Salmon Cakes With Dill Recipes

SALMON CAKES

Steps:

• In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
• Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
• Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel-lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
• Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
• Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
• Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.

SALMON PATTIES WITH DILL SAUCE

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.

SALMON CAKES WITH DILL

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.

SEARED SALMON CAKES WITH DILL

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.