Succulent salmon cakes with creamy dill sauce
Craving something savory, but not heavy? Homemade fish cakes with dill sauce are a particularly flavorful alternative to the classic meat dish. They combine a crispy exterior with a succulent center and can be paired with a variety of ingredients.
- 1 clove of garlic
- 200g Greek yogurt
- 10 g Dill
- 1 tsp lemon juice
- ½ tsp Dijon mustard 🛒
- Salt & pepper (to taste)
- 25 g Parmesan
- 450 g Lachsfilet
- 2 shallots
- 1 clove of garlic
- 20 g fresh dill
- 1 organic lemon
- for example vegetable oil
- 40 g panko breadcrumbs
- 2 Owner
- 1 tsp Dijon mustard
- Salt & pepper
- 2 tbsp vegetable oil
- Oil spray
- Grate the peel of a garlic clove for the sauce. Then mix all the ingredients together well in a bowl. Place the sauce in the refrigerator and leave it there while you prepare and fry the patties.
- Remove the skin and bones from the fresh salmon fillet. Finely chop the salmon with a sharp knife: it should have a coarse, slightly chunky texture, not a mush. Pat it dry with kitchen paper and set it aside.
- Finely dice the shallots and mince the garlic. Finely chop the fresh dill. Zest the lemon. Cut the lemon in half. Squeeze the juice from one half. Cut the other half into wedges and set aside until serving.
- Heat some vegetable oil in a pan and sauté the shallots and garlic over medium heat for a few minutes until soft. Then let them cool.
- Grate the Parmesan cheese to taste. Then, in a large bowl, combine the salmon, shallot and garlic mixture, dill, panko breadcrumbs, eggs, Parmesan, Dijon mustard, lemon zest, and lemon juice. Season generously with salt and pepper. Mix everything well with your hands or a fork. Add more panko gradually if the mixture is too moist. Shape the mixture into 8–10 even patties and place them on a plate. Refrigerate for 10 minutes.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the patties in batches for about 5 minutes per side, until golden brown and crispy. Spray the tops with cooking spray before flipping. Place the cooked patties on paper towels and keep them warm in an oven at 80°C while you cook the rest.
- Arrange the patties on a plate and serve with the dill sauce, lemon wedges, and fresh dill as a garnish.
Salmon cakes with dill sauce: ready in 40 minutes
For these salmon patties with dill sauce, we use salmon. This popular fish is characterized by its firm yet tender flesh. Its natural fat content not only adds a lot of flavor but also ensures that the patties remain beautifully juicy when pan-fried. Furthermore, the robust flavor of salmon harmonizes perfectly with a variety of spices and fresh herbs. When you're preparing the fish for the mixture, be careful not to puree it too finely. A few small pieces in the batter will give the finished patties a pleasant texture and a great bite.
The seasoning of the mixture plays a crucial role in the final result. Finely diced shallots contribute a mild spiciness and a hint of sweetness. Fresh dill perfectly complements the fish's maritime flavor. A spoonful of Dijon mustard adds a touch of acidity, while a little grated Parmesan contributes an unexpected but perfectly fitting umami component. To prevent the fishcakes from falling apart while frying, you need a good binding agent. Panko breadcrumbs are particularly well-suited for this. These coarse flakes from Japanese cuisine are lighter than conventional breadcrumbs. They absorb the moisture from the ingredients well and hold the mixture together without weighing it down.
Once the patties are formed, they are fried in a little oil until golden brown. This creates a wonderfully crispy crust that provides a great contrast to the soft interior. It's especially important not to set the heat too high. The salmon cooks relatively quickly and should cook gently in the center while the outside slowly browns. Once turned, the patties will already be filling the kitchen with a delicious aroma.
A creamy component is an essential part of any hearty fish dish. A homemade dill sauce perfectly complements the fishcakes. The cool sauce adds a wonderful freshness and balances the rich flavors of the pan-fried salmon. You can serve your finished salmon fishcakes with dill sauce classically as a burger between two soft roll halves, generously spreading the sauce on top. Alternatively, they also make a fantastic main course alongside a crisp green salad or a portion of crunchy potato wedges. With minimal effort, you can bring a taste of the coast right to your dining table. Want more fishcake recipes? Next up, try our oven-baked cod fishcakes, our black bean fishcakes, and our carrot couscous fishcakes.
