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To make delicious Lemon Dill Salmon Cakes, you need the right ingredients. Here’s what you will need: - 2 cups cooked salmon, flaked - 1/2 cup panko breadcrumbs - 1/4 cup fresh dill, finely chopped - 1/4 cup green onions, finely chopped - 1/4 cup creamy mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 teaspoon lemon zest - 1 large egg, lightly beaten - 1/2 teaspoon garlic powder - Salt and pepper, to taste - Olive oil, for frying Using fresh ingredients makes a big difference in taste. Fresh dill adds a bright flavor, while lemon juice and zest bring out the salmon's richness. The panko breadcrumbs create a crisp outer layer, making each bite a delight. Check out the Full Recipe for exact steps to prepare these tasty salmon cakes. In a large bowl, combine your ingredients for the salmon mixture. Start with 2 cups of cooked salmon, flaked into small pieces. Add in 1/2 cup of panko breadcrumbs for a crunchy texture. Next, mix in 1/4 cup of fresh dill and 1/4 cup of finely chopped green onions. These herbs will give your cakes a bright flavor. Then, add 1/4 cup of creamy mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of fresh lemon juice, and 1 teaspoon of lemon zest. The lemon will add a fresh zing. Finally, sprinkle in 1/2 teaspoon of garlic powder, along with salt and pepper to taste. Mix gently to keep the salmon pieces intact. Now that your salmon mixture is ready, it’s time to shape the patties. Grab a handful of the mixture and form it into a patty. Aim for about 2-3 inches in diameter and 1/2 inch thick. This size ensures even cooking. You should be able to make around 8 to 10 patties. Keep your hands wet to prevent sticking. Lay the patties on a plate as you prepare to cook them. To cook the patties, heat a non-stick skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Wait until the oil shimmers but does not smoke, then carefully place the patties in the skillet. Cook them in batches to avoid crowding. Fry each side for about 4 to 5 minutes. Look for a golden brown color to know they are done. Once cooked, use a slotted spatula to transfer the cakes to a plate lined with paper towels. This step helps drain off any extra oil. Serve the salmon cakes warm, with fresh dill and lemon wedges for extra flavor. For the full recipe, refer to the earlier section. To get soft patties, don't overmix the salmon mixture. When you combine the ingredients, do it gently. This keeps the salmon flaky and tender. If you mix too much, your patties can become tough and dry. How do you know when the oil is ready for frying? Look for a shimmering surface in the oil. This means it’s hot enough. You can also test it by dropping a small piece of the mixture in the oil. If it sizzles right away, you’re good to go. This helps the salmon cakes cook evenly and get that nice golden color. What are the best sides to serve with Lemon Dill Salmon Cakes? I love pairing them with a light salad, like arugula or mixed greens. A creamy tartar sauce also goes well. You can add lemon wedges for a fresh touch. These sides balance the flavors and make the meal feel complete. For a heartier option, consider roasted vegetables or quinoa. {{image_4}} You can add capers or feta to boost flavor. Capers bring a salty bite, while feta adds creaminess. Both options mix well with the lemon and dill. They create a Mediterranean twist that excites your palate. Try adding them next time for a fun change. If you’re gluten-free, use gluten-free breadcrumbs. Many brands offer tasty options that work well in this recipe. You can also use crushed rice crackers or almond flour. These substitutes keep the texture light and crispy, so you won't feel left out. You can bake or fry these salmon cakes. Baking is a healthier choice. Preheat your oven to 400°F (200°C) and place the patties on a lined baking sheet. Bake for about 15-20 minutes until golden. Frying gives a crispy crust and rich flavor. Choose the method that fits your diet and mood. Either way, you'll enjoy a delicious meal. For the full recipe, check out the detailed instructions. To keep your salmon cakes fresh, store them in the fridge. Place them in an airtight container. This helps to prevent them from drying out. They stay good for about 2 to 3 days. Always let them cool down before sealing them in the container. This keeps moisture inside, which can lead to sogginess. If you want to save salmon cakes for later, freezing is a great option. Start by letting them cool completely. Next, arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cakes to a freezer-safe bag. Make sure to squeeze out as much air as possible. They can last up to 2 months this way. When you're ready to eat, just pull them out and thaw in the fridge overnight. To reheat your salmon cakes, use a skillet for the best results. Heat a little olive oil over medium heat. Place the cakes in the skillet and cook for about 3 to 4 minutes per side. This keeps them crispy and warm. You can also use an oven at 350°F. Bake them for about 10-15 minutes. Both methods will keep the texture nice. Enjoy them warm for the best flavor! Yes, you can use canned salmon. Canned salmon saves time and is easy to find. It is also affordable and has a long shelf life. However, it often has a different texture than fresh salmon. You may also want to drain it well to reduce moisture. This can help you keep your salmon cakes from being too wet. Overall, canned salmon is a good option if you are in a hurry. Lemon Dill Salmon Cakes can last up to three days in the fridge. To store them, place the cakes in an airtight container. This helps keep them fresh and safe to eat. Make sure they cool down before sealing the container. If you want to keep them longer, you can freeze them for up to three months. You can serve these salmon cakes with many delicious sides. Here are some popular pairings: - A light green salad with a lemon vinaigrette - Creamy tartar sauce for dipping - Roasted vegetables for a healthy option - Rice or quinoa for a filling meal - A side of coleslaw for extra crunch These options will make your meal even more enjoyable. For more ideas, check the Full Recipe for serving suggestions. In this post, I covered how to make Lemon Dill Salmon Cakes from scratch. We discussed the key ingredients and included step-by-step instructions for easy preparation. I shared tips to ensure a great texture and storage info for leftovers. You can also explore variations like capers or baking the cakes. In conclusion, these salmon cakes are simple and fun to make. Enjoy them with your favorite sides for a tasty meal!

Lemon Dill Salmon Cakes

Discover the deliciousness of Zesty Lemon Dill Salmon Cakes, a perfect blend of flavors that’s sure to impress! Made with flaky salmon, fresh dill, and zesty lemon, these crispy cakes are easy to prepare and packed with taste. Ideal for a quick meal or a special occasion, follow our simple recipe for a delightful dish that your family will love. Click through now to explore the full recipe and elevate your cooking game!
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Ingredients
  

2 cups cooked salmon, flaked into small pieces

1/2 cup panko breadcrumbs (for extra crispiness)

1/4 cup fresh dill, finely chopped

1/4 cup green onions (scallions), finely chopped

1/4 cup creamy mayonnaise

1 tablespoon Dijon mustard for a tangy flavor

1 tablespoon fresh lemon juice

1 teaspoon lemon zest for a burst of citrus

1 large egg, lightly beaten

1/2 teaspoon garlic powder for added depth

Salt and pepper, to taste

Olive oil, for frying

Instructions
 

In a spacious mixing bowl, thoroughly combine the flaked salmon, panko breadcrumbs, chopped dill, green onions, mayonnaise, Dijon mustard, lemon juice, lemon zest, and garlic powder. Mix gently to avoid breaking up the salmon too much.

    Pour the lightly beaten egg into the bowl, then season with salt and pepper. Gently fold the ingredients together until just combined; be cautious not to overmix, as this could lead to tough patties.

      With clean hands, shape the mixture into small patties, roughly 2-3 inches in diameter and about 1/2 inch thick. You should yield around 8-10 patties from this mixture.

        Heat a non-stick skillet or frying pan over medium heat and add enough olive oil to coat the bottom of the pan.

          Once the oil is shimmering (but not smoking), carefully place the salmon patties in the skillet in batches to ensure even cooking. Fry each side for about 4-5 minutes or until they achieve a beautiful golden brown color and are cooked through.

            Once browned, use a slotted spatula to transfer the cakes to a plate lined with paper towels to drain any excess oil.

              Serve the salmon cakes warm, garnished with a sprinkle of fresh dill and lemon wedges on the side for an extra pop of flavor.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Arrange the salmon cakes on a colorful serving platter, garnishing with lemon wedges and vibrant sprigs of fresh dill. Complement your dish with a side of creamy tartar sauce or a light, refreshing green salad to create a balanced and visually striking meal.