Salmon/Tuna Patties With Dill Sauce

"I love good salmon. Whenever I cook fresh or frozen salmon I always make an extra fillet or two. You can also make this with a good quality canned salmon such as Alaska Red Sockeye...which I think is the very best canned salmon. This recipe is just as good cold leftovers the next day as it is hot. NOTE** you can substitute a different kind of cooked fillet for the tuna if you wish or even just use 2 filllets of salmon."
photo by loof751 photo by loof751
photo by loof751
Ready In:
4-5 patties




  • Flake the salmon and tuna fillets and mix together.
  • Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
  • Blend well set aside.
  • In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
  • Put the olive oil in a heated skillet over medium heat.
  • Using a large ice cream scoop, place mounds of fish mixture into the pan.
  • Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
  • Cook patty for 4-5 minutes before gently flipping to the other side.
  • When you flip the patty it should be golden brown.
  • HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
  • Top each patty with a dollop of dill sauce and enjoy!

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  1. Loved these great fish cakes! I made half the recipe using 1 foil pouch of salmon and 1 foil pouch of tuna and that worked out perfectly. I don't care for raw onion so left it out. I cooked the patties over medium heat 5 minutes on each side and they got a nice crispy crust and were hot and tender inside. The dill topping is a great touch too. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2012
  2. Excellent!! I used canned Salmon (2 cans) and added a little onion powder and white wine vinegar. Also after they fried for a moment I used a potato masher to flatten them (the ice-cream scoop was making them break). But, YUM! what a good dinner.



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