SALMON PATTIES WITH DILL SAUCE
My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!
Provided by tinalyn
Categories Appetizers and Snacks Seafood Fish Cake Recipes
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.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 24.2 g, Cholesterol 136 mg, Fat 19.5 g, Fiber 1.5 g, Protein 24.5 g, SaturatedFat 5.4 g, Sodium 1009.8 mg, Sugar 2.5 g
JAMMIN SALMON BURGERS WITH DILL MAYO
I got this recipe from the food network - I watched Aaron McCargo Jr. make them and they looked and sounded so great I had to make them. Easy to do and I fixed as written except I did not have grapeseed oil so I used olive oil and eliminated the buns (strictly personal taste). I did not add any salt to either part of the recipe, and I thought they tasted great, but again that is my personal taste. We had a get together and there are some picky eaters (who would not eat fish if there was a gun to their heads) so I made a second batch where I substituted canned chicken breast and used lime zest (have one lemon hater too) and they turned out great too. I served both the salmon and chicken version with Merlotïs Green Beans with Cherry Tomatoes (recipe #30951) and lazyme Roasted New Potatoes with Red Onions (recipe #216663) it was an awesome meal with no leftovers. The dill mayo is fantastic and can be used just about any place you would use mayo.
Provided by Sandy in Dayton
Categories Lunch/Snacks
Time 25m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Dill Mayonnaise:.
- Combine all the ingredients in a small bowl and set aside.
- For the Burgers:.
- Preheat oven to 400 degrees F.
- In medium bowl, combine the parsley, onions, eggs, panko, black pepper, salt, lemon zest, and Dill Mayonnaise together. Add drained salmon and mix together. Make 4 patties and set aside.
- In a large ovenproof skillet on medium, heat 2 tablespoons of grapeseed oil. Place burger in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.
- Serve on buns with Dill Mayonnaise.
SALMON PATTIES WITH DILL SAUCE
Use leftover or canned salmon in this recipe. Tasty, quick and easy, economical too! Uses ingredients that we usually have on hand. We serve with buttered peas, steamed rice and a green salad.
Provided by cassiesmydog
Categories < 30 Mins
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.
SALMON AND DILL POTATO PATTIES WITH LIME MAYONNAISE
This is a variation on the classic salmon patty. I know there are a lot of recipes out there for these but this is worth a try, the lime mayonnaise may really be the thing that sets them apart. These are also great in a sandwich with the mayonnaise to keep it from being too dry. (from Fast Food, my fave cookbook)
Provided by MellowMel
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in a large saucepan of boiling water for 12-15 minutes, or until tender. Drain well and cool.
- Meanwhile, combine the lime rind and 1 cup of the mayonnaise.
- Transfer the potato to a large bowl, then mash roughly with the back of a spoon, leaving some large chunks. Stir in the salmon, dill and spring onion and season. Mix in the egg and the remaining mayonnaise. Divide into eight portions, forming palm-size patties. Press lightly into the breadcrbums to coat.
- Heat the oil in a non-stick frying pan and cook the patties, turning, for 3-4 minutes, or until golden brown. Drain on paper towels. Serve with a dollop of lime mayonnaise, rocket leaves and lime wedges.
Nutrition Facts : Calories 758.3, Fat 45.9, SaturatedFat 7, Cholesterol 114.5, Sodium 838, Carbohydrate 56.9, Fiber 4.4, Sugar 8.4, Protein 31.1
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/TUNA PATTIES WITH DILL SAUCE
I love good salmon. Whenever I cook fresh or frozen salmon I always make an extra fillet or two. You can also make this with a good quality canned salmon such as Alaska Red Sockeye...which I think is the very best canned salmon. This recipe is just as good cold leftovers the next day as it is hot. NOTE** you can substitute a different kind of cooked fillet for the tuna if you wish or even just use 2 filllets of salmon.
Provided by CarrolJ
Categories Lunch/Snacks
Time 23m
Yield 4-5 patties, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Flake the salmon and tuna fillets and mix together.
- Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
- Blend well set aside.
- In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
- Put the olive oil in a heated skillet over medium heat.
- Using a large ice cream scoop, place mounds of fish mixture into the pan.
- Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
- Cook patty for 4-5 minutes before gently flipping to the other side.
- When you flip the patty it should be golden brown.
- HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
- Top each patty with a dollop of dill sauce and enjoy!
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