lemon-dill salmon cakes

Name: Lemon-Dill Salmon Cakes
Prep time: 10 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: 1 can(s) wild alaskan pink salmon (14.75 oz); 1/4 small onion, minced (any variety you like); 1/2 cup(s) bread crumbs, dried, unseasoned; 1 large egg, beaten; 1/2 - lemon, juice and zest; 1 teaspoon(s) paprika; 1 teaspoon(s) dried dill weed; 1 teaspoon(s) dried chives; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) onion powder; 1/4 teaspoon(s) celery seed; - sea salt & ground black pepper to taste; - oil for pan-frying

(1 RATING)

43 Pinches

Tiffany Pennington

Greenville, NY

Updated on Jun 10, 2013

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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prep time 10 Min

cook time 15 Min

method Pan Fry

yield 2-3 serving(s)

Ingredients

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

How To Make lemon-dill salmon cakes

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.

Step 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.
Step 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.)
Step 4

Beat your egg, dump it in and mix very well with a fork or spatula.
Step 5

Warm a 10-inch skilled over medium high heat with about a quarter INCH of olive or vegetable oil. (about a half cup?)
Step 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.
Step 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.
Step 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.
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