Lemon-Dill Salmon Cakes
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.
★★★★★ 1 vote5
1 can(s)wild alaskan pink salmon (14.75 oz)
1/4 smallonion, minced (any variety you like)
1/2 cbread crumbs, dried, unseasoned
1 largeegg, beaten
1/2lemon, juice and zest
1 tspdried dill weed
1 tspdried chives
1/2 tspgarlic powder
1/2 tsponion powder
1/4 tspcelery seed
·sea salt & ground black pepper to taste
·oil for pan-frying
How to Make Lemon-Dill Salmon Cakes
- 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.
- Add bread crumbs, onion, herbs and spices to the salmon and blend well. I use my fingers to "feel" that everything is well blended.
- 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.)
- Beat your egg, dump it in and mix very well with a fork or spatula.
- Warm a 10-inch skilled over medium high heat with about a quarter INCH of olive or vegetable oil. (about a half cup?)
- 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.
- 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.
- 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.