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lemon-dill salmon cakes

(1 rating)
tlpnightwatcher avatar
Recipe by
Tiffany Pennington
@tlpnightwatcher
Greenville, NY

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.

(1 rating)
yield 2 -3
prep time 10 Min
cook time 15 Min
method Pan Fry

Ingredients For lemon-dill salmon cakes

  • 1 can
    wild alaskan pink salmon (14.75 oz)
  • 1/4 sm
    onion, minced (any variety you like)
  • 1/2 c
    bread crumbs, dried, unseasoned
  • 1 lg
    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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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