Salmon Patties With Dill Sause Recipes

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DILLY SALMON PATTIES



Dilly Salmon Patties image

"Here's a quick and easy recipe that's also a great way to use up leftover salmon. I like to serve it with a vegetable or crisp side salad." The patties have a great dill taste! Aerial Ryan - Acra, NY

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 eggs, lightly beaten
1 medium onion, finely chopped
1/4 cup mashed potato flakes
1/4 cup seasoned bread crumbs
1 garlic clove, minced
1/4 teaspoon dill weed
1/4 teaspoon pepper
1/8 teaspoon celery salt
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 teaspoon olive oil

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.

Nutrition Facts : Calories 265 calories, Fat 12g fat (3g saturated fat), Cholesterol 152mg cholesterol, Sodium 761mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

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.

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.

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

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

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 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.

SALMON/TUNA PATTIES WITH DILL SAUCE



Salmon/Tuna Patties With Dill Sauce image

I love good salmon. Whenever I cook fresh or frozen salmon I always make an extra fillet or two. You can also make this with a good quality canned salmon such as Alaska Red Sockeye...which I think is the very best canned salmon. This recipe is just as good cold leftovers the next day as it is hot. NOTE** you can substitute a different kind of cooked fillet for the tuna if you wish or even just use 2 filllets of salmon.

Provided by CarrolJ

Categories     Lunch/Snacks

Time 23m

Yield 4-5 patties, 2-3 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons carrots, finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried parsley flakes
1 salmon fillet, precooked without bones
1 tuna fillet, precooked without bones
2 eggs, well beaten
1 1/2 tablespoons red bell peppers, minced
1 1/2 tablespoons celery, minced
1 tablespoon onion, minced
2 tablespoons olive oil
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh dill weed, chopped

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!

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