Salmon Cakes With Lemon Dill And Homemade Dijon Mayonnaise Recipes

SALMON FILLETS WITH CREAMY DILL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
• Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

SALMON WITH DIJON MAYONNAISE

Steps:

• Place the salmon skin side down on a greased broiler pan. Broil 4 in. from the heat for 10-16 minutes or until fish flakes easily with a fork. , Meanwhile, combine the remaining ingredients in a small bowl. Serve with the salmon.

SALMON CAKES WITH LEMON, DILL, AND HOMEMADE DIJON MAYONNAISE

Steps:

• Combine egg yolk, Dijon mustard, and lemon juice in a blender. Blend on high, leaving the lid partially open, until smooth. With motor running, slowly pour in oil in a thin stream; blend until combined. Season to taste with salt and more lemon juice, if desired. Set aside 1/3 cup for salmon cakes. Stir dill into remaining mayonnaise. Place in small bowl; cover and chill. Salmon Cakes Preheat oven to 400°. Brush salmon with oil. Place salmon in an 8x8" baking dish and bake until flesh is just opaque, about 12 minutes; let cool. DO AHEAD: Salmon can be cooked 1 day ahead. Wrap in plastic and keep chilled. Place potatoes in a medium saucepan; add water to cover by 2 inches and season with salt. Bring to a boil over high heat; reduce heat and simmer until potatoes can be easily pierced to the center with the tip of a knife, 5-10 minutes. Drain potatoes and pass through ricer into a large bowl; set aside. Remove any bones and skin from cooked salmon and discard; place flesh in a medium bowl. Using a fork, gently pull apart fish into large flakes. Line a baking sheet with parchment paper; set aside. Lightly beat egg and egg yolk in a small bowl to blend. Stir egg mixture, dill, scallions, lemon zest, and 1 tsp. salt into reserved potato purée until just combined. Fold in reserved 1/3 cup Dijon mayonnaise and flaked fish. Season to taste with salt and black pepper or red pepper flakes, if desired. Using a 1/3-cup measuring cup, scoop mounds of batter onto prepared baking sheet. Cover loosely with plastic wrap and chill for at least 1 hour and up to 4 hours. Heat a large skillet or a griddle over medium-low heat; coat surface with 1 Tbsp. oil. Shape salmon cakes into 1/2-inch-thick rounds. Working in batches, wiping skillet clean after each batch, and coating skillet with 1 Tbsp. oil each time, cook salmon cakes, gently flipping with a flat spatula halfway through, until lightly browned, about 5 minutes per side. Serve with remaining Dijon mayonnaise alongside.

DILL SALMON CAKES

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.

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.