Best 13 Easy Salmon Cakes With Dill Sauce Recipes

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Craving a delectable meal that tantalizes your taste buds? Look no further than our scrumptious and straightforward recipe for salmon cakes, perfectly complemented by a luscious dill sauce. This culinary masterpiece blends the rich flavors of succulent salmon with a medley of aromatic herbs and spices, creating a delightful harmony of textures and flavors. With its ease of preparation and incredible taste, this dish is sure to become a favorite in your kitchen. So gather your ingredients, let your creativity shine, and embark on a culinary journey that promises to leave you and your loved ones craving for more.

Here are our top 13 tried and tested recipes!

EASY SALMON CAKES WITH LEMON DILL SAUCE



Easy Salmon Cakes with Lemon Dill Sauce image

Super easy Salmon Cakes recipe with Lemon Dill Sauce is a fast way to get dinner on the table in a hurry. Husband and kid approved!

Provided by Kellie from TheSuburbanSoapbox.com

Categories     Seafood

Time 35m

Number Of Ingredients 16

FOR THE SALMON CAKES:1 pound salmon filet
1 tablespoon olive oil
1/2 cup mayonnaise
1 tablespoon dijon mustard
1 teaspoonworcestershire sauce
1 large egg lightly beaten
1/8 teaspoon fresh ground pepper
2 tablespoons chopped fresh parsley
1/4 cup panko bread crumbs
1 tablespoon olive oil
FOR THE LEMON DILL SAUCE:1 cup mayonnaise
juice and zest of 1 lemon
1 tablespoon whole grain mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup chopped fresh dill

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.

Nutrition Facts : Calories 193 kcal, Carbohydrate 2 g, Protein 1 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 401 mg, ServingSize 1 serving

SALMON PATTIES WITH DILL SAUCE



Salmon Patties With Dill Sauce image

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

1 (5 ounce) can salmon, drained and flaked
½ cup dried breadcrumbs
2 tablespoons minced onion
1 tablespoon Dijon mustard
1 egg, lightly beaten
1 teaspoon lemon juice
sea salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
¼ cup light sour cream
1 teaspoon dill weed
¼ teaspoon garlic powder
sea salt to taste

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

SALMON CAKES WITH CREAMY DILL SAUCE



Salmon Cakes with Creamy Dill Sauce image

These salmon cakes are a perfect appetizer to any meal. The great thing is that you can make them into larger patties and serve them as a main course alongside a tossed salad and roasted vegetables or make these into burger-sized portions and slather the creamy dill sauce onto burger buns to make delicious seafood burgers.

Provided by Candid Appetite

Categories     Low-Carb     Pescatarian     Shellfish-Free     Soy-Free     Intermediate     Food Processor     Fridge     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Oven     Stove

Time 1h15m

Yield 6

Number Of Ingredients 27

1 pound Salmon
4 tablespoon Unsalted Butter
1 Red Onion
3 clove Garlic
1 Red Bell Pepper
1 Yellow Bell Pepper
4 stalk Celery
1 handful Fresh Parsley
1 tablespoon Capers
1 1/2 teaspoon Salt
1 1/2 teaspoon Freshly Ground Black Pepper
1 tablespoon Worcestershire Sauce
2 teaspoon Old Bay® Seasoning
to taste Hot Sauce
5 slice Bread
8 tablespoon Mayonnaise
1 tablespoon Dijon Mustard
2 Large Egg
1/2 cup All-Purpose Flour
as needed Olive Oil
2 Lemon
1/3 cup Mayonnaise
1/3 cup Sour Cream
1 tablespoon Horseradish
1 tablespoon Fresh Parsley
1/2 teaspoon Garlic Powder
1/4 cup Fresh Dill

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Place the Salt (1 teaspoon) skin side down onto a baking sheet. Drizzle each with Salmon (1 pound), about a teaspoon on each. Season with Olive Oil (as needed) and Freshly Ground Black Pepper (1 teaspoon)
  • While waiting for the oven to preheat, begin chopping the Red Onion (1), Red Bell Pepper (1), Yellow Bell Pepper (1), Garlic (3 clove), Celery (4 stalk), Fresh Parsley (1 handful), and Capers (1 tablespoon).
  • Roast salmon in the oven for about 15 to 20 minutes, depending on the size of your salmon, or until just cooked through. Remove from the oven and cover tightly with foil. Allow to cool down. Transfer to the fridge and let it chill completely.
  • Heat a skillet over medium high heat. Add the Unsalted Butter (4 tablespoon), When melted, add the chopped small red onion, red bell pepper, yellow bell pepper, garlic cloves, celery, parsley, and caper.
  • Cook about 5 to 8 minutes, until the veggsies are soft. Season with salt, black pepper, Worcestershire Sauce (1 tablespoon), Hot Sauce (to taste), and Old Bay® Seasoning (2 teaspoon). Cook a few minutes longer. Remove from the heat, transfer to a bowl
  • Process the Bread (5 slice) in a food processor until it resembles coarse crumbs. Dump out onto a baking sheet and bake for about 2 to 5 minutes until golden brown and crispy. Remove from the oven and allow to cool.
  • Separate the salmon from it's skin and flake it into a large mixing bowl. Add the Mayonnaise (8 tablespoon), Dijon Mustard (1 tablespoon), bread crumbs, cooked veggies, Large Egg (2), and a bit more salt and pepper.
  • Gently stir and fold, making sure to not breakdown the salmon too much, until completely combined and well incorporated. Cover with plastic wrap and chill in the fridge for at least 30 minutes.
  • Portion out the cakes and shape into patties, similar in size. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom. Dredge the salmon cakes in All-Purpose Flour (1/2 cup), then shake, and place in the pan.
  • Sauté for about 2 to 5 minutes per side, until golden brown and crispy. Transfer to a baking sheet and keep warm in a 250 degrees F (120 degrees C) oven until ready to eat.
  • Whisk Mayonnaise (1/3 cup), Sour Cream (1/3 cup), Horseradish (1 tablespoon), juice of Lemon (1/2), Fresh Parsley (1 tablespoon), Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon) and Fresh Dill (1/4 cup) together in a small bowl, until smooth.
  • Taste and check for seasonings and adjust accordingly. Cover tightly with plastic wrap or store in an airtight container. Will keep in the fridge for up to 1 week.
  • Serve the cakes with arugula, wedges of Lemon (1 1/2), and creamy dill sauce. The cakes can be made a few days in advance, and store in the fridge. Rewarm in the oven for a few minutes before serving. Enjoy!

Nutrition Facts : Calories 108 calories, Protein 4.3 g, Fat 7.1 g, Sodium 232.0 mg, SaturatedFat 2.0 g, TransFat 0.0 g, Cholesterol 25.2 mg, Carbohydrate 6.7 g, Fiber 0.7 g, Sugar 1.3 g, UnsaturatedFat 4.2 g

SALMON CAKES WITH DILL SAUCE



Salmon Cakes With Dill Sauce image

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

1 (14 3/4 ounce) can salmon, skin and bones removed (reserve liquid)
1 egg, lightly beaten
1 tablespoon mayonnaise
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon fresh dill, chopped
1/4 cup seasoned bread crumbs
1/2 cup breadcrumbs (for coating cakes)
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons butter
2 tablespoons flour
3/4 cup reserved salmon liquid (add milk to make it 3/4 cup)
1 tablespoon fresh dill

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.

MINI SALMON CAKES WITH DILL SAUCE



Mini Salmon Cakes with Dill Sauce image

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

1 lb. skinless salmon fillet, minced
1/4 cup KRAFT Real Mayo Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
26 round buttery crackers, finely crushed (about 1 cup)
1 egg, beaten
3 green onions, thinly sliced, divided
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4 cup milk
1 tsp. zest plus 2 Tbsp. juice from 1 lemon, divided
1 Tbsp. chopped fresh dill

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

EASY SALMON CAKES



Easy Salmon Cakes image

These cakes are flavored simply with sauteed onion, lemon zest, and juice. Served with our Yogurt Sauce with Herbs and Apple, they make a tasty summer supper.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 teaspoon coarse salt
1/4 teaspoon ground pepper
3/4 cup plain dried breadcrumbs
1 large egg
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
3 flaked 6-ounce fillets Simple Poached Salmon
Yogurt Sauce with Herbs and Apple

Steps:

  • In a medium-size nonstick skillet, heat vegetable oil over medium-high. Add onion, finely chopped, and season with coarse salt and ground pepper. Cook until onion is tender, 3 minutes. Transfer to a bowl and let cool. Stir in 1/4 cup breadcrumbs, egg, lemon zest, and lemon juice. Gently fold in poached salmon.
  • Season 1/2 cup plain dried breadcrumbs with salt and pepper. Divide salmon mixture into 8 portions and dredge in breadcrumbs. Form into 3/4-inch-thick cakes, patting crumbs to adhere.
  • In a medium skillet, heat 1 tablespoon oil over medium. In two batches, cook salmon cakes until golden brown, 3 to 5 minutes per side, adding 1 tablespoon oil for second batch. Serve with yogurt sauce.

Nutrition Facts : Calories 447 g, Fat 22 g, Fiber 2 g, Protein 35 g

SALMON PATTIES WITH LEMON-DILL SAUCE



Salmon Patties with Lemon-Dill Sauce image

These cute little patties are a great way to get my whole family to enjoy salmon, even my toddler! And I love the fresh flavor the lemon and dill add. -Brandi Murphy, McMinnville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings (3/4 cup sauce).

Number Of Ingredients 17

3/4 cup mayonnaise
1 small garlic clove, minced
1-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
1/4 teaspoon dill weed
Pinch cayenne pepper
Dash salt
SALMON:
4 frozen salmon fillets (4 ounces each), thawed
1/2 teaspoon salt
1/4 teaspoon pepper
3 large eggs
1-1/2 cups panko bread crumbs
4 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons olive oil

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.

Nutrition Facts : Calories 434 calories, Fat 34g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 676mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 18g protein.

EASY SALMON CAKES



Easy Salmon Cakes image

Salmon cakes...made from canned or leftover salmon. VERY quick and easy!

Provided by Oliva

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 20m

Yield 4

Number Of Ingredients 9

2 cups fresh bread crumbs
2 eggs, beaten
¼ cup fresh parsley, chopped
¼ cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
¼ teaspoon ground black pepper
1 (14.75 ounce) can salmon, drained
2 tablespoons butter

Steps:

  • In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
  • Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
  • Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
  • In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 40 g, Cholesterol 153.7 mg, Fat 18.7 g, Fiber 2.8 g, Protein 34.8 g, SaturatedFat 6.7 g, Sodium 846.2 mg, Sugar 3.8 g

SALMON & DILL FISH CAKES IN 4 EASY STEPS



Salmon & dill fish cakes in 4 easy steps image

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

800g skinless salmon fillet
2 bay leaves
small bunch dill , stalks and fronds separated
500ml milk
600g Maris Piper potato , peeled and chopped into even sized chunks
zest 1 lemon
4 tbsp mayonnaise
1 tsp Dijon mustard
4 tbsp caper , rinsed and dried
flour , for dusting your hands
1 egg , beaten
100g breadcrumb
4 tbsp vegetable or sunflower oil
lemon wedges and watercress, to serve

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

SALMON CAKES WITH DILL



Salmon Cakes With Dill image

Provided by Marian Burros

Categories     dinner, appetizer, main course

Time 25m

Yield 2 servings

Number Of Ingredients 6

3 ounces whole red onion or 2 ounces chopped ready-cut onion (3/4 cup)
Several sprigs of dill to yield 2 tablespoons chopped
1 tablespoon capers
1 tablespoon horseradish
2 egg whites
10 ounces salmon fillet

Steps:

  • Preheat broiler or prepare grill on top of stove.
  • Chop whole onion; wash and chop dill, and rinse capers. Mix ingredients together with horseradish and egg whites in a bowl large enough to hold all the ingredients.
  • Grill or broil salmon following the Canadian rule: measure fish at thickest point and cook 8 minutes to the inch. When salmon is cooked, flake and stir into bowl, and mix well. Shape into 4 patties.
  • Grill patties on top of stove, or preheat a nonstick skillet and saute them until brown on both sides, about 4 or 5 minutes total.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 3 grams

SALMON PATTIES WITH DILL SAUCE



Salmon Patties With Dill Sauce image

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

16 ounces of leftover salmon or 16 ounces canned salmon
2 cups loosely packed soft breadcrumbs
1/3 cup chives or 1/3 cup shallot
1/4 cup milk
2 eggs, beaten
2 tablespoons finely chopped parsley or 2 teaspoons dried parsley
2 tablespoons lemon juice
1/8 teaspoon finely ground black pepper
1/4 teaspoon dill weed
3/4 cup cracker crumb (I use Ritz crackers)
4 tablespoons butter or 4 tablespoons margarine
1/4 cup mayonnaise
1/4 cup sour cream or 1/4 cup plain yogurt
1/2 teaspoon dill weed
1 1/2 teaspoons lemon juice

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.

DILL SALMON CAKES



Dill Salmon Cakes image

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

1 can (14.75 oz.) salmon, drained, skin and bones removed
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mozzarella Cheese
1 cup water
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 cup finely chopped carrots
2 Tbsp. finely chopped onions
1 Tbsp. lemon juice
1/4 tsp. dill weed

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 CROQUETTES WITH DILL SAUCE



Salmon Croquettes With Dill Sauce image

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

1 ½ cups plain yogurt or fat-free sour cream
¼ cup Dijon mustard
6 sprigs fresh dill, chopped
2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand)
4 celery stalks, finely chopped
1 large white onion, finely chopped
4 large eggs, beaten
½ tablespoon salt
1 tablespoon pepper
2 tablespoons olive oil

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.

Tips:

  • For the best results, use fresh salmon that has been recently caught or frozen. If using frozen salmon, thaw it completely before cooking.
  • Be sure to remove all the skin and bones from the salmon before flaking it.
  • When making the salmon cakes, be gentle when mixing the ingredients together. Over-mixing will make the cakes tough.
  • If the salmon cakes are too wet, add more bread crumbs. If they are too dry, add more mayonnaise or eggs.
  • Cook the salmon cakes over medium heat until they are golden brown on both sides. Do not overcrowd the pan, or the cakes will not cook evenly.
  • Serve the salmon cakes with your favorite dipping sauce, such as tartar sauce, dill sauce, or lemon-butter sauce.

Conclusion:

Salmon cakes are a delicious and easy-to-make seafood dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover salmon, and they can also be made ahead of time and frozen for later use. Whether you are new to cooking or a seasoned pro, these salmon cakes are sure to be a hit with your family and friends.

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