Salmon Patties With Dill Sauce Food

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:

• 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.

SALMON WITH CREAMY DILL SAUCE

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.

DILLY SALMON PATTIES

Steps:

• In a small bowl, combine the first eight ingredients. Crumble salmon over mixture and mix well. Shape into four patties. , In a large nonstick skillet coated with cooking spray, cook patties in oil over medium heat for 5 minutes on each side or until browned.

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.

SALMON PATTIES WITH DILL SAUSE

Steps:

• Mix all ingredients above, form into patties, and fry in olive oil for about 5 mins on both sides. Make sure the oil is hot before placing patties in pan.
• Mix all ingredients for sauce and serve on the side or make burgers out of them.

SALMON PATTIES WITH DILL SAUCE

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.

SALMON CAKES WITH DILL SAUCE

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/TUNA PATTIES WITH DILL SAUCE

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!

SALMON PATTIES WITH DILL SAUCE

Steps:

• Drain salmon (reserve juice), flake.
• Combine egg, onions,bread crumbs, lemon juice, lemon peel and pepper to salmon. Mix well.
• Form into 4-5 patties.
• Pan fry in small amount of oil until lightly browned on both sides.
• Remove patties to platter and keep warm.
• Add reserved salmon juice and enough water to pan to make 1 cup liquid.
• Add margarine, dill weed, salt and pepper to pan.
• Mix cornstarch with water. Stir well. Add cornstarch mixture to pan and heat until thicken.
• Add patties back into pan and slowly simmer until heated through.

SALMON CROQUETTES WITH DILL SAUCE

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.