DILL SALMON CAKES
Make the evening anything but ordinary with our Dill Salmon Cakes recipe. Shredded mozzarella, dill weed, lemon juice and mayonnaise give these Dill Salmon Cakes a remarkable taste they'll ask for again and again. Plus, Dill Salmon Cakes only take 20 minutes to prep!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine ingredients; shape into 12 patties, using 1/3 cup salmon mixture for each patty.
- Place in single layer on baking sheet.
- Refrigerate 1 hour.
- Cook patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning over after 3 min.
Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
HEALTHIER SALMON CAKES WITH LIME DILL SAUCE
This preparation is a "healthier" version of the traditional salmon cakes with tartar sauce. The lime dill sauce is delicious on Maryland-style crab cakes as well. This recipe came from a local periodical.
Provided by D. Todd Miller
Categories Beginner Cook
Time 1h18m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 19
Steps:
- To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
- Gently mix salmon and panko breadcrumbs into the yogurt mixture.
- Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes. Refrigerate for 1 to 4 hours.
- Meanwhile, prepare the lime dill sauce. In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper. Mix well and refrigerate until well chilled.
- To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
- Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
- Serve the cakes hot with the chilled lime dill sauce.
LEMON-DILL SALMON CAKES
Chopped Meyer lemon adds sweet, aromatic notes to each and every bite of these tender salmon cakes.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 8
Steps:
- In a medium bowl stir together egg, 3/4 cup panko, salmon, chopped lemon, dill weed, 2 Tbsp. water, and 1/4 tsp. each salt and black pepper.
- Place remaining 1/2 cup panko in a small bowl. For each cake, shape 1/4 cup salmon mixture into a ball. Roll in panko to coat; press to 1/2 inch thick.
- In a large skillet heat 2 Tbsp. vegetable oil over medium-high heat; add half of the salmon cakes in a single layer. Cook 5 to 7 minutes or until browned and crisp, turning once. (If necessary, reduce heat to medium to prevent overbrowning.) Remove; cover to keep warm. Repeat with remaining oil and cakes.
- Meanwhile, for salad, in a bowl toss greens with lemon juice and a drizzle of olive oil. Serve salad with salmon cakes; top with additional dill weed.
- *For regular lemon: Use 1 tsp. zest and 1 Tbsp. juice in salmon cakes; use 2 Tbsp. lemon juice over salad.
Nutrition Facts : Calories 270 kcal, Carbohydrate 16 g, Cholesterol 67 mg, Protein 17 g, SaturatedFat 2 g, Sodium 404 mg, Sugar 1 g, Fat 16 g, UnsaturatedFat 12 g
SALMON CAKES WITH DILL SAUCE
Make and share this Salmon Cakes With Dill Sauce recipe from Food.com.
Provided by Aunt Willie
Categories < 30 Mins
Time 20m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Flake salmon so no large lumps remain.
- Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well.
- Form into four cakes. Coat with additional breadcrumbs.
- Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil.
- Fry cakes in skillet until golden on both sides -- about 5 minutes per side.
- Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly.
- Slowly add the milk/salmon juice, stirring all the while.
- Simmer 3 minutes, adding dill during last minute of cooking.
- Serve over fish cakes.
SALMON & DILL FISH CAKES IN 4 EASY STEPS
Everybody loves fish cakes, and even the complete beginner can master these mouthwatering morsels
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Yield Makes 8
Number Of Ingredients 14
Steps:
- Poaching the salmon: Put the salmon in a frying pan with the bay leaves and dill stalks. Pour over enough milk to cover the fish (you may not need all the milk), bring to the boil, then lower heat to a gentle simmer and leave to poach for 4 mins. Turn off the heat, then leave the fish to continue cooking in the poaching liquid for 5 mins. Lift the salmon out with a fish slice onto a plate. Flake into large pieces with a fork, then leave to cool.
- Making and drying out the mash: Meanwhile, cook the potatoes in boiling salted water for about 10 mins, or until tender. Drain well, then leave to cool in a colander for 2 mins. Tip back into the pan and return to the hob on a low setting. Mash the potatoes, watching that the mash doesn't catch at the bottom of the pan, for 2-3 mins - it should be dry and fluffy. Stir in lemon zest, mayonnaise, mustard, capers and some seasoning.
- Mixing and shaping fish cakes Pat away any liquid from the fish, then carefully lift the pieces into the pan with the mash. With your hands, gently mix together until roughly combined; it should take just a few movements or the fish will break up. Dust hands and work surface with flour. Shape a handful of the mix into a patty-shaped cake, about 2.5cm thick. Repeat to make 8 cakes.
- Breadcrumbing and frying Dip the cakes into the egg, then press into the breadcrumbs all over. Heat half the oil in a frying pan until very hot. Fry 4 fish cakes for 5 mins each side until golden. Remove; keep warm. Repeat with the rest, or freeze. Serve with lemon wedges and watercress.
Nutrition Facts : Calories 431 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.05 milligram of sodium
THE BEST SALMON FISH CAKES
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat the grill.
- Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
- Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
- Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
- Shape into 4 large fish cakes.
- Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
- Serve with salad and lemon wedges.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
DILLED SALMON CAKES
Make and share this Dilled Salmon Cakes recipe from Food.com.
Provided by I Cook Therefore I
Categories European
Time 25m
Yield 5 cakes, 2-5 serving(s)
Number Of Ingredients 12
Steps:
- For the Sauce:.
- Combine all ingredients in a small bowl and mix well.
- Cover and chill while making the cakes.
- For the Cakes:.
- Combine the salmon, oats, milk, egg whites, onion, dill, and salt in a medium bowl and mix well; let stand 5 minutes.
- Shape into 5 oval patties about 1 inch thick.
- Lightly spray a non-stick skillet with cooking spray.
- Cook salmon cakes over medium heat for 3-4 minutes on each side, or until golden brown and heated through.
- Serve with the sauce.
Nutrition Facts : Calories 441.3, Fat 9.5, SaturatedFat 1.7, Cholesterol 111.6, Sodium 268.2, Carbohydrate 30.6, Fiber 3.6, Sugar 9.2, Protein 55.9
SEARED SALMON CAKES WITH DILL
This is a recipe I have modified to my taste that I got from a Native American Cookbook. The cakes can be made in either a muffin tin or you can fry them in a little olive oil or oil of your choice. And you can use your favorite seasoning if you don't like dill. You can also use the milk of your choice. You may also use whole eggs if you prefer. It's also a great way to use leftover fresh salmon.
Provided by Riverside Len
Categories Native American
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Drain water from the Salmon and put Salmon in a medium bowl.
- Add dill and stir to break up the Salmon.
- Add milk, cornmeal and egg whites.
- Stir to blend everything in well.
- If baking,.
- Grease 6 standard muffin tins, no stick cooking spray works well.
- Divide mixture into the 6 tins.
- Put in 350 f oven for 30 minutes.
- If frying,.
- form into 5 or 6 patties, not too thin.
- place in pre-heated skillet in which you have put 2 or 3 tablespoons cooking oil.
- Fry for about 4 minutes, turn and fry 4 more minutes.
Nutrition Facts : Calories 113.9, Fat 2.8, SaturatedFat 0.5, Cholesterol 37.2, Sodium 76, Carbohydrate 5.1, Fiber 0.4, Sugar 1.2, Protein 16.2
MINI SALMON CAKES WITH LEMON-DILL AIOLI
Serve these Mini Salmon Cakes with Lemon-Dill Aioli. So much easier than frying, these Mini Salmon Cakes with Lemon-Dill Aioli are perfect for parties.
Provided by My Food and Family
Categories Home
Time 40m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400ºF.
- Mix 1/3 cup mayo and next 5 ingredients in medium bowl. Stir in 2 tsp. zest and fish. (Mixture will be moist.) Mix lemon juice, garlic, dill, and remaining mayo and lemon zest until blended. Refrigerate until ready to serve.
- Combine bread crumbs and butter in separate bowl. Add 1 Tbsp. fish mixture; turn to evenly coat. Shape into ball; place on baking sheet sprayed with cooking spray. Repeat with remaining fish mixture, placing balls 1 inch apart on baking sheet; flatten with spatula to 1/4-inch thickness.
- Bake 10 min. on each side or until fish cakes are golden brown on both sides. Serve with mayo mixture.
Nutrition Facts : Calories 260, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.5147 g, Sugar 0 g, Protein 9 g
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