Best 10 Salmon Cakes With Dill Sauce Recipes

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**Salmon Cakes with Dill Sauce: A Delightful Fusion of Flavors and Textures**

Tantalize your taste buds with delectable salmon cakes, expertly crafted with succulent salmon, tender potatoes, and a symphony of aromatic herbs. These golden-brown patties are a harmonious blend of textures, featuring a crispy exterior that yields to a moist and flaky interior. Accompanied by a creamy and tangy dill sauce, these salmon cakes elevate any meal into a culinary masterpiece. This comprehensive guide provides two exceptional recipes: one for the tantalizing salmon cakes and another for the delectable dill sauce, ensuring a seamless and satisfying cooking experience.

Let's cook with our recipes!

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

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 WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

SALMON CAKES WITH CREAMY DILL SAUCE



Salmon Cakes with Creamy Dill Sauce image

These salmon cakes are a perfect appetizer to any meal. The great thing is that you can make them into larger patties and serve them as a main course alongside a tossed salad and roasted vegetables or make these into burger-sized portions and slather the creamy dill sauce onto burger buns to make delicious seafood burgers.

Provided by Candid Appetite

Categories     Low-Carb     Pescatarian     Shellfish-Free     Soy-Free     Intermediate     Food Processor     Fridge     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Oven     Stove

Time 1h15m

Yield 6

Number Of Ingredients 27

1 pound Salmon
4 tablespoon Unsalted Butter
1 Red Onion
3 clove Garlic
1 Red Bell Pepper
1 Yellow Bell Pepper
4 stalk Celery
1 handful Fresh Parsley
1 tablespoon Capers
1 1/2 teaspoon Salt
1 1/2 teaspoon Freshly Ground Black Pepper
1 tablespoon Worcestershire Sauce
2 teaspoon Old Bay® Seasoning
to taste Hot Sauce
5 slice Bread
8 tablespoon Mayonnaise
1 tablespoon Dijon Mustard
2 Large Egg
1/2 cup All-Purpose Flour
as needed Olive Oil
2 Lemon
1/3 cup Mayonnaise
1/3 cup Sour Cream
1 tablespoon Horseradish
1 tablespoon Fresh Parsley
1/2 teaspoon Garlic Powder
1/4 cup Fresh Dill

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Place the Salt (1 teaspoon) skin side down onto a baking sheet. Drizzle each with Salmon (1 pound), about a teaspoon on each. Season with Olive Oil (as needed) and Freshly Ground Black Pepper (1 teaspoon)
  • While waiting for the oven to preheat, begin chopping the Red Onion (1), Red Bell Pepper (1), Yellow Bell Pepper (1), Garlic (3 clove), Celery (4 stalk), Fresh Parsley (1 handful), and Capers (1 tablespoon).
  • Roast salmon in the oven for about 15 to 20 minutes, depending on the size of your salmon, or until just cooked through. Remove from the oven and cover tightly with foil. Allow to cool down. Transfer to the fridge and let it chill completely.
  • Heat a skillet over medium high heat. Add the Unsalted Butter (4 tablespoon), When melted, add the chopped small red onion, red bell pepper, yellow bell pepper, garlic cloves, celery, parsley, and caper.
  • Cook about 5 to 8 minutes, until the veggsies are soft. Season with salt, black pepper, Worcestershire Sauce (1 tablespoon), Hot Sauce (to taste), and Old Bay® Seasoning (2 teaspoon). Cook a few minutes longer. Remove from the heat, transfer to a bowl
  • Process the Bread (5 slice) in a food processor until it resembles coarse crumbs. Dump out onto a baking sheet and bake for about 2 to 5 minutes until golden brown and crispy. Remove from the oven and allow to cool.
  • Separate the salmon from it's skin and flake it into a large mixing bowl. Add the Mayonnaise (8 tablespoon), Dijon Mustard (1 tablespoon), bread crumbs, cooked veggies, Large Egg (2), and a bit more salt and pepper.
  • Gently stir and fold, making sure to not breakdown the salmon too much, until completely combined and well incorporated. Cover with plastic wrap and chill in the fridge for at least 30 minutes.
  • Portion out the cakes and shape into patties, similar in size. Heat a large skillet over medium-high heat and add enough olive oil to cover the bottom. Dredge the salmon cakes in All-Purpose Flour (1/2 cup), then shake, and place in the pan.
  • Sauté for about 2 to 5 minutes per side, until golden brown and crispy. Transfer to a baking sheet and keep warm in a 250 degrees F (120 degrees C) oven until ready to eat.
  • Whisk Mayonnaise (1/3 cup), Sour Cream (1/3 cup), Horseradish (1 tablespoon), juice of Lemon (1/2), Fresh Parsley (1 tablespoon), Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon) and Fresh Dill (1/4 cup) together in a small bowl, until smooth.
  • Taste and check for seasonings and adjust accordingly. Cover tightly with plastic wrap or store in an airtight container. Will keep in the fridge for up to 1 week.
  • Serve the cakes with arugula, wedges of Lemon (1 1/2), and creamy dill sauce. The cakes can be made a few days in advance, and store in the fridge. Rewarm in the oven for a few minutes before serving. Enjoy!

Nutrition Facts : Calories 108 calories, Protein 4.3 g, Fat 7.1 g, Sodium 232.0 mg, SaturatedFat 2.0 g, TransFat 0.0 g, Cholesterol 25.2 mg, Carbohydrate 6.7 g, Fiber 0.7 g, Sugar 1.3 g, UnsaturatedFat 4.2 g

SALMON CAKES WITH DILL SAUCE



Salmon Cakes With Dill Sauce image

Make and share this Salmon Cakes With Dill Sauce recipe from Food.com.

Provided by Aunt Willie

Categories     < 30 Mins

Time 20m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 14

1 (14 3/4 ounce) can salmon, skin and bones removed (reserve liquid)
1 egg, lightly beaten
1 tablespoon mayonnaise
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon fresh dill, chopped
1/4 cup seasoned bread crumbs
1/2 cup breadcrumbs (for coating cakes)
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons butter
2 tablespoons flour
3/4 cup reserved salmon liquid (add milk to make it 3/4 cup)
1 tablespoon fresh dill

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.

SALMON FISH CAKES WITH DILL AND SPINACH SAUCE



Salmon Fish Cakes with Dill and Spinach Sauce image

Homemade fish cakes are so much better than the store bought ones. Give these a try and you'll never go back.

Provided by Sackville

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

500 g potatoes, peeled and rinsed
salt
350 g salmon fillets
1/4 chicken stock cube
1 bay leaf
1 tablespoon tomato ketchup
1 teaspoon anchovy essence (optional)
pepper
20 g butter
20 g flour, plus extra for dusting
100 ml milk
100 g young spinach leaves
2 tablespoons chopped dill leaves
2 tablespoons vegetable oil
1 lemon

Steps:

  • Boil the potatoes in salted water until tender.
  • Drain, return to the pan and mash thoroughly without milk, butter or water.
  • Tip the mash into a mixing bowl.
  • Meanwhile, place the salmon in a suitable pan and cover with 300ml water.
  • Crumble in the stock cube and add the bay leaf.
  • Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed).
  • Turn off the heat, cover the pan and leave for five minutes.
  • Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato.
  • Season generously with pepper and lightly with salt.
  • Mix thoroughly until smooth.
  • Now flake the remaining fish and fold through the mixture.
  • Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go.
  • Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce.
  • Melt the butter and stir in the flour until smooth.
  • Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps.
  • Add the milk and cream.
  • Reduce the heat and simmer gently for five minutes.
  • Shred the spinach.
  • Stir spinach and dill into the thick, creamy sauce.
  • Cook for a few minutes until the spinach wilts.
  • Taste and adjust the seasoning.
  • Preheat the oven to 400F or 200 degrees C.
  • Oil a baking sheet.
  • Dust the fish cakes with flour, shaking off any excess.
  • Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty.
  • Transfer to the baking sheet and cook in the oven for 10 minutes.
  • Reheat the sauce and serve with the fish cakes, adding a wedge of lemon.

Nutrition Facts : Calories 344, Fat 15.2, SaturatedFat 4.5, Cholesterol 59.6, Sodium 243, Carbohydrate 31.8, Fiber 4.8, Sugar 1.9, Protein 22.6

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 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.

HEALTHIER SALMON CAKES WITH LIME DILL SAUCE



Healthier Salmon Cakes With Lime Dill Sauce image

This preparation is a "healthier" version of the traditional salmon cakes with tartar sauce. The lime dill sauce is delicious on Maryland-style crab cakes as well. This recipe came from a local periodical.

Provided by D. Todd Miller

Categories     Beginner Cook

Time 1h18m

Yield 8 cakes, 8 serving(s)

Number Of Ingredients 19

1/2 cup plain fat-free yogurt
1/3 cup parmesan cheese, grated
1/4 cup egg substitute
1 tablespoon Dijon mustard
1 tablespoon chives, minced
1 tablespoon parsley, chopped
1 shallot, minced
1 teaspoon garlic, minced
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
16 ounces canned salmon
1/2 cup panko breadcrumbs
nonstick cooking spray
8 ounces plain fat-free yogurt
2 teaspoons lime juice
2 teaspoons lime zest
2 tablespoons fresh dill, chopped
1/4 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
  • Gently mix salmon and panko breadcrumbs into the yogurt mixture.
  • Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes. Refrigerate for 1 to 4 hours.
  • Meanwhile, prepare the lime dill sauce. In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper. Mix well and refrigerate until well chilled.
  • To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
  • Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
  • Serve the cakes hot with the chilled lime dill sauce.

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

Tips:

  • Use fresh, high-quality salmon for the best flavor and texture.
  • If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
  • Be careful not to overmix the salmon mixture, or the cakes will be tough.
  • Cook the salmon cakes over medium heat so that they have time to cook through without burning.
  • Serve the salmon cakes with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

These salmon cakes with dill sauce are a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The salmon cakes are packed with flavor and the dill sauce adds a refreshing touch. Serve them with your favorite sides for a complete meal that everyone will enjoy.

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