← All recipesTotal: 40 min
Ingredients
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Instructions
- Chop the salmon finely by hand or pulse briefly in a food processor.
- Mix with onion, egg, flour, milk, dill, lemon zest, salt and pepper.
- Chill the mixture for 15 minutes so it becomes easier to shape.
- Heat equal parts butter and oil in a frying pan over medium heat.
- Shape eight oval patties with two wet spoons and fry 3 to 4 minutes per side.
- Drain briefly and serve hot with potatoes, cucumber and remoulade.
Kitchen note: The flesh should just begin to flake while remaining moist in the centre. Follow local food-safety guidance and check the thickest part.
Why you'll like this recipe
- The method balances rich salmon with bright, clearly defined flavours.
- It makes a complete, practical meal for 4 people.
- The timing keeps the salmon succulent while the other ingredients retain their character.
Tips for better results
- Pat the salmon dry before seasoning so marinades and spices cling evenly.
- Check the thickest piece early; salmon continues to cook slightly as it rests.
- Prepare the vegetables and sauce before the fish hits the heat so everything can be served at its best.
What to serve with it
Serve with a crisp green salad, lemon wedges and good bread. Choose any extra side to echo the recipe's strongest seasoning.
Storage
Refrigerate leftovers within two hours and keep covered for up to two days. Reheat gently, or serve cold when appropriate for the dish.
Common questions
How do I know when the salmon is done?
The flesh should just begin to flake while remaining moist in the centre. Follow local food-safety guidance and check the thickest part.
Can I prepare this recipe ahead?
You can measure ingredients, mix the sauce or dressing and prepare the sides. Cook the salmon close to serving for the best texture.