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Here’s what you need to make Lemon Dill Salmon Cakes: - 1 lb fresh salmon fillets, skin removed - 1/2 cup Panko breadcrumbs - 1/4 cup plain Greek yogurt - 1 large egg, lightly beaten - 2 tablespoons fresh lemon juice - 1 tablespoon lemon zest - 2 tablespoons fresh dill, finely chopped - 1 clove garlic, minced - Salt and pepper, to taste - 2 tablespoons olive oil These ingredients create a burst of flavor. The fresh salmon gives a rich taste. Panko breadcrumbs add a nice crunch. Greek yogurt keeps the cakes moist and creamy. Lemon juice and zest bring a bright note. Dill adds a fresh, herby flavor. Garlic gives the cakes a savory touch. Use salt and pepper to season to your liking. Olive oil is perfect for frying to a golden brown. 1. Preheating the oven: Start by preheating your oven to 375°F (190°C). This helps cook the salmon evenly. 2. Baking salmon fillets: Place the salmon fillets on a baking sheet lined with parchment paper. Bake them for about 15 minutes. You want the fish to look opaque and flake easily with a fork. 3. Flaking salmon: Let the salmon cool slightly after baking. Then, transfer it to a large mixing bowl. Use a fork to flake the salmon into small pieces. 1. Combining the flaked salmon with other ingredients: In the bowl with the flaked salmon, add the Panko breadcrumbs, Greek yogurt, beaten egg, lemon juice, lemon zest, chopped dill, and minced garlic. 2. Ensuring moisture and consistency: Add salt and pepper to taste. Mix everything well. You want a moist mixture that can still hold its shape. 1. Shaping the salmon mixture into patties: With clean hands, divide the mixture into equal portions. Shape each portion into a patty about 3 inches in diameter and 1/2 inch thick. 2. Yielding a specific number of cakes: You should get around 8 patties from this mixture, depending on how you shape them. 1. Heating the oil in a skillet: In a non-stick skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers. 2. Cooking times and flipping tips: Carefully place the salmon cakes in the skillet. Cook for about 4-5 minutes on each side. They should turn golden brown and crispy. Flip them gently to keep their shape. - Presentation and garnishing ideas: Once cooked, place the salmon cakes on a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges. You can place them on a bed of mixed greens for a colorful touch. Stack the cakes for a beautiful presentation and add a sprig of fresh dill on top. Drizzle with extra lemon juice for a burst of flavor. To get a crispy outside for your salmon cakes, use Panko breadcrumbs. They make the cakes crunchy and golden. Make sure your oil is hot before adding the cakes. This helps them crisp up fast. Avoid dryness by not overcooking them. A good rule is to cook them for 4 to 5 minutes on each side. If they seem too dry, add a bit more yogurt to the mix next time. Herbs and spices can take your salmon cakes to the next level. Try adding parsley or chives along with the dill. They add freshness and depth to the flavor. The lemon is key too. It brightens the dish and balances the richness of the salmon. Always use fresh lemon juice and zest for the best taste. You can bake or grill these cakes if you want healthier options. To bake, set your oven to 375°F (190°C) and cook for about 15 minutes. For grilling, use a medium heat and oil the grill grates well. This prevents sticking. When using a skillet, keep the heat medium to avoid burning. Always flip the cakes gently to keep them intact. {{image_4}} You can easily swap fresh salmon for canned or smoked salmon. Canned salmon works well when you are short on time. It offers a good flavor and saves prep time. Smoked salmon adds a unique, rich taste. Just ensure you break it into small pieces before mixing it in. Instead of Greek yogurt, you can use sour cream or even cottage cheese. Each brings a different flavor and texture. Sour cream adds a tangy taste, while cottage cheese offers a lighter feel. Both options keep your salmon cakes moist. To change up the taste, you can add fresh herbs like parsley or chives. These herbs add a fresh twist. They brighten the flavor and give your cakes a lovely color. You can also mix in spices like paprika or cayenne. Paprika adds warmth, while cayenne gives a nice kick. Adjust the amount based on your spice preference. You can pair your salmon cakes with various sides. A crisp salad or grains like quinoa work great. They add texture and a balanced plate. For a fun twist, turn the salmon cakes into sliders or appetizers. Just use smaller patties and serve them on mini buns. This style is perfect for parties or casual gatherings. Store leftover salmon cakes in an airtight container. This keeps them fresh and safe. They stay good for about 3 days in the fridge. To reheat, use a skillet or microwave. This helps keep their texture nice. You can freeze salmon cakes for later. To do this, place them in a single layer on a baking sheet. Freeze for one hour, then transfer them to a freezer bag. They keep well for up to 3 months. When ready to eat, thaw them in the fridge overnight. Cook them in a skillet until warm and crispy. Enjoy your delicious meal anytime! To keep your salmon cakes from falling apart, you need to bind the ingredients well. Here are some tips: - Use Panko breadcrumbs for a better hold. - Add Greek yogurt for moisture and binding. - Use a beaten egg to help the mixture stick together. - Don’t skip the chilling step. Refrigerate the cakes for 30 minutes before cooking. This helps them firm up. Mix the ingredients until just combined. Overmixing can make them dry. Yes, you can bake the salmon cakes. This method is healthier and still tasty. Here’s how: - Preheat your oven to 375°F (190°C). - Place the formed cakes on a lined baking sheet. - Brush them lightly with olive oil. - Bake for about 20 minutes, flipping halfway for even cooking. Baking gives you a crispy texture without the oil. These salmon cakes pair well with several sides. Here are some great options: - A fresh green salad with lemon vinaigrette. - Roasted vegetables for a warm side. - Quinoa or rice for a filling option. - Tartar sauce or a yogurt dip adds a nice touch. These sides complement the lemon and dill flavors perfectly. Leftovers can last for up to 3 days in the fridge. To store them: - Place them in an airtight container. - Make sure they are completely cooled before sealing. Reheat them in the oven or skillet for the best taste. Always check for any signs of spoilage before eating. In this post, we explored a delicious lemon dill salmon cake recipe. You learned about key ingredients like fresh salmon, Greek yogurt, and herbs. We also covered simple steps for mixing, shaping, and cooking the cakes. With tips for perfect texture and variations for added flavor, you can customize these cakes to suit your taste. Remember to store leftovers properly for best freshness. Enjoy making these tasty salmon cakes and share them with friends!

Lemon Dill Salmon Cakes

Discover the mouthwatering flavors of Lemon Dill Salmon Cakes with this easy recipe! Perfectly baked salmon is combined with crunchy Panko breadcrumbs, creamy Greek yogurt, and zesty lemon for a delightful dish that’s sure to impress. With step-by-step instructions, you’ll be serving up golden-brown patties in no time. Click through to explore this delicious recipe and bring a taste of the coast to your table!
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Ingredients
  

1 lb fresh salmon fillets, skin removed

1/2 cup Panko breadcrumbs (for an extra crunch)

1/4 cup plain Greek yogurt

1 large egg, lightly beaten

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

2 tablespoons fresh dill, finely chopped

1 clove garlic, minced

Salt and pepper, to taste

2 tablespoons olive oil (for frying)

Instructions
 

Prepare the Salmon: Preheat your oven to 375°F (190°C). Arrange the salmon fillets on a baking sheet lined with parchment paper. Bake for approximately 15 minutes, or until the fish is opaque and easily flakes with a fork. Allow the salmon to cool slightly before transferring it to a large mixing bowl and flaking it with a fork.

    Mix Ingredients: To the bowl with the flaked salmon, add the Panko breadcrumbs, Greek yogurt, beaten egg, lemon juice, lemon zest, chopped dill, and minced garlic. Season the mixture with salt and pepper. Carefully blend all the ingredients until they are well incorporated, ensuring the mixture is moist but can hold its shape.

      Form the Cakes: With your hands, divide the mixture and shape it into patties approximately 3 inches in diameter and 1/2 inch thick. You should yield about 8 patties, depending on how you portion the mixture.

        Cook the Salmon Cakes: In a non-stick skillet, heat the olive oil over medium heat. Once the oil is shimmering, gently place the salmon cakes in the skillet, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until the cakes are golden brown and crispy, taking care to flip them gently.

          Serve Warm: Once cooked, transfer the salmon cakes to a paper towel-lined plate to absorb any excess oil. Serve them warm, accompanied by lemon wedges and a crisp salad or on a bed of mixed greens.

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

              - Presentation Tips: Stack the salmon cakes elegantly in a tower on a vibrant plate, garnish with a sprig of fresh dill, and drizzle a touch of extra lemon juice on top for a refreshing and eye-catching finish.