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!
We’re making salmon fritters to get us through the week!
These salmon fritters are crispy and buttery, filled with roasted red peppers and tons of flavor. Then we dip them in a sauce that is good enough to eat with a spoon and it’s the best meal ever. I swear!
These salmon bites can be your dinner, a party appetizer, a snack or even made ahead and served with salads for lunch. You know I love a versatile dish and these fit the bill perfectly. Plus, if you’re a salmon lover and keep it on hand? You’ll probably have everything you need to make the fritters.
And they are so crunchy, so delicious and super satisfying!
See, these are crispy little salmon cakes that taste like absolute heaven. What makes them different from cakes? Well…
I like to call them fritters because they aren’t as cakey as crab or salmon cakes, if that makes sense. They are thinner and have more crispy outside texture, sort of like my zucchini fritters, brussels fritters and lobster fritters. Not thick burger-like patties, but thin and crispy bites.
Thin and crispy bites that get dragged through the most delicious dill sauce.
I could put this dill sauce on just about anything. It’s true. It’s creamy, tangy, loaded with fresh dill and lemon with a tiny pinch of horseradish. That makes all the difference. This sauce is also incredible on seared or grilled salmon. Or pretty much any other fish or shrimp dish. I love it for dipping – the kids love it for dipping – and you can make it ahead of time and let the flavors marry in the fridge.
The salmon fritters are warm and crispy, the dill sauce is cold and creamy. The combo is wonderful and crave-worthy.
I like to use fresh salmon for this and chop it up with a knife. I find that this is what makes these fritter-like. This ensures that you have bites of buttery, flaky salmon in the fritters and that makes them very satisfying and light. You can use canned salmon in a pinch, but the texture will be slightly different.
I love how summery these taste. Refreshing and light and all around delicious, with that hint of lemon and the sauce. It’s a dinner that will work any time of year, but is especially wonderful in the spring as the weather starts to turn.
The crispy outside gets me every time!
Salmon Fritters with Dill Sauce
- 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
- 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
- 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.
- 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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The ideal forkful.
7 Comments on “Salmon Fritters with Dill Sauce.”
Sounds and looks excellent!
Wondering how a low carb version would work, with perhaps almond meal or other bread crumb alternatives!
I was planning on making low carb too. I usually substitute breadcrumbs with a mix of almond flour and parmesan. But i’m not sure if the parmesan would fit here. Maybe finely ground pork rinds? Let me know if you try!
Are you using the Italian flavored seasoned bread crumbs? Thanks! These sound delicious.
Sounds yummy – air fryer maybe?
Can I use canned salmon?
Wow! I’ve been making a variation of these for a long time. BUT the chives plus that dill sauce take this meal over the moon. Wonderful!