Easy Salmon Cakes With Lemon Dill Sauce Recipes

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.

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-DILL SALMON CAKES

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.

SALMON WITH LEMON AND DILL

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.

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.

EASY SALMON CAKES W/ CREAMY DILL SAUCE

Steps:

• Preheat oven to 450°F Coat baking sheet with cooking spray.
• Combine mayo, yogurt, scallions, lemon juice, dill or parsley, & pepper in small bowl. Mix well & set aside.
• Heat 1 1/2 teaspoons oil in nonstick skillet over medium. Add onion & celery; cook 3-5 minutes until softened. Add parsley & remove from heat.
• In large bowl, flake apart salmon & remove any bones & skin. Add egg whites & mustard; mix well.
• Add onion mixture, breadcrumbs & pepper; mix well. Shape into 8 patties, 2-2 1/2" in diameter.
• Heat 1 1/2 teaspoons oil skillet pan over medium heat. Add patties and cook on one side for about 3 minutes till golden brown. (Do not cook on second side).
• Turn patties over onto baking sheet, uncooked side up.
• Bake 15-20 minutes until top is browned and cooked through.
• Serve with dill sauce and lemon wedges.