Grilled Fresh Salmon Patties With Lemon Dill Mayo Recipes

GRILLED SALMON WITH DILL SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

GRILLED FRESH SALMON PATTIES WITH LEMON DILL MAYO

Steps:

• Slice the Lemon (1) into wedges.
• In a small skillet, heat Olive Oil (1 teaspoon). Cook the Garlic (1/2 teaspoon), Red Bell Pepper (3 tablespoon), and Onion (3 tablespoon) for 5 minutes, or until tender. Set aside and let cool.
• Remove skin from the Salmon Fillet (1 pound) if needed. Finely chop the salmon until it resembles the consistency of hamburger meat.
• In a large bowl, combine the chopped salmon, pepper and onion mixture, Egg (1), Panko Breadcrumbs (1/3 cup), Fresh Dill (1 tablespoon), Cajun Seasoning (1/4 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Stir to incorporate all ingredients.
• Form the salmon mixture into patties and place on a wax or parchment paper lined baking sheet. Refrigerate for at least 1 hour.
• To cook, heat a clean grill to approximately 400 degrees F (200 degrees C). Oil the grill, and brush both sides of the chilled salmon patties lightly with additional olive oil.
• Place the patties onto the grill. Let them cook for 4-5 minutes, then flip.
• Cook on the other side for an additional 4-5 minutes.
• In a small bowl, stir together the Ground Black Pepper (to taste), Fresh Dill (2 tablespoon), Cajun Seasoning (1 pinch), Salt (to taste), and Mayonnaise (1/2 cup). Squeeze over the juice of the lemon wedge and stir well. Refrigerate any leftovers.
• Serve Lemon Dill Mayo sauce over the salmon. Enjoy!

GRILLED SALMON PATTIES

Steps:

• Combine cracker crumbs, egg, lemon juice, hot sauce, mustard, and paprika in a bowl; add salmon, stirring well. Allow the mix to stand for at least 5 minutes so that the flavors can join hands.
• Preheat a grill to 300 degrees F (150 degrees C). Line a grill pan with foil.
• Squeeze excess liquid from the mixture; this will allow the patties to hold together and turn that pretty golden brown. Form into patties.
• Cook on the preheated grill until golden brown and fish flakes easily with a fork, about 10 minutes on each side. Serve with honey mustard.

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.

GRILLED SALMON CAKES WITH LEMON MAYONNAISE

Steps:

• Whisk 1 cup mayonnaise, 2 minced green onions, lemon juice, and grated lemon peel in small bowl to blend. Season lemon mayonnaise to taste with salt and pepper and set aside.
• Combine remaining 4 green onions and chopped parsley in food processor; blend until finely chopped. Add cubed salmon, Dijon mustard, and remaining 1 tablespoon mayonnaise. Using on/off turns, blend until salmon is coarsely chopped. Transfer salmon mixture to large bowl. Mix in breadcrumbs, 3/4 teaspoon salt, and 3/4 teaspoon ground black pepper. With moistened hands and using about 1/3 cupful for each, shape salmon mixture into 8 patties, each about 1/2 inch thick. Brush both sides of salmon cakes with olive oil.
• Prepare barbecue (medium heat). Grill salmon cakes to desired doneness, about 3 minutes per side for medium. Divide patties among 4 plates. Serve lemon mayonnaise alongside.