Lemon Dill Salmon Cakes

$You need 1 pound of fresh salmon fillet. Make sure the skin is removed. Fresh salmon gives the best flavor and texture. It should be bright pink and smell like the sea. Flake the salmon into small pieces before mixing it with other ingredients. For the base, use 1/2 cup of breadcrumbs. I like to use panko breadcrumbs for a crunchier texture. Add 1/4 cup of finely chopped red onion for a sweet bite. Also, season the mixture with salt and pepper to taste. These ingredients will help bind the cakes and add flavor. Fresh herbs make these salmon cakes shine. Use 2 tablespoons of chopped fresh dill. Dill adds a bright, fresh taste that pairs well with salmon. Next, add the zest of 1 lemon and 2 tablespoons of lemon juice. The lemon gives a nice tang and balances the richness of the fish. {{ingredient_image_1}} Start with a fresh salmon fillet. Place it in a large bowl. Use a fork to flake the salmon into small pieces. Look for and remove any bones. This step ensures you have tender salmon for your cakes. Next, add the following to the bowl: - 1/2 cup breadcrumbs (preferably panko) - 1/4 cup finely chopped red onion - 2 tablespoons fresh dill, chopped - 2 tablespoons lemon juice - Zest of 1 lemon Stir these ingredients together until they mix well with the salmon. Now, it’s time to shape your salmon mixture. With clean hands, form the mixture into patties. Each patty should be about 2 inches in diameter. You will make about 6 to 8 cakes, depending on how big you want them. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, place the salmon cakes in the skillet. Gently flatten them with a spatula. Cook for 4 to 5 minutes on each side. You want them to be golden brown and crispy. When the salmon cakes are done, remove them from the skillet. Place them on a paper towel-lined plate to soak up extra oil. Serve your cakes hot with tartar sauce or lemon aioli on the side for a tasty dip. Enjoy! The prep time for these lemon dill salmon cakes is just 15 minutes. You need this time to gather your ingredients and mix them together. Cooking the salmon cakes takes about 25 minutes. You’ll fry them for 4-5 minutes on each side until they are golden brown. This recipe makes 4 servings. You can easily double it if you have more guests to feed or want leftovers. Enjoy these tasty cakes as a meal or a snack! Pro Tips Use Fresh Salmon: Fresh salmon fillets yield the best flavor and texture for your cakes. Frozen salmon can be used in a pinch, but be sure to thaw and drain it well. Adjusting Consistency: If the mixture feels too dry, a splash more lemon juice or a touch of mayonnaise can help bind it without making it too wet. Chill Before Cooking: For firmer salmon cakes, refrigerate the formed patties for about 30 minutes before frying. This helps them hold their shape better while cooking. Experiment with Herbs: Feel free to mix in other fresh herbs like parsley or chives for added flavor. This can give your salmon cakes a unique twist. {{image_2}} To make your salmon cakes perfect, focus on the mixture's consistency. You want it to hold together well. If the mix feels too dry, add more lemon juice. If it’s too wet, sprinkle in more breadcrumbs. This balance keeps the cakes from falling apart while cooking. Always test a small patty first. Cook it for 4-5 minutes to check the texture. Adjust your mix as needed before cooking the rest. To boost the flavor, try these simple tips. First, use fresh herbs like dill for a bright taste. You can also mix in a pinch of garlic powder or smoked paprika. These add depth without overpowering the salmon. For a tangy kick, serve with lemon aioli or tartar sauce. This extra layer of flavor makes each bite special. A good skillet makes all the difference. Use a non-stick skillet for easy cooking and flipping. Heat the olive oil over medium heat, ensuring it’s hot before adding the cakes. This helps them crisp up nicely. If you want a healthier option, bake the cakes on a parchment-lined tray at 400°F for about 15-20 minutes. You’ll still get a delicious result without frying. You can switch out the fresh salmon for canned salmon if you want. Canned salmon is easy to find and saves time. Just make sure to drain it well. Instead of breadcrumbs, you can use crushed crackers or even oats. This change adds a unique texture. If you lack fresh dill, dried dill works too. Use one-third the amount since dried herbs are stronger. Lemon juice can be swapped with lime juice for a different twist. Serve your salmon cakes with tartar sauce or lemon aioli for extra flavor. A fresh salad on the side brings color and crunch. You can also add a dollop of Greek yogurt for creaminess. For a heartier meal, serve them on a bun like a salmon burger. Add some greens or pickles for a tasty sandwich. These cakes work great as an appetizer at parties too! For gluten-free options, use gluten-free breadcrumbs. Many brands offer tasty alternatives. If you're avoiding eggs, try using a flaxseed mixture. Combine one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens, then add it to your mixture. For a low-carb option, skip the breadcrumbs entirely and use grated zucchini. This keeps the cakes moist and flavorful while cutting carbs. Yes, you can use canned salmon. Just drain it well and flake it. Canned salmon makes this recipe easy. It saves time and still tastes great. You may want to reduce the salt, as canned salmon can be salty. To store leftover salmon cakes, place them in an airtight container. Keep them in the fridge for up to three days. You can also wrap them tightly in plastic wrap. This keeps them fresh and prevents drying out. Lemon dill salmon cakes pair well with many sides. Try a fresh salad or roasted veggies. You can also serve them with rice or quinoa. Tartar sauce or lemon aioli adds a tasty touch. To reheat salmon cakes, use a skillet over medium heat. Cook them for about 3-4 minutes on each side. This keeps them crispy. You can also use an oven at 350°F for 10-15 minutes. Make sure they are hot inside before serving. This blog post shows you how to make tasty lemon dill salmon cakes. We covered the main ingredients and simple steps to prepare, cook, and serve them. I shared tips to enhance flavor and perfect texture, plus variations for different diets. In summary, making these cakes is fun and easy. You can impress your friends with great tastes and healthy choices. Don't hesitate to get creative with them! Enjoy delicious salmon cakes tonight.$

Delicious salmon cakes infused with lemon and dill, perfect for a light meal.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 lb fresh salmon fillet, skin removed
0.5 cup breadcrumbs (preferably panko)
0.25 cup finely chopped red onion
2 tablespoons fresh dill, chopped
2 tablespoons lemon juice
1 unit zest of 1 lemon
1 unit egg, beaten
to taste salt and pepper
2 tablespoons olive oil (for frying)
optional tartar sauce or lemon aioli for serving

Instructions

Prepare the Salmon: Place the salmon fillet in a large bowl and use a fork to flake it into small pieces. Remove any bones if present.
Mix Ingredients: Add the breadcrumbs, red onion, dill, lemon juice, and lemon zest to the bowl with the salmon. Mix until combined.
Add Binder: Gently fold in the beaten egg and season the mixture with salt and pepper to taste. The mixture should hold together; if it's too dry, add a little more lemon juice.
Form Patties: With your hands, form the mixture into patties about 2 inches in diameter. You should get about 6-8 salmon cakes, depending on the size.
Cook the Cakes: Heat olive oil in a skillet over medium heat. Once hot, place the salmon cakes in the skillet, flattening them slightly with a spatula. Cook for 4-5 minutes on each side or until golden brown and crispy.
Finish and Serve: Once cooked, remove the salmon cakes from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve hot with tartar sauce or lemon aioli on the side.

Notes

Serve with tartar sauce or lemon aioli for added flavor.

Keyword cakes, dill, lemon, salmon