Salmon Cakes With Dill Recipes

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

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.

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.

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.

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.

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.

Steps:

• Drain water from the Salmon and put Salmon in a medium bowl.
• Add dill and stir to break up the Salmon.
• Add milk, cornmeal and egg whites.
• Stir to blend everything in well.
• If baking,.
• Grease 6 standard muffin tins, no stick cooking spray works well.
• Divide mixture into the 6 tins.
• Put in 350 f oven for 30 minutes.
• If frying,.
• form into 5 or 6 patties, not too thin.
• place in pre-heated skillet in which you have put 2 or 3 tablespoons cooking oil.
• Fry for about 4 minutes, turn and fry 4 more minutes.