Lemon Dill Salmon Patty Sauce
TOTAL TIME: Prep: 45 min. + chilling Cook: 10 min./batch
YIELD: 6 servings (3/4 cup sauce).
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
Ingredients
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3/4 cup mayonnaise
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1 small garlic clove, minced
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1-1/2 teaspoons lemon juice
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1-1/2 teaspoons grated lemon zest
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1/4 teaspoon dill weed
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Pinch cayenne pepper
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Dash salt
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SALMON:
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4 frozen salmon fillets (4 ounces each), thawed
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 large eggs
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1-1/2 cups panko bread crumbs
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4 green onions, chopped
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1 garlic clove, minced
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1/2 teaspoon salt
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2 tablespoons olive oil
Directions
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1.
In a small bowl, mix the first seven ingredients. Refrigerate until serving.
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2.
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.
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3.
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
2 salmon patties with 1 tablespoon sauce: 434 calories, 34g fat (6g saturated fat), 133mg cholesterol, 676mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 18g protein.
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