fish recipes

You need to make these Salmon Patties from Delish.com. 

Best-Ever Salmon Patties

can salmon, drained

green onions, thinly sliced

tbsp. Chopped fresh dill

c. panko breadcrumbs

c. Mayonnaise

lemon juice

Dijon mustard

egg,

kosher salt

black pepper

extra-virgin olive oil, plus more as needed

Baby spinach,

I grew up eating salmon patties and have cooked several different recipes (including my own), but these are, by far, the absolute best salmon patties I’ve had...the search is over!
P.S. I cooked them in the air fryer and they came out great.

This turned out well, a little salty but that's prob my fault (I cut the recipe in half, didn't measure closely). Would add a red bell pepper next time. Served it with avocado slices and spinach, feta, almond salad.

OK, I just made these.  Followed recipe except instead of bread crumbs, I used potato flakes as a binder along with the eggs.  They are delicious.  I also agree, the mustard, dill  & lemon juice make these killer good!

As another user stated she grew up on salmon patties, I did, too. And these are the best I've made. Much to my horror I realized I was out if dill so I did my best and added some onion powder. Now that I taste them, I could have used celery salt. Nonetheless, this recipe is now going to be my go-to. Thank you!

I made the salmon patties and they are delicious. Will keep making them from now on. This was my first time.

Love the fresh dill and lemon juice.... I would use this recipe for crab cakes.... mustard was a nice touch but the amount  little too much for my family taste ...reducing the amount of mustard nxt time...I also added finely chopped red pepper.... doubled the recipe, easy FAST to make...freezed the patties  .. trying to be healthier ..Will be serving with grits  for breakfast replacing bacon & sausage... lunch topping a salad or a sandwich replacing deli meat

Really good flavor, I did add 1/8 teaspoon of Slap Ya Mama Seasoning

made these last night. I used fresh salmon that I cooked in the oven. served over butter lettuce. Absolutely wonderful!!! fantastic, EASY, delicious recipe!

had everything but lemon juice and dill( which ill pick up next time) and they turned out excellent..
Thanks for sharing !

Had been searching for the best recipe for Salmon Patties & found this recipe to be perfect. I used red onions, omitted green peppers & added fresh basil & parsley as I didn't have dill & they were perfect.  Will make them again soon & will try red or yellow peppers & fresh dill.

I made this recipe for the first time today. It reminded me of my mother. When I was young she made Salmon Patties often. I would not have thought to serve them over baby spinach. It was delicious. Thank you for that suggestion.

I just made this for the first time. I used almond flour in place of the panko bread crumbs (same amount), Greek yogurt instead of mayo (same amount), and the onions were eliminated because they don’t agree with my husband or I.  They were delicious. My husband doesn’t even care for salmon, but after only one bite his response was “we can have this again”! I definitely will.

Love the ability to make substitutions. Had no green onions, used regular, had no dill, used parsley. This made for a very tangy tasty bite.  Did roll in cornmeal for crunch. Will be making this again.

https://streaming.hearstdigitalstudios.com/89e3a805-c3a1-4abd-84c4-8c325d9e7eda/video_rover_16x9_1080p_hd_1585237774_66856.mp4

These Amazing Salmon Patties Come Together In No Time

Juicy, flaky, and flavorful salmon fillets pan seared in a delicious cream sauce with dijon mustard and garlic.

Creamy Garlic Dijon Salmon

olive oil

unsalted butter

salmon fillets

salt and black pepper

Italian Seasoning

garlic powder

paprika

garlic, (minced)

chicken

heavy cream

dijon mustard, (you can use less or more)

asparagus

chopped fresh parsley, (for garnish)

Pat dry salmon fillets with paper towels.

Heat olive oil and butter in a large skillet over medium-high heat.

Season salmon fillets with salt, pepper, Italian Seasoning, garlic powder, and paprika; transfer to the skillet, skin-side up. IF your skillet isn&#x27;t big enough, don&#x27;t crowd the skillet; please cook the fillets in two batches.

Cook for about 4 to 5 minutes, or until browned and cooked three quarters of the way through.

Flip over and cook for 4 more minutes, or until cooked through.

Remove fish from skillet and transfer to a plate; keep them covered. DO NOT discard the juices in the skillet.

Return skillet to the heat and melt the remaining butter.

Stir in minced garlic and continue to cook for 30 seconds, stirring very frequently.

Slowly whisk in the chicken broth and scrape up all the browned bits from the bottom of the skillet.

Bring to a simmer; lower heat to medium and cook for 3 minutes.

Whisk in the cream and dijon mustard; add in the asparagus.

Add the salmon back into the skillet and simmer over medium-low heat for 4 minutes or until asparagus is fork tender and sauce is thickened. If you want a creamier, thicker sauce, continue to cook until sauce is reduced to a desired consistency. You can also add some butter, stir it through, and cook until creamy.

Remove from heat.

Sprinkle with parsley.

Serve.

Serve the aromatic fish with bok choy and rice for a complete, family-friendly meal.

Asian braised fish with bok choy

Massel vegetable liquid stock (see Notes)

orange juice

red chilli, deseeded, chopped

soy sauce

rice wine vinegar

honey

star anise

blue-eye fillets

bok choy, halved lengthways

Coriander leaves, to serve

jasmine

Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr

Roast fillet of sea bass with parsnip purée & caramelised garlic

sea bass,

shallots, sliced

button mushroom, sliced

½ tbsp white wine vinegar

veal stock

butter

shallots

garlic

parsnips

milk

½ parsnip

oilfor deep-frying

For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.

For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don&rsquo;t stick. Can be made in the morning and reheated.

For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.

Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.

To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.

Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.

Salmon Burgers from Delish.com make for a lighter and refreshing dinner any night of the week. 

Salmon Burgers

(14 oz.) can salmon, drained

bread crumbs

garlic,

lemon

tbsp. dill

Worcestershire sauce

red pepper flakes

Kosher salt

Hamburger buns,

Mayonnaise,

Romaine,

Tomato,

Red onion,

5 stars for flavor, but 4 stars because the printed amount of lemon would bungle the technique. 
I made a half batch, minus the dill. I liked the amount of zest because I dislike fishiness. However, my lemon was giant and I was worried it would yield too much juice. So I used half the amount of lemon juice (so 1/4 of a very large lemon in my case), and the patties were too wet--nearly falling apart, even though I made them slider-sized! Next time, if I made a half batch again, I would use the full egg, decrease the lemon juice even more, try to drain the salmon better, and add breadcrumbs until the patties behave better.

Texture wise it's great! Flavors make sense but an entire lemons worth of juice and zest is too much! All I can taste is the lemon! Will try again with maybe half as much lemon

These salmon burgers were absolutely amazing!! Eat them with or without all the burger fixings it's still perfect. I will be using this recipe again for sure.

Just made these for lunch for my 17yr old and we both absolutely loved them. I added chopped scallions to mixture and used Brioche buns. I also made homemade coleslaw to top burgers with. Best ever!!!

So good and easy.  Was VERY skeptical about canned salmon. They were delicious. Everyone loved them.  Topped with siracha mayo

Just finished serving this to my 13 year old daughter and husband. My husband kept forgetting and asking where I had bought them.  I did use hamburger buns, but put them under the broiler to toast them with a little butter and garlic powder.  I used a broccoli slaw mix, a little light mayonnaise, a dash of lemon juice and a touch of siracha sauce to make a spicy slaw topping, and it complemented the patties perfectly!  My daughter had brought ketchup to the table, but when I had my family taste it first, it sat there without being opened.  Success!! ;)

Easy and very tasty.  Added tartar sauce for a little kick.

I am addicted to these! Instead of putting on buns, however, I add one to a big salad as a protein. I've tried both the pink and red canned salmon and prefer the red, though it's twice as expensive. The recipe makes 4 good size burgers, about 4 oz each.

Delicious recipe! Plenty of interesting flavors without losing the taste of the salmon. Loved it.

https://streaming.hearstdigitalstudios.com/delish/576c38c0bbddbd639add8025/mp4/Crab_Burger_V4_1466710227_4000_hd_v3.mp4

These burgers are basically a giant crab cake; the patties are stuffed with your basic burger stuff—breadcrumbs, Worcestershire, egg—only with lump crabmeat and chives.

Crab Cake Burgers

Can you cook fish in the microwave? Yes! This easy recipe shows you how. 

Simple Microwave Salmon

2 salmon fillets

teaspoons olive oil

teaspoons lime juice

teaspoon smoked paprika

teaspoon salt

teaspoons honey

Place salmon in a small microwave-safe dish. Combine remaining ingredients in a small bowl; spoon over salmon.

Cover and cook on MEDIUM (50%) power in microwave 2 to 3 minutes, in 1-minute intervals or until cooked to desired degree of doneness.

Mix up your traditional roasted salmon by adding butternut pumpkin with almond pesto. It's sure to be an instant hit at your next dinner party.

Roast salmon and butternut pumpkin with almond pesto

butternut pumpkin, seeds removed,

rosemary leaves

flat-leaf parsley, leaves picked

(40 grams) flaked almonds, lightly toasted

garlic clove, crushed

x 200 grams skinless salmon fillets, pin-boned

green beans,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5797799273001&=domain=del

5348771529001-5797799273001

Garlic Butter Fish - crispy and delicious pan-fried fish fillet with garlic butter sauce. This recipes takes 20 mins. Serve alone or with pasta for a wholesome dinner. 

Garlic Butter Fish Recipe

(340 g) firm white fish fillet (halibut, cod

salt

cayenne pepper

corn starch

cooking oil

lemon wedges

(4 tablespoons) salted butter, melted

parsley

Cut the fish into pieces, not to thin...

Cut the fish into pieces, not to thin for easy pan-frying. Season the fish with salt, black pepper and cayenne pepper. Coat the fish with corn starch. Set aside.

Prepare the Garlic Butter Sauce by mixing all...

Prepare the Garlic Butter Sauce by mixing all the ingredients together. Set aside.

Heat up a skillet (preferably non-stick) on medium...

Heat up a skillet (preferably non-stick) on medium heat. Add the cooking oil and once the oil is heated, pan-fry the fish in a single layer until both sides turn crispy and golden brown. Use a wooden spatula or tong to gently flip the fish over. Try not to break the fish.

Remove the fish from the skillet and drain...

Remove the fish from the skillet and drain on paper towels. Toss the fish with the Garlic Butter Sauce and serve immediately with lemon wedges.

https://mediavine-res.cloudinary.com/video/upload/wfpfzgx8ynwt6o1cpw16.mp4

Garlic butter fish is one of the best fish recipes, pan-fried with garlic butter sauce. This garlic butter fish recipe takes 20 mins. Serve alone or with pasta for a wholesome dinner.

Garlic Butter Fish

Cajun spices, tomatoes, onions and peppers give any white fish extra pizazz and a little kick. Super easy and quick!

Skillet Cajun Spiced Fish with Tomatoes

fish

onion (chopped)

garlic (minced)

green bell pepper

tomatoes (chopped)

tbsp Cajun spice seasoning

In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft.

Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes.

Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15.

To serve, place fish on plate and spoon sauce on top. Serve immediately.

This cedar plank mahi mahi recipe is easy and delicious. The mahi-mahi gets flavor from the cedar plank on the bottom and from the sweet orange slices on top.

Cedar Plank Mahi Mahi

Mahi mahi Fillets (4 pieces approximately 6

Olive Oil

Fresh Ground Black Pepper (or to taste)

Garlic Powder

Navel Oranges (thinly sliced.)

1 Large Cedar Plank

You will also need

Soak the cedar plank for at least one hour, or follow the package directions.

Pat the mahi-mahi fillets dry using a paper towel.

Place the fish on a pan or plate and brush them generously with olive oil on both sides.

Season the mahi mahi fillets evenly with the salt, pepper and the garlic powder. (top only if using skin on fillets)

Place the mahi mahi fillets on the cedar plank, spacing them so that they’re not overlapping.

Top the mahi mahi with one or two orange slices.

Soak the cedar plank

Preheat your grill on low.

Place the cedar plank on the preheated grill.

Grill the cedar plank mahi mahi until the internal temperature of the fish reaches at least 137°F to 140°F, on an instant read thermometer and flakes easily when pierced with a fork.

Take the temperature of the fish at the thickest part of the largest piece. It should take approximately 35 minutes, depending on the thickness of the fish.

Grill the mahi mahi

These super easy Fish Tacos with Cumin Lime Slaw are light, fresh, and the perfect quick dinner for hot summer nights, or any night!

Top 40 fish recipes recipes from across the web

The most viewed fish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Salmon Patties

Creamy Garlic Dijon Salmon

Asian braised fish with bok choy

Roast fillet of sea bass with parsn...

Salmon Burgers

Simple Microwave Salmon

Roast salmon and butternut pumpkin ...

Garlic Butter Fish Recipe

Skillet Cajun Spiced Fish with Toma...

Cedar Plank Mahi Mahi

Fish Tacos with Cumin Lime Slaw

Fish tacos with avocado salsa

Healthy Thai fish cakes recipe

Classic Fish and Chips

Asian-marinated baked salmon

Barbecued salmon with oregano and c...

Bean and tuna salad

Fast Asian fish

Fish banh mi with quick pickled veg...

Glazed salmon with lime beurre blan...

Grilled barramundi with pea salad a...

Hot and sour noodle soup with mince...

Hot-smoked ocean trout bruschetta

Instant paella

Mahi mahi, coconut and lime ceviche

Mini fish pies

Nasi goreng with flaked snapper

Matt Moran's ocean trout, quinoa an...

Oven-baked prawn pilaf

Panko and pea-crumbed snapper

Pasta puttanesca

Quick tomato and fish casserole rec...

Korean fish stir-fry

Salmon en croute

Salmon tartare with wasabi, avocado...

Seafood stew with rouille

Smoky fish and prawn pie

Snapper with Asian-style potato sal...

Spiced salmon with coconut and cash...

Sri Lankan salmon curry

The most viewed fish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine