat oven to 375 degrees while cakes are setting in the fridge and prepare a baking sheet with cooking spray and parchment. Bring a skillet up to medium-high heat and in batches brown both sides of each cake. After browning the cakes place on prepared baking sheet in the oven.
  3. Put enough water into a large sauté pan to come up 2 inches in the pan. Add 2 Tablespoons white vinegar. Bring the liquid to a simmer. Begin to toast English Muffins and prepare Hollandaise (recipe below) before moving forward with the eggs.
  4. Poach the eggs in a batch, no need to stir water when preparing more than a couple at a time. When fully cooked removed with a slotted spoon and drain on paper towels.
  5. Layer each half of English muffin with 1 prepared salmon cake, a poached egg and 1/8 of the hollandaise. Garnish with fresh dill and chives.
Horseradish Hollandaise
  1. Fill Blender with Hot Water and after allowing to heat up a bit empty and dry completely with a towel.
  2. Add Eggs, Lemon juice and Horseradish and Blend until combined. With blender running slowly add hot butter until thick, creamy sauce forms. Season with salt and pepper and serve immediately. 
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Sockeye Salmon Breakfast Sandwich w/ Red Onions and Caper Cream Cheese

Sockeye Salmon Breakfast Sandwich w/ Red Onions and Caper Cream Cheese
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Rating: 2.5
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These are delicious and can be put together quickly on busy mornings before work or school in about the same amount of time it takes to cook the egg.
Servings
4 Sandwiches
Servings
4 Sandwiches
Sockeye Salmon Breakfast Sandwich w/ Red Onions and Caper Cream Cheese
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Votes: 2
Rating: 2.5
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These are delicious and can be put together quickly on busy mornings before work or school in about the same amount of time it takes to cook the egg.
Servings
4 Sandwiches
Servings
4 Sandwiches
Ingredients
Servings: Sandwiches
Units:
Instructions
  1. 1. In a small bowl mix together Cream Cheese and chopped Capers. Toast English Muffins and spread evenly with CC mixture.
  2. 2. Divide flaked Salmon between pairs of English Muffins and top with an egg cooked to your preference and slices of red onion.
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