Lemon Sauce For Salmon Patties Food

MEYER LEMON CREAM SAUCE FOR SALMON

Steps:

• Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
• Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
• Serve sauce over salmon.

LEMONY SALMON PATTIES

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.

EASY SALMON CAKES WITH LEMON DILL SAUCE

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.

LEMON SALMON PATTIES WITH SAUCE VERTE

Steps:

• 1. Preheat oven to 425ºF; line a baking dish with parchment. Rub 1 tbsp avocado oil over salmon and season with ¼ tsp each salt and pepper. Place salmon on baking sheet. Roast until cooked through, 12 to 14 minutes. Set aside to cool. Reduce oven temperature to 200ºF. 2. In a small skillet on medium, heat 1 tbsp avocado oil. Add 2 minced shallots, celery, garlic and ¼ tsp salt. Sauté until celery is tender and veggies are fragrant, about 5 minutes; transfer to a large bowl. 3. Meanwhile, make sauce: In a small skillet, combine olive oil and 1 minced shallot; place over low heat and cook until shallot sizzles. Sauté 1 minute, then transfer to a food processor. Add 1 tbsp lemon juice, caper, anchovies, parsley and Dijon. Season with pepper; set aside. 4. Flake salmon into bowl with shallot mixture. Add almond flour, arrowroot, egg, lemon zest and juice, remaining ¾ tsp salt and remaining ¼ tsp pepper. Stir well, mashing with a fork. Scoop ¼ cup mixture; form into a 2½-inch round patty. Repeat to make 12 patties total. 5. In a large nonstick skillet on medium, heat ¼ inch avocado oil. Working in batches, cook patties until golden and cooked through, 2 to 3 minutes per side. Place a wire rack over baking sheet. After cooking, transfer patties to rack; keep warm in oven while you cook remaining patties. Serve with sauce.

POTATO SALMON CAKES WITH LEMON SAUCE RECIPE - (4.5/5)

Steps:

• For the Salmon Cakes: Drain the salmon (reserve the liquid) and pick out the skin, and bones, if desired. Flake the salmon and set aside. In a medium mixing bowl, whisk the eggs; whisk in the onion, dill weed, celery salt, garlic salt, and salt and pepper. Add the potato flakes and crushed crackers, give it a little stir and let it set for a few minutes. Gently stir in the flaked salmon. If it seems a bit too dry, add 1 tablespoon of the reserved liquid from the salmon at a time until right consistency to form patties. Shape the mixture into 5 or 6 patties, about 1/2-inch thick. Heat the oil in a large skillet over medium/medium-high heat. Fry patties about 5 minutes on each side, until golden brown. For the Lemon Sauce: Melt butter in a 1-quart saucepan over medium heat. Whisk in the flour and cook about 30 seconds, whisking constantly. Gradually, whisk in the milk and cook until thickened, whisking constantly. (It should come to a low bubble when done.) Remove from heat and whisk in the lemon juice, salt, garlic salt, dill weed, and cayenne pepper. Serve over hot salmon cakes. (Cover the sauce and keep warm if it making prior to frying the salmon cakes).

LEMON SAUCE FOR SALMON PATTIES

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.

SALMON PATTIES WITH LEMON SAUCE

Steps:

• Combine the first nine ingredients and mix well. Spoon into 8 greased muffin cups using 1/4 cup for each.
• Bake at 350°F for 45 minutes or until browned.
• Meanwhile, melt butter in a saucepan. Stir in flour and 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. Serve over patties.

SALMON PATTIES WITH LEMON-DILL SAUCE

Steps:

• In a small bowl, mix the first seven ingredients. Refrigerate until serving., Preheat oven to 350°. Sprinkle salmon with salt and pepper. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Cool slightly; remove skin if necessary. In a small bowl, combine eggs, bread crumbs, green onions, garlic and salt. Flake salmon; add to bread crumb mixture, mixing thoroughly. Shape into twelve 2-1/2-in. patties. Refrigerate, covered, 30 minutes., In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve with dipping sauce.

SALMON PATTIES WITH DILL SAUCE

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.

PIONEER WOMAN SALMON PATTIES

Steps:

• Stir the egg with the mayonnaise, mustard, seafood seasoning, lemon juice, and hot sauce in a bowl.
• Fold in the salmon, scallions, and panko.
• Shape into 4 patties and set them aside.
• Heat the oil in a large skillet set over medium heat.
• Cook the salmon patties in the hot oil for 4 to 5 minutes on each side, or until golden and crisp.
• Drain on paper towels and set them aside.
• In a bowl, whisk the mayonnaise with the lemon juice, capers, hot sauce, salt, and pepper.
• Feel free to add mustard or dry herbs if you wish.
• Spread some of the caper mayo sauce on the bottom of a toasted bun.
• Top with a salmon patty, fresh lettuce, a tomato slice, and a quarter of the pickles.
• Top with more caper mayo sauce and sandwich with the other half of the bun.
• Repeat this process to make another four burgers. You can also make double burger salmon patties if you like.
• Serve the salmon patties on buns with fries and roasted veggies.

SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE

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.

SALMON CAKES

Steps:

• Peel and cut potatoes in half crosswise. In 6-cup (1.5 L) microwaveable dish, cover and microwave potatoes with 1 cup (250 mL) water at High for 10 minutes or until tender. (Or cover and cook in saucepan of boiling salted water for 15 to 20 minutes or until tender.) Drain.
• In large bowl, mash potatoes until smooth; stir in onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes. Using hands, shape into eight 3/4-inch (2 cm) thick patties.
• In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties. Serve with lemon wedges.