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Categories:
mayonnaise garlic lemon juice lemon zest dill weed cayenne pepper salt salmon salt pepper eggs bread crumbs green onions garlic salt olive oil
Viewed: 23 - Published at: 2 years agoIngredients
- 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
- 4 frozen salmon fillets (4 ounces each), thawed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large eggs
- 1-1/2 cups panko (Japanese) bread crumbs
- 4 green onions, chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Method
- 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.
