Description
Whip up these Lemon Dill Salmon Cakes for a quick, protein-packed dinner. They are fresh, flavorful, and simple to prepare. You will love how easily these come together for a satisfying meal.
Ingredients
Scale
- 1 pound cooked salmon, flaked
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 cup breadcrumbs (plus more for coating)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Instructions
- In a medium bowl, combine the flaked salmon, mayonnaise, egg, lemon juice, dill, 1/2 cup breadcrumbs, salt, and pepper. Mix gently until just combined. Do not overmix.
- Form the mixture into 6 equal-sized patties.
- Place a small amount of extra breadcrumbs on a plate. Lightly coat each patty on both sides with the breadcrumbs.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the salmon cakes in the hot skillet.
- Cook for 4 to 5 minutes per side, until golden brown and heated through.
- Remove from the skillet and serve immediately.
Notes
- You can use canned or leftover cooked salmon for this recipe.
- For a brighter flavor, zest half a lemon and add it to the mixture.
- Serve these cakes with a simple side salad or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: Approx. 250
- Sugar: Low
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Low
- Unsaturated Fat: High
- Trans Fat: Zero
- Carbohydrates: Low
- Fiber: Low
- Protein: High
- Cholesterol: Moderate