Salmon Patties with Dill Sauce Recipe

Salmon: Drained and flaked canned salmon is the base for the patties, providing a rich and savory flavor.

Bread crumbs: These help bind the patties together and add a bit of texture.

Egg: Acts as a binder to hold the patties together.

Onion: Adds a bit of crunch and a mild, sweet flavor.

Mayonnaise: Adds moisture and richness to the patties.

Lemon juice: Provides a fresh, tangy flavor that brightens up the patties.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a bit of heat and depth to the flavor.

Sour cream: Forms the base of the dill sauce, adding a creamy texture.

Mayonnaise: Adds richness to the dill sauce.

Fresh dill: Provides a fresh, herbal flavor to the sauce.

Lemon juice: Adds a tangy brightness to the sauce.

Garlic powder: Adds a subtle garlic flavor to the sauce.

Salt: Enhances the overall flavor of the sauce.

When forming the salmon patties, make sure to press them firmly to ensure they hold together well during cooking. Chilling the patties in the refrigerator for about 15-20 minutes before frying can also help them maintain their shape and prevent them from falling apart in the frying pan.

• salmon - Substitute with tuna: Tuna has a similar texture and flavor profile, making it a suitable replacement in patties.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoon of water to create a vegan binding agent.

• onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with fewer calories.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an umami boost.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• sour cream - Substitute with plain Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture.

• mayonnaise - Substitute with avocado: Mashed avocado can provide a creamy texture and healthy fats.

• dill - Substitute with tarragon: Tarragon offers a similar fresh, slightly anise-like flavor.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a slightly different mineral content.

• Allow the salmon patties to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Place the cooled patties in an airtight container, layering them with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For longer storage, freeze the patties. Lay them out on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours. This ensures they don't stick together.

• Once frozen, transfer the patties to a freezer-safe bag or container. Label with the date and store for up to 3 months.

• To reheat, thaw the patties in the refrigerator overnight. Heat a bit of olive oil in a frying pan over medium heat and cook the patties for 3-4 minutes on each side until heated through.

• Store the dill sauce separately in an airtight container in the refrigerator. It will keep for up to 5 days.

• If you prefer, you can freeze the dill sauce as well. Pour it into an ice cube tray and freeze until solid. Transfer the frozen sauce cubes to a freezer-safe bag or container. Thaw in the refrigerator before serving.

• When ready to serve, give the dill sauce a good stir to recombine any separated ingredients. Serve alongside the reheated salmon patties for a delightful meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon patties on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. This method helps retain the crispy exterior while ensuring the inside is warm and moist.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon patties in the skillet and cook for 3-4 minutes on each side, or until they are heated through and crispy. This method is quick and helps maintain the texture of the patties.

• Microwave Method: Place the salmon patties on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This method is the fastest but may result in a slightly softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon patties in the air fryer basket in a single layer. Cook for 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is great for retaining the crunchiness of the patties.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon patties on the toaster oven tray and cover them loosely with aluminum foil. Heat for about 10-15 minutes, or until warmed through. This method is convenient and effective for small batches.

• Grill Method: Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking. Place the salmon patties on the grill and cook for 3-4 minutes on each side, or until heated through. This method adds a nice smoky flavor to the patties.

• Mixing bowl: Use this to combine all the ingredients for the salmon patties.

• Frying pan: This is essential for cooking the salmon patties until they are golden brown.

• Spatula: Handy for flipping the patties in the frying pan.

• Measuring cups: Necessary for accurately measuring the bread crumbs, mayonnaise, and other ingredients.

• Measuring spoons: Useful for measuring smaller quantities like lemon juice, salt, and pepper.

• Knife: Needed for finely chopping the onion and fresh dill.

• Cutting board: Provides a safe surface for chopping the onion and dill.

• Small bowl: Use this to mix the dill sauce ingredients.

• Whisk: Helps in thoroughly combining the dill sauce ingredients.

• Can opener: Required to open the canned salmon.

• Paper towels: Useful for draining the salmon if needed and for blotting excess oil from the cooked patties.

• Plate: For serving the salmon patties with the dill sauce on the side.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Prepare patties in advance: Form the salmon patties ahead of time and refrigerate them until ready to cook.

Utilize a food processor: Quickly mix the salmon patty ingredients using a food processor to save time.

Make extra sauce: Double the dill sauce recipe and store it in the fridge for future meals.

Cook in batches: If your pan is large enough, cook multiple patties at once to reduce overall cooking time.