SALMON WITH LEMON AND DILL
This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!
Provided by Michelle Ramey
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
- Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g
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
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
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
DILLED SALMON CAKES
Steps:
- 1. Sauce: In small bowl, combine sauce ingredients; mix well. Cover and chill while making salmon cakes.
- 2. Salmon: In medium bowl, combine ingredients for salmon cakes; mix well. Let stand 5 minutes. Shape into 6 oval patties.
- 3. Lightly spray large nonstick skillet with cooking spray.
- 4. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown through.
- 5. Serve with sauce.
SALMON CAKES
For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
FRESH SALMON WITH DILL & CAPERS
A quick and simple roast fish dish that's packed with flavour and moisture - perfect for batch cooking
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 35m
Number Of Ingredients 7
Steps:
- Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
- If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.6 milligram of sodium
SALMON DILL CAKES
Easy salmon recipe with fresh dill and hash browns served with a sour cream dill sauce.
Provided by Kristin
Categories Entree
Time 20m
Number Of Ingredients 11
Steps:
- Combine salmon, onion, eggs, 2 tablespoons dill, salt and pepper. Add the potatoes and the panko crumbs, and stir to combine.
- Form and press the salmon mixture into cakes, approximately 3 inches across.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Once it is heated, add the cakes and cook until brown, about 4-5 minutes.
- Flip the cakes and cook for another 4-5 minutes to brown the other side.
- Repeat process for the remaining cakes.
- Combine the sour cream, lemon juice, and remaining dill in a small bowl. Drizzle over the cakes or serve on the side.
Nutrition Facts : Calories 463 kcal, Carbohydrate 45 g, Protein 27 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 176 mg, Sodium 345 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SALMON CAKES WITH CUCUMBER DILL SALAD
a recipe for salmon cakes with cucumber dill salad
Categories salmon cakes lemon yogurt sauce cucumber dill salad
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- In a food processor, combine salmon, shallot, capers, garlic, 3 teaspoons lemon zest, 1 tablespoon lemon juice, and 3 tablespoons dill and pulse several times to combine. Add egg white and panko crumbs and pulse until combined. Transfer to a bowl and divide salmon mixture into 8 patties.
- Make dip: In a small bowl, whisk together Greek yogurt with remaining lemon zest and lemon juice. Season with salt and pepper. Chill until ready to use.
- Make cucumber salad: In a large bowl, whisk together vinegar and olive oil. Add cucumber, onion, and remaining dill and toss gently to combine.
- Season salmon patties with salt and pepper. Heat a lightly oiled nonstick skillet over medium-high heat, then cook salmon patties until golden and cooked through, 2 to 3 minutes per side.
- Serve salmon cakes with cucumber salad, yogurt dip, and lemon wedges.
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
Salmon Cakes are salmon patties made with fresh salmon, which makes them really juicy and delicious. With a crisp breading exterior, the salmon cakes are far from bland, since they have onions, parsley, mustard, lemon and hot sauce to make them bursting with flavor in each bite.
Provided by Olga's Flavor Factory
Categories Entree
Time 35m
Number Of Ingredients 13
Steps:
- Use a food processor to pulse the salmon into small pieces. The salmon should still have small chunks, not be pulsed into a puree.
- Using a nonstick skillet, heat 1/2 - 1 Tablespoon of oil, add the onion, season with salt and pepper and cook until tender and lightly golden. Cool slightly. Wipe out the skillet and set aside.
- In a large bowl, combine the salmon, cooked onion, egg, mayonnaise, capers, lemon juice, mustard, hot sauce, parsley, 4 Tablespoons of breadcrumbs, salt and pepper in a large bowl and mix to combine.
- Using an ice cream scoop (or your hands, of course), portion out the salmon into 2-3 inch circles. You will have 14-16 salmon cakes, depending on how big you make them.
- Dredge the salmon cakes in the breadcrumbs.
- Heat about 1 1/ 2 tablespoons oil in a nonstick skillet on medium-high heat and cook the salmon for about 3 minutes per side, just until golden brown. The fish cooks very quickly, so don't overcook it by using low heat or covering the skillet, etc. It will be dry, if you're not careful.
- Take the salmon cakes off the heat and drain on a paper towel. Wipe out the skillet and repeat with the rest of the salmon cakes.
- Serve hot or warm. Store leftover salmon in the refrigerator in an airtight container for 3-5 days.
MINI SALMON CAKES WITH DILL SAUCE
Discover the magical combination of dill and salmon with these Mini Salmon Cakes with Dill Sauce. Minced salmon combined with Dijon mustard, buttery crackers, PHILADELPHIA Chive & Onion Cream Cheese Spread and more give these Mini Salmon Cakes with Dill Sauce their burst of flavor.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix salmon, mayo, mustard, cracker crumbs, egg and about 2/3 of the onions just until blended.
- Refrigerate 30 min.
- Shape salmon mixture into 24 (1-1/2-inch) balls.
- Add half the salmon balls to nonstick skillet; flatten slightly into patties. Cook on medium-low heat 5 min. on each side or until done. Transfer cooked salmon patties to shallow dish; cover to keep warm. Repeat with remaining salmon balls.
- Cook cream cheese spread and milk in same skillet on medium-low heat 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk. Add lemon zest, dill and remaining onions; mix well.
- Return salmon patties to skillet; cook 3 to 5 min. or until heated through. Remove from heat. Drizzle with lemon juice.
Nutrition Facts : Calories 530, Fat 38 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 130 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.7019 g, Sugar 0 g, Protein 26 g
SEARED SALMON CAKES
Another recipe from my mother's collection. Good for children who don't really like fish. Goes well with rice.
Provided by Bunsby
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mash salmon, bones and all, in a bowl with a fork.
- Add onion, egg, salt, pepper and dill (if used).
- Blend well.
- Crush soda crackers and add to the salmon, mixing well.
- Add just enough crumbs to make a mixture that will hold its shape.
- Make patties and dip each in flour or more cracker crumbs to coat both sides.
- Heat oil in a heavy skillet.
- Add patties and fry slowly until golden on both sides.
- Drain excess oil on paper towel and serve.
Nutrition Facts : Calories 113.7, Fat 4.1, SaturatedFat 1, Cholesterol 71.8, Sodium 271.3, Carbohydrate 4.8, Fiber 0.2, Sugar 0.2, Protein 13.4
SALMON CROQUETTES WITH DILL SAUCE
These salmon patties have no filler. Serve them over a salad, or put them in a bun for an alternative to beef or turkey burgers.
Provided by Caroline Randall Williams
Categories Salmon Quick & Easy Fish Wheat/Gluten-Free Pescatarian Lunch Dinner Dill Pan-Fry Tree Nut Free Yogurt Sour Cream
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.
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
LEMON-DILL CHICKEN CAKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
- Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.
SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
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.
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
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.
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