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- 1 pound canned or cooked salmon - 1/4 cup breadcrumbs - 1/4 cup finely chopped red onion - 2 tablespoons fresh dill - 1 tablespoon lemon zest - 2 tablespoons lemon juice - 1 large egg - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - Salt and pepper to taste - 2 tablespoons olive oil - Additional spices or herbs - Alternative binding agents To start your lemon dill salmon cakes, gather these main ingredients. The salmon is the star. Canned salmon works well, but cooked salmon is great too. The breadcrumbs help hold the cakes together. I like to use whole wheat for added flavor and texture. Red onion adds a nice crunch and taste. Fresh dill gives a bright flavor, but dried dill is fine if fresh is not available. Lemon zest and juice bring a zesty punch. The egg acts as a binder, helping the cakes hold their shape. Dijon mustard adds a slight kick, while garlic powder enhances the taste. Make sure to season with salt and pepper for balance. Finally, olive oil is perfect for frying and gives a nice crispness. You can also play with optional ingredients. Adding spices or herbs can change the flavor. You might want to try different binding agents too, like mashed potatoes or bread crumbs. This recipe is fun because it allows for creativity. Enjoy mixing and matching to find your favorite flavor! {{ingredient_image_1}} - First, flake the salmon into small pieces. Use your hands or a fork. - Next, chop the red onion finely. This will add great flavor and crunch. - If using fresh dill, chop it well. Fresh herbs make a big difference! - In a large bowl, combine the flaked salmon, breadcrumbs, chopped onion, dill, lemon zest, and lemon juice. Mix well. - In a small bowl, beat the egg. Add Dijon mustard, garlic powder, salt, and pepper. Mix until smooth. - Pour the egg mixture into the salmon mixture. Stir until all ingredients are well combined. If it feels dry, add a bit more lemon juice. - Now, form the mixture into small patties, around 2 to 3 inches wide. You should get about 8 to 10 cakes. - Heat olive oil in a large skillet over medium heat. Wait until it gets hot. - Carefully place the salmon cakes in the skillet. Don't overcrowd them! This helps them cook evenly. - Cook each side for about 3 to 4 minutes. Look for a golden brown color and a crispy texture. - When done, place the cakes on a paper towel-lined plate. This will help absorb extra oil. If your mixture is too dry, add more lemon juice. Just a splash can help bind it. You want it moist enough to hold together. If you struggle with breaking patties, try chilling them before cooking. It firms up the cakes and makes them easier to handle. To boost flavor, add herbs like parsley or chives. A pinch of cayenne can add a nice kick. For lemon juice, try using fresh juice for a brighter taste. You can also mix in some lime juice for a twist. If you prefer not to pan-fry, bake the salmon cakes. Preheat your oven to 400°F (200°C). Place the patties on a lined baking sheet and bake for 15-20 minutes. This method keeps them crispy without extra oil. You can also broil them for the last few minutes to get that golden color. Pro Tips Fresh Ingredients: Using fresh dill and high-quality salmon will elevate the flavor of your salmon cakes significantly. Chill the Mixture: Allowing the salmon mixture to chill in the refrigerator for 30 minutes before forming patties can help them hold together better while cooking. Cooking Temperature: Ensure your skillet is hot enough before adding the patties; a properly heated skillet helps achieve a crispy exterior. Leftover Cakes: These salmon cakes make for a great meal prep option; store leftovers in an airtight container in the fridge for up to 3 days. {{image_2}} - Gluten-free options: Use gluten-free breadcrumbs or crushed gluten-free crackers. This change keeps the cakes tasty while meeting dietary needs. - Vegan alternatives: Try using canned chickpeas instead of salmon. Mash the chickpeas and mix them with vegan mayo and spices for a similar texture and flavor. - Adding cheese or other proteins: You can mix in some feta cheese or shredded cheese for creaminess. This addition makes the cakes richer and adds a different flavor. Consider adding cooked shrimp or crab for a seafood twist. - Different herbs to complement the dish: Besides dill, you can use parsley or cilantro. These herbs add a fresh taste that brightens the cakes. - Pairing with side dishes: Serve these salmon cakes with a crisp salad or roasted vegetables. A side of tartar sauce or a lemony yogurt sauce works well, too. - Presentation ideas: Arrange the cakes on a colorful platter with lemon wedges. Add a sprinkle of fresh herbs on top for extra appeal. This makes the dish eye-catching and fun to eat. You can store leftover salmon cakes in the fridge. They will last for 3 to 4 days. Make sure to keep them in an airtight container. This helps to keep them fresh and flavorful. If they smell off, it's best to toss them out. Freezing salmon cakes is a great option. To freeze them, first, let them cool completely. Next, place them in a single layer on a baking sheet. Freeze for about 1 hour, then transfer them to a freezer-safe bag. This method prevents them from sticking together. When you want to enjoy them, thaw overnight in the fridge. To reheat, use a skillet over medium heat. Cook for about 5 minutes on each side until heated through. You can also bake them at 375°F for 15-20 minutes. You can prepare salmon cakes ahead of time. Mix the ingredients and form the patties. Then, store them in the fridge or freezer for later use. If you keep them in the fridge, use them within 1 to 2 days. This way, you can have quick meals ready to cook. Just heat and serve with your favorite sides. You can use dried dill as a substitute. Use one tablespoon of dried dill for every two tablespoons of fresh dill. Other herbs like parsley or basil can work too. These will change the flavor a bit but will still taste good. Experiment with what you like best! Yes, you can use fresh salmon. Cook and flake it before mixing. Fresh salmon gives a richer taste. Just make sure to cook it fully before adding it to the mix. Salmon cakes are done when they turn golden brown on both sides. This usually takes about 3-4 minutes per side. The inside should feel firm and hot. If you’re unsure, cut one open to check. Yes, you can bake them! Preheat your oven to 400°F (200°C). Place the cakes on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway through. They may not be as crispy but will still taste great! To make the cakes crispy, use enough oil when frying. Don't overcrowd the pan. This helps the cakes cook evenly and get brown. You can also chill the patties before cooking. This makes them hold their shape better while frying. In this post, we covered salmon cakes from start to finish. You learned about key ingredients, simple steps for preparation and cooking, and tips for perfect results. I also shared variations for different diets and how to store your salmon cakes. With these insights, you can create tasty salmon cakes that suit any meal. Remember, experimenting with flavors and techniques will make your cooking even better. Dive into this fun recipe and impress yourself and others!

Zesty Lemon Dill Salmon Cakes

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

Ingredients
  

  • 1 pound canned or cooked salmon, drained and flaked
  • 0.25 cup breadcrumbs (preferably whole wheat)
  • 0.25 cup finely chopped red onion
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 large egg, beaten
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon garlic powder
  • to taste salt and pepper
  • 2 tablespoons olive oil (for frying)

Instructions
 

  • In a large mixing bowl, combine the flaked salmon, breadcrumbs, chopped red onion, fresh dill, lemon zest, and lemon juice. Mix well to evenly distribute all ingredients.
  • In a separate small bowl, beat the egg and add the Dijon mustard, garlic powder, salt, and pepper. Mix until combined.
  • Pour the egg mixture into the salmon mixture and stir until everything is well incorporated. The mixture should be moist enough to hold together; if too dry, add a bit of lemon juice.
  • Using your hands, form the mixture into small patties, about 2-3 inches in diameter. You should get around 8-10 cakes, depending on size.
  • Heat the olive oil in a large skillet over medium heat. Once hot, carefully place the salmon cakes in the skillet, making sure not to overcrowd the pan.
  • Cook the cakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
  • Once cooked, transfer the salmon cakes to a paper towel-lined plate to absorb any excess oil.

Notes

Serve with lemon wedges and tartar sauce or a cucumber salad.
Keyword cakes, dill, lemon, salmon, seafood