Time 35m Number Of Ingredients 16 Steps:
Preheat oven to 425 degrees. Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature. When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe. In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper and parsley. Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the breadcrumbs. Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.) While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, salt, pepper and dill in a small bowl. Cover and refrigerate until ready to serve. Heat the olive oil in a large skillet over medium-high heat. Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes. Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired.
Time 30m Yield 2 Number Of Ingredients 12 Steps:
Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties. Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper. Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.
Time 27m Yield 4-8 serving(s) Number Of Ingredients 15 Steps:
Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and lemon juice in a small bowl, refrigerate until ready to serve. In a large bowl flake the salmon into fine flakes, combine with soft bread crumbs, onion of choice, milk, eggs, parsley, lemon juice, pepper, and dill weed. Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold). Dip patties into cracker crumbs to coat. Melt butter or margarine in a large skillet. Pan fry patties until golden brown on both sides. Serve with Dill Sauce. OPTIONAL: Serve with lemon wedges to squeeze over patties.
Time 55m Yield 6 to 8 salmon cakes Number Of Ingredients 20 Steps:
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes. Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels. Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste. Arrange the salmon cakes on a platter and serve alongside the sauce.
Time 40m Yield 20-24 patties Number Of Ingredients 9 Steps:
Bust up the salmon into flakes with a fork. I leave the bones and skin in because they pack a powerful nutritional punch. Add the remaining ingredients, except for the olive oil or butter, and mix well. Let rest 5 minutes. Add additional crumbs or milk if necessary to make a moist patty that holds together well. Heat a little olive oil or butter in a skillet over medium to medium-high heat and cook patties until the first side is nicely browned. Turn and cook other side to a nice brown. Make as many batches as necessary, using 2 skillets if you have room on the stove to speed up the process. Tip – do not turn too soon or the patty may fall apart. Plan to turn only once. Serve hot with lemon wedges to squeeze over them. Serve hot or cold as a sandwich on hard rolls with cocktail sauce or tartar sauce. Serve mini-patties as party snacks. For OAMC I suggest wrapping patties individually and reheating them in the microwave when wanted.
Time 1h5m Yield 4 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. In a large bowl, combine first 9 ingredients. Fill 8 greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned. , Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties.
Time 20m Yield 8 Number Of Ingredients 6 Steps:
Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.
Time 30m Yield 6 servings. Number Of Ingredients 15 Steps:
Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
More about “salmon patties with lemon dill sauce recipes”
Yield 8 servings Number Of Ingredients 10 Steps:
To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside. Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side. Put a dollop of the dill sauce on top of each patty and serve.
