until an instant-read thermometer inserted in the thickest part of the fillet registers 125°. Let the salmon rest for 10 minutes, then transfer it to a platter. Serve with the mustard sauce.

This sauce adds an amazing citrusy brightness to the patties, creating a beautifully ... Another great flavor pairing for ...

ERIN: ALL RIGHT, STEVE CYBULSKI JOINS US IN THE NEWS 9 KITCHEN TODAY, AND HE OWNS THE BLACKWATER MUSTARD COMPANY ... WE WILL DEMONSTRATE THE BLACKWATER SALMON PATTIES, WITH THE ORIGINAL, THE ...

In today's recipe, the salmon’s flavor is enhanced by the mustard sauce and a rub made with parsley, herbs and oil. You might be surprised to learn that humble parsley, often used as a garnish ...

Serve topped with tartar sauce and spinach leaves. DILLED SALMON PATTIES 2 pounds fresh salmon, skin removed 2 egg whites 1 tablespoon Dijon mustard ½ cup fresh bread crumbs (1 slice white bread ...

To make the salmon, preheat the oven to 450 degrees. Line a rimmed baking sheet with a silicone mat. Place the onion and celery in a microwave-safe bowl and cook until softened, about 3 minutes.

Add egg and mustard; mix well ... Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges. Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley ...

Mix salmon, breadcrumbs, onion, Dijon mustard, egg ... juice and Old Bay together in a bowl; Serve salmon patties on buns with dill sauce lettuce and tomato. Makes 2 salmon burgers.

Old-fashioned cooks made salmon cakes with canned salmon ... In a bowl, whisk the mayonnaise, harissa (or sriracha or hot sauce), mustard, dill, vinegar, and a pinch of salt until blended.

Let the salmon rest for 10 minutes, then transfer it to a platter. Serve with the mustard sauce. Make Ahead: The mustard sauce can be refrigerated overnight.