Best Salmon And Dill Potato Patties With Lime Mayonnaise 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 DILL MAYONNAISE



Salmon Patties with Dill Mayonnaise image

Smoked Salmon Patties are scrumptious fish cakes filled with smoked salmon, dill and a touch of Parmesan Cheese. They are flaky and flavorful on the inside and crispy and crunchy on the outside. You can serve with fresh lemon wedges or my easy dill mayo.

Provided by Beth Pierce

Categories     Fish

Time 15m

Number Of Ingredients 15

SALMON CAKES
1 lb smoked salmon skin removed and flaked
1/2 c finely minced onion
2 clove garlic minced
1/4 c mayonnaise
1 Tbsp dijon mustard
2 eggs
1 Tbsp chopped fresh dill
1/4 tsp fresh cracked black pepper
1/2 c fresh grated parmesan cheese
DILL MAYONNAISE
3/4 c mayonnaise
1 Tbsp lemon juice
1 tsp dried dill weed
1/4 tsp garlic powder

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.

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

SLOW-ROASTED SALMON WITH POTATO SALAD & DILL & MUSTARD MAYONNAISE



Slow-roasted salmon with potato salad & dill & mustard mayonnaise image

Feed a crowd of up to 10 with this slow-roasted salmon served with a dill and mustard mayonnaise. Enjoy with potato salad.

Provided by Tom Kerridge

Categories     Dinner

Time 1h15m

Yield Serves 8-10

Number Of Ingredients 12

1 lemon, finely sliced
small bunch of thyme
reserved dill stalks (from the mayonnaise recipe below)
side of salmon (about 1-1.2kg), cut from the tail end
1 tbsp olive oil
1 ½ kg new potatoes, halved if large
1 tbsp Dijon mustard
1 lemon juiced
3 tbsp olive oil
200g mayonnaise
1 tbsp wholegrain or Dijon mustard
small bunch of dill, leaves picked, stalks reserved

Steps:

  • Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
  • While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
  • Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
  • For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.

Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium

POTATO SALMON PATTIES



Potato Salmon Patties image

My kids do not like anything fishy. I snuck this one by them and they loved it. I serve them as snacks, sandwiches, or as dinner with rice and a veggie on the side. Personally I like to dip them in horseradish and snack away!! Hope you like them.

Provided by JoyLee

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 45m

Yield 5

Number Of Ingredients 10

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
¼ cup garlic and herb seasoned dry bread crumbs
¼ cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
¼ teaspoon dried dill weed
¼ teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

Steps:

  • In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
  • Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 8 g, Cholesterol 110.7 mg, Fat 13.8 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 2.7 g, Sodium 509.2 mg, Sugar 1.4 g

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