0 from 15 votes
Salmon Fritters with Dill Sauce
Salmon fritters are crispy on the outside and buttery and flaky on the inside, made with roasted red peppers and lemon and garlic. Cook until golden and crunchy and then dip in the most delicious creamy dill sauce. Delish!
Prep Time
35 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4 people
Course:
Main Course
Cuisine:
American
Ingredients
salmon fritters
- 8 ounces fresh salmon, chopped
- ½ cup seasoned bread crumbs
- ¼ cup mayonnaise
- ½ cup diced roasted red peppers
- 1 garlic clove, minced
- 2 tablespoons chopped chives
- 1 tablespoons Dijon mustard
- kosher salt and pepper
- olive oil for cooking
dill sauce
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 teaspoon dried dill
- 3 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 tablespoon horseradish
- 1 garlic clove, minced
- kosher salt and pepper
Instructions
- Place the chopped salmon in a large bowl. Add in the bread crumbs, mayonnaise, chopped red peppers, garlic, chives, dijon and a big pinch of salt and pepper. Use a fork to toss and stir the mixture until it is all combined.
- Heat 1 tablespoon of olive oil in a large nonstick skillet. Once the oil is hot, add in spoonfuls of the salmon fritter mixture. I like to use a ¼ cup measuring cup to scoop up the salmon fritter mixture - or something that will keep the fritters evenly sized - and placed in the hot oil. Make sure to cook on the first side until deeply golden and browned, then gently flip and cook on the other side again until browned. Don’t turn the fritters too early or they will fall apart.
- Place the cooked fritters on a paper towel lined plate to drain excess grease. Serve immediately with the dill sauce and lemon wedges.
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dill sauce
- Whisk the ingredients together in a bowl until combined with a big pinch of salt and pepper. Taste and season more if needed. You can make this the night before and keep it in a sealed container in the fridge!
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