Salmon Patties With Dill Mayonnaise 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:

• 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:

• 1. Combine the smoked salmon, panko breadcrumbs, minced onion and garlic, mayonnaise, Dijon mustard, eggs, dill weed, fresh cracked black pepper and freshly grated Parmesan in a large bowl. Stir to combine and shape with your hands into small patties.
• 2. Add oil to large skillet over medium heat. Cook the patties until golden brown on both sides; approximately 2-3 minutes each side.
• 3. Mix together the mayonnaise, fresh lemon juice, dill weed and garlic powder in a small bowl. Serve the dill mayo with the warm salmon patties.

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.

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:

• Cook the potatoes in a large saucepan of boiling water for 12-15 minutes, or until tender. Drain well and cool.
• Meanwhile, combine the lime rind and 1 cup of the mayonnaise.
• Transfer the potato to a large bowl, then mash roughly with the back of a spoon, leaving some large chunks. Stir in the salmon, dill and spring onion and season. Mix in the egg and the remaining mayonnaise. Divide into eight portions, forming palm-size patties. Press lightly into the breadcrbums to coat.
• Heat the oil in a non-stick frying pan and cook the patties, turning, for 3-4 minutes, or until golden brown. Drain on paper towels. Serve with a dollop of lime mayonnaise, rocket leaves and lime wedges.