Lemon-Dill Salmon Cakes

Lemon-dill Salmon Cakes

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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.

Rating:

★★★★★ 1 vote

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

How to Make Lemon-Dill Salmon Cakes

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.

Printable Recipe Card

About Lemon-Dill Salmon Cakes

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



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