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- 1 lb fresh or canned salmon, drained and flaked - 1/2 cup breadcrumbs, preferably whole wheat - 1/4 cup fresh dill, chopped - 1/4 cup green onions, finely chopped The main star of this dish is the salmon. You can use fresh or canned salmon. Fresh salmon gives a great taste, while canned salmon is quick and easy. Just drain it and flake it into small pieces. Breadcrumbs help bind the cakes together. Whole wheat breadcrumbs add a nice texture. The fresh dill and green onions bring bright flavors to the mix. They make each bite fresh and tasty. - 1/4 cup mayonnaise - 2 tablespoons lemon juice - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - 1/4 teaspoon black pepper Mayonnaise adds creaminess. It helps keep the cakes moist. Lemon juice gives a zesty kick. Dijon mustard adds a bit of tang. Garlic powder and black pepper round out the flavors nicely. - Olive oil for frying - Large bowl for mixing - Skillet for frying You will need olive oil for frying. It gives the cakes a nice golden color. A large bowl helps mix all the ingredients well. A skillet is essential for cooking the salmon cakes evenly. Remember, having the right tools makes cooking easier and more fun! {{ingredient_image_1}} To start, gather your ingredients. You will need salmon and breadcrumbs. In a large bowl, combine 1 pound of salmon with 1/2 cup of breadcrumbs. If you use canned salmon, make sure to drain it well and flake it with a fork. Next, we add flavor. Toss in 1/4 cup of chopped dill and 1/4 cup of finely chopped green onions. These herbs bring a fresh taste to the cakes. Now, add 1/4 cup of mayonnaise, 1 large beaten egg, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Mix everything well. It should feel moist but not too wet. Now, it's time to shape our cakes. With your hands, scoop the mixture and form it into patties. Aim for about 3 inches in diameter. This size helps them cook evenly. You should get about 8 to 10 patties from this recipe. Place them on a plate as you shape them. For cooking, heat some olive oil in a large skillet over medium heat. You want enough oil to coat the bottom. Once the oil is hot, carefully add the salmon cakes. Do not overcrowd the pan; this keeps them from steaming. Cook each side for about 4 to 5 minutes. You want them to turn golden brown and crispy. If they seem to burn, lower the heat a bit. After cooking, transfer the cakes to a paper towel-lined plate to remove extra oil. They are now ready to serve! To make the best salmon cakes, mix the ingredients gently. Start by combining the flaked salmon and breadcrumbs in a large bowl. Then, add the fresh dill, green onions, mayonnaise, beaten egg, lemon juice, Dijon mustard, garlic powder, and black pepper. Use your hands to blend everything well. This helps keep your patties firm. When you fry the cakes, heat the olive oil over medium heat. Avoid cooking too many at once. If you overcrowd the pan, the cakes will break. Cook them in batches to keep them intact. Fry each side for about 4-5 minutes until golden brown. To boost flavor, consider adding spices like paprika or cayenne pepper. You can also mix in other herbs like parsley or basil. Fresh ingredients make a big difference. They add bright flavors and aroma that dried herbs cannot match. Always choose fresh dill and green onions for the best taste. These salmon cakes pair well with light soups or fresh salads. A crisp garden salad brings out the flavors of the cakes. For dips, serve them with tartar sauce or a squeeze of lemon juice. Both options enhance the dish and add a nice tang. Enjoy your meal! Pro Tips Use Fresh Ingredients: Fresh salmon and herbs significantly enhance the flavor of your salmon cakes. If using canned salmon, opt for high-quality brands for the best taste. Chill the Mixture: After mixing the ingredients, refrigerate the mixture for about 30 minutes. This helps the patties hold their shape better while cooking. Control the Heat: Keep the skillet at medium heat to ensure even cooking. Too high of a temperature can burn the outside while leaving the inside undercooked. Experiment with Flavors: Feel free to add other spices or ingredients like capers or bell peppers to customize your salmon cakes to your taste preferences. {{image_2}} You can switch out breadcrumbs to make these cakes gluten-free. Use crushed rice crackers or almond flour instead. Both options work well and keep the cakes together. If you want to try a different fish, use canned tuna or fresh trout. Both options will give you a unique taste. Each type of fish pairs well with lemon and dill. To add some heat, sprinkle in cayenne pepper or red pepper flakes. Start with a small amount. You can always add more to suit your taste. You can also mix in other herbs like parsley or basil. These fresh herbs add a new flavor twist. You might even try adding chopped capers for a briny kick. Serve the salmon cakes on a bed of mixed greens. This adds color and freshness to your plate. Use lemon wedges for a bright touch and extra flavor. For creative plating, stack two cakes and drizzle with lemon sauce. This makes a fun tower that looks great. You can also garnish with fresh dill or a dollop of tartar sauce. To keep your lemon dill salmon cakes fresh, store them in an airtight container. Place a paper towel in the container to absorb moisture. This helps keep the cakes crispy. They can stay in the fridge for up to three days. Beyond that, they may lose flavor and texture. When you're ready to enjoy leftovers, reheat them carefully. The best way is to use a skillet. Heat a little olive oil over medium heat. Add the cakes and cook for about 3-4 minutes on each side. This method helps keep the outside crispy and the inside moist. You can also use an oven. Preheat it to 350°F (175°C) and bake the cakes for 10-15 minutes. If you want to save some for later, freezing is a great option. Lay the uncooked patties on a baking sheet lined with parchment paper. Freeze them for about an hour until firm. Then, transfer them to a freezer bag. They can stay frozen for up to three months. To cook from frozen, just add a few extra minutes to the frying time. No need to thaw first! Yes, you can use canned salmon. Canned salmon saves time and is often cheaper. It is already cooked, so you can skip the cooking step. Just make sure to drain it well. If you choose canned salmon, look for wild-caught options when possible. They usually taste better and have fewer additives. You can tell the cakes are done by looking for a golden-brown color. The outside should be crispy. When you gently press on the cakes, they should feel firm. If they fall apart easily, they might need more time. Cooking them for 4-5 minutes on each side is usually perfect. Trust your senses; a nice smell will fill your kitchen when they are ready. These salmon cakes pair well with many sides. You can serve them with a fresh salad for a light meal. A creamy coleslaw also works great. For a heartier option, try roasted veggies or mashed potatoes. You can add a dollop of tartar sauce or a squeeze of lemon on the side. These options enhance the flavors and make the meal more fun. To sum it up, making Lemon Dill Salmon Cakes is simple and rewarding. Use fresh or canned salmon with breadcrumbs and herbs to create tasty patties. Remember to fry them until golden and serve with your favorite sides. You can customize the flavors and presentations to suit your taste. With easy storage tips, you can enjoy these cakes later, too. Try this recipe for a quick meal or a fun dish at your next gathering. You’ll find that everyone loves them!

Lemon Dill Salmon Cakes

Delicious salmon cakes flavored with fresh dill and lemon, perfect for a light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb fresh or canned salmon, drained and flaked
  • 1/2 cup breadcrumbs (preferably whole wheat)
  • 1/4 cup fresh dill, chopped
  • 1/4 cup green onions, finely chopped
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • to taste tablespoons olive oil for frying

Instructions
 

  • In a large bowl, combine the flaked salmon and breadcrumbs.
  • Add in the chopped dill, green onions, mayonnaise, beaten egg, lemon juice, Dijon mustard, garlic powder, and black pepper. Mix until well combined.
  • Using your hands, form the mixture into patties, about 3 inches in diameter. You should yield 8-10 patties.
  • Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes in batches, being careful not to overcrowd the pan.
  • Cook for about 4-5 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
  • Once cooked, transfer the salmon cakes to a paper towel-lined plate to drain off excess oil.
  • Serve immediately with a squeeze of fresh lemon juice on top or alongside tartar sauce.

Notes

Serve with fresh lemon juice or tartar sauce.
Keyword cakes, dill, lemon, salmon, seafood