Zesty Lemon Dill Salmon Cakes

$- 1 lb fresh salmon fillet, skin removed - 1 cup breadcrumbs (preferably panko) - 1/4 cup fresh dill, finely chopped - 1/4 cup green onions, finely sliced The main ingredients form the heart of our lemon dill salmon cakes. Fresh salmon fillet provides a rich taste and a tender texture. I prefer using panko breadcrumbs for their light and crispy finish. Fresh dill and green onions add bright flavors that make the cakes pop. - 2 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 2 tablespoons mayonnaise - 2 tablespoons Dijon mustard Flavor enhancers truly elevate these cakes. Garlic brings warmth, while lemon zest and juice add zing. Mayonnaise keeps the cakes moist, and Dijon mustard introduces a subtle tang that complements the salmon perfectly. - Salt and pepper to taste - 2 tablespoons olive oil (for frying) Seasoning is key to a great taste. Salt and pepper round out the flavors of the cakes. I recommend using olive oil for frying, as it gives a lovely golden crisp and a hint of fruitiness. {{ingredient_image_1}} To start, we need to poach the salmon fillet. Add a splash of water to a large skillet and bring it to a simmer. Place the salmon fillet in the skillet and cover it. Cook for about 8 to 10 minutes until the salmon is cooked through. Once done, take it out and let it cool. Use a fork to flake the salmon into smaller pieces. This step makes it easier to mix later. Now, grab a large mixing bowl. Combine the flaked salmon with breadcrumbs, chopped dill, green onions, and minced garlic. Add the lightly beaten egg, mayonnaise, Dijon mustard, lemon zest, and lemon juice. Mix everything well. Don't forget to season with salt and pepper to taste. This mixture is where all the flavors come together. With the mixture ready, use your hands to shape it into small patties. Aim for about 3 inches in diameter. Place these patties on a plate. Chilling is next! Refrigerate the formed salmon cakes for at least 30 minutes. This step is key. Chilling helps the cakes hold together better while frying. For cooking, heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the salmon cakes in batches. Make sure not to overcrowd the pan. Fry each cake for about 4 to 5 minutes on each side. You want them golden brown and crispy. After cooking, transfer the salmon cakes to a plate lined with paper towels. This helps drain any excess oil. For a nice presentation, serve the lemon dill salmon cakes hot with a wedge of lemon. You can also add a dollop of extra mayonnaise or a yogurt dill sauce on the side. Enjoy your tasty creation! To make your salmon cakes hold together, you need the right balance. Use fresh ingredients and the right amount of breadcrumbs. If the mixture feels too wet, add more breadcrumbs. Chilling the cakes is key. When you chill them for at least 30 minutes, they firm up. This makes them easier to fry without falling apart. If you don't have fresh dill, try using dried dill. You can also use parsley or tarragon for a different taste. For extra flavor, add spices like paprika or cumin. These can give your cakes a nice kick. A dash of cayenne can also add some heat if you like it spicy. You can bake or grill your salmon cakes instead of frying. Baking at 375°F for 15-20 minutes gives a nice crisp. Just brush them with olive oil first. If grilling, make sure to keep the heat medium to avoid burning. For even cooking, turn the cakes gently and check that they brown on all sides. Pro Tips Use Fresh Salmon: For the best flavor and texture, use fresh salmon fillets instead of canned or frozen salmon. Chill Before Cooking: Chilling the formed salmon cakes in the refrigerator for at least 30 minutes helps them hold their shape during frying. Don’t Overcrowd the Pan: Cook the salmon cakes in batches to ensure even cooking and to achieve that perfect crispiness. Experiment with Herbs: Feel free to add other herbs such as parsley or cilantro for a different flavor profile. {{image_2}} You can change some ingredients in this recipe. Using canned salmon works well. It saves time and is easy to find. Just make sure to drain it well. For herbs, you can swap dill with parsley or chives. These will add a fresh taste too. If you want a spicy kick, add some red pepper flakes. When serving lemon dill salmon cakes, dips make a great addition. Try a creamy yogurt dill sauce or a zesty lemon aioli. Both add flavor and moisture. For sides, consider a fresh salad or roasted vegetables. These pair nicely and keep the meal light. If you're gluten-free, you can use gluten-free breadcrumbs. Many brands offer great options. For a lower-fat version, replace mayonnaise with yogurt. Greek yogurt works best. It adds creaminess without the extra calories. These swaps help everyone enjoy the dish. Lemon dill salmon cakes stay fresh in the fridge for up to three days. To keep them tasty, store them in an airtight container. This will help prevent them from drying out or absorbing other flavors in your fridge. Always let the cakes cool before sealing them in the container. You can freeze both cooked and uncooked salmon cakes. For the best results, freeze them uncooked. Shape the patties, then place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. This method keeps them from sticking together. Cooked cakes can also freeze, but they may lose some crispness. When you’re ready to eat, it’s easy to reheat. If frozen uncooked, cook them straight from the freezer, adding a few extra minutes to the cooking time. If reheating cooked cakes, bake them in the oven until heated through. This helps keep them crispy. You can tell salmon cakes are done by their color and texture. They should be golden brown on both sides. When you press them lightly, they should feel firm. You can also check the inside. It should be hot throughout and flake easily with a fork. If you see any raw salmon, give them more time in the pan. Yes, you can prepare salmon cakes in advance. Mix the ingredients and shape the patties. Then, cover them and refrigerate for up to 24 hours. This helps the flavors blend. If you want to freeze them, place the uncooked cakes on a baking sheet. Freeze them until firm, then transfer to a bag. They can be frozen for up to three months. When you’re ready, cook them from frozen, adding a few extra minutes to the cooking time. Lemon dill salmon cakes taste great with many dips. A classic choice is a creamy dill sauce. You can mix yogurt, lemon juice, and fresh dill for a simple dip. Another option is a tangy tartar sauce, which adds zest. If you prefer something lighter, try a lemon wedge on the side. It brightens the flavor and adds freshness. You can also serve with a spicy aioli for a kick! We've covered how to make tasty lemon dill salmon cakes from start to finish. You learned about key ingredients, cooking steps, and variations to suit your taste. Remember to chill the patties for the best texture. Also, consider using different herbs or cooking methods for variety. These cakes are versatile and can be made ahead of time or frozen for later. Enjoy experimenting with flavors and find your favorite ways to serve them!$

Delicious salmon cakes infused with zesty lemon and fresh dill, perfect for a light meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 lb fresh salmon fillet, skin removed
1 cup breadcrumbs (preferably panko)
1/4 cup fresh dill, finely chopped
1/4 cup green onions, finely sliced
2 cloves garlic, minced
1 large egg, lightly beaten
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 zest of lemon
1 juice of lemon
to taste salt and pepper
2 tablespoons olive oil (for frying)

Instructions

In a large skillet, add a splash of water and bring to a simmer. Place the salmon fillet in the skillet, cover, and poach for about 8-10 minutes until cooked through. Remove from skillet and let it cool, then flake it into smaller pieces with a fork.
In a large mixing bowl, combine the flaked salmon, breadcrumbs, chopped dill, green onions, minced garlic, beaten egg, mayonnaise, Dijon mustard, lemon zest, and lemon juice. Season with salt and pepper to taste.
Using your hands, form the mixture into small patties about 3 inches in diameter, and place them on a plate.
Refrigerate the formed salmon cakes for at least 30 minutes. This helps them to hold together while frying.
In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the salmon cakes to the skillet in batches, avoiding overcrowding. Fry for about 4-5 minutes per side or until golden brown and crispy.
Once cooked, transfer the salmon cakes to a plate lined with paper towels to drain any excess oil.
Serve the lemon dill salmon cakes hot with a wedge of lemon and a dollop of extra mayonnaise or a yogurt dill sauce on the side.

Notes

Chilling the cakes helps them hold together while frying.

Keyword cakes, dill, lemon, salmon