Lemon-dill Salmon Cakes Recipe

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Lemon-Dill Salmon Cakes

Tiffany Pennington

By
@tlpnightwatcher

I didn't have any celery (that was fresh) and I nearly panicked - because I really needed to make dinner and it was too rainy to grill the dogs & brats that I had planned to make.

My finicky daughter and fish-hating husband ate them up! And I found a workaround for the missing celery.

The first time I made this - I doubled the recipe and the yield was about ten 2-inch patties.


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Serves:

2-3

Prep:

10 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

1 can(s)
wild alaskan pink salmon (14.75 oz)
1/4 small
onion, minced (any variety you like)
1/2 c
bread crumbs, dried, unseasoned
1 large
egg, beaten
1/2
lemon, juice and zest
1 tsp
paprika
1 tsp
dried dill weed
1 tsp
dried chives
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/4 tsp
celery seed
sea salt & ground black pepper to taste
oil for pan-frying

Directions Step-By-Step

1
Drain the salmon. Do what you like with the bones (the spines creep me out, so I pick them out). Flake the salmon into a large mixing bowl.
2
Add bread crumbs, onion, herbs and spices to the salmon and blend well. I use my fingers to "feel" that everything is well blended.
3
TASTE the mixture before you add the egg! (I wouldn't want anyone getting salmonella making their salmon cakes. That's kinda funny in a morbid way.)
4
Beat your egg, dump it in and mix very well with a fork or spatula.
5
Warm a 10-inch skilled over medium high heat with about a quarter INCH of olive or vegetable oil. (about a half cup?)
6
Form patties in your hands - about 2 inches wide by about a half-inch thick. Don't crowd your patties! I was able to fit 7 in my pan and they browned very nicely.
7
Fry for about 3-4 minutes per side - or until deep golden brown. Flip and cook another 3-4 minutes.
Remove from oil and drain on an inverted rack over a brown paper bag or newspaper.
8
These don't need sauce. Tartar will overpower the subtle lemony tang of the cake - but cocktail sauce tastes wonderful with them if you are looking for a little extra moisture.

These go well with cole slaw or potato salad.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids