Lemon Dill Salmon Cakes Tasty and Simple Recipe

Are you craving a quick and tasty meal? Look no further than my Lemon Dill Salmon Cakes! This simple recipe combines fresh salmon, zesty lemon, and vibrant dill for a flavor hit in every bite. With just a few ingredients, you’ll whip up delicious, golden-brown cakes that impress at any dinner. Join me as I guide you through each step to create this delightful dish in no time!

Ingredients

Main Ingredients

- 2 cups cooked salmon (canned or fresh)

- 1 cup breadcrumbs

- 2 large eggs

Fresh Herbs and Seasonings

- 1/4 cup fresh dill, chopped

- 1/4 cup green onions, finely sliced

- 1 tablespoon lemon zest

- 1 teaspoon garlic powder

Additional Ingredients

- 2 tablespoons lemon juice

- Salt and pepper to taste

- 1/4 cup mayonnaise (for serving)

- Optional: avocado slices for garnish

Choosing the right ingredients is key. You can use canned or fresh salmon. I like canned for its ease. Just make sure it’s good quality. The breadcrumbs help bind the cakes and give them a nice crunch. Fresh herbs add bright flavors. Dill and green onions work well together, making every bite fresh.

Lemon zest and lemon juice add a zesty kick. Garlic powder enhances the flavor without being too strong. Salt and pepper are must-haves for basic seasoning. The mayonnaise is for serving but adds creaminess that balances the dish. For a fun touch, top with avocado slices. They add creaminess and a pop of color. Remember, fresh ingredients make a big difference in taste.

Step-by-Step Instructions

Preparing the Salmon

Start with 2 cups of cooked salmon. You can use canned or fresh salmon. Take a fork and flake the salmon in a large mixing bowl. Make sure it is finely shredded. This step helps the salmon mix well with the other ingredients.

Mixing the Ingredients

Next, add the breadcrumbs, 2 large eggs, and seasonings to the bowl. Include 1/4 cup of fresh dill, 1/4 cup of finely sliced green onions, and 1 tablespoon of lemon zest. Pour in 2 tablespoons of lemon juice, and add 1 teaspoon each of garlic powder and onion powder. Finally, sprinkle in salt and pepper to taste. Mix everything together until it is well combined. If the mixture feels too wet, add a bit more breadcrumbs. If it seems dry, you can add another egg.

Forming and Cooking the Cakes

Now, it’s time to shape the mixture. Use your hands to form small patties, about 2-3 inches wide. You should make around 8-10 cakes. Heat a non-stick skillet over medium heat and drizzle in some olive oil. Once the skillet is hot, carefully add the salmon cakes. Cook them for about 4-5 minutes on each side. You want them golden brown and crispy. Avoid putting too many cakes in the pan at once; it’s best to work in batches. When they’re done, move the salmon cakes to a plate lined with paper towels. This helps soak up any extra oil.

Tips & Tricks

Perfecting the Mixture

To make the best salmon cakes, you need the right mix. Start with the base: 2 cups of cooked salmon, flaked well. Add 1 cup of breadcrumbs to bind everything together. If your mix feels too wet, sprinkle in more breadcrumbs. If it feels dry, add another egg to bring it all together. This balance makes for a perfect cake that holds its shape.

Cooking Techniques

You can cook salmon cakes in two main ways: in a skillet or the oven. Using a skillet gives you a nice, crispy outside. Heat a non-stick skillet over medium heat and add some olive oil. Cook each cake for 4-5 minutes on both sides until golden brown. If you prefer baking, preheat your oven to 400°F. Place the cakes on a lined baking sheet and bake for about 15-20 minutes. Either way works great; it just depends on your preference.

Serving Suggestions

Serve your salmon cakes with tasty sides. A fresh salad with greens and cherry tomatoes pairs well. You can also try roasted vegetables for a warm option. If you want something creamy, mashed potatoes work nicely too. Don’t forget to add a dollop of mayonnaise on top and some avocado slices for extra flavor and color. Enjoy your meal!

Variations

Ingredient Substitutions

You can swap breadcrumbs with crushed crackers or oats. These options add unique textures. For the salmon, fresh is great, but canned salmon works well too. Canned salmon saves time and reduces prep. You can also use tuna if you want a different flavor.

Flavor Enhancements

Try adding spices like smoked paprika or cayenne for a kick. Fresh herbs like parsley or cilantro can brighten the dish. You can mix in some capers for a briny twist. A dash of hot sauce can really spice things up. Experimenting with flavors lets you create a unique dish every time.

Dietary Adaptations

For a gluten-free version, use gluten-free breadcrumbs or almond flour. These options maintain the cake's texture. To make it dairy-free, skip the mayonnaise topping or use a vegan alternative. You can also add mashed avocado for creaminess without dairy. Making these adjustments keeps your meal tasty and suitable for different diets.

Storage Info

Refrigeration Tips

To store leftover lemon dill salmon cakes, let them cool first. Place the cakes in an airtight container. I like to layer parchment paper between the cakes to prevent sticking. Seal the container well and put it in the fridge. They will stay fresh for about 3 days. Before serving again, just reheat them in a skillet for a few minutes.

Freezing Instructions

If you want to freeze your salmon cakes, shape them into patties first. Lay them out on a baking sheet and freeze for about an hour. This helps them keep their shape. Once frozen, transfer the cakes to a freezer bag. Make sure to squeeze out the air before sealing. They can last in the freezer for up to 3 months. To reheat, thaw them in the fridge overnight, then pan-fry them until heated through.

Shelf Life

In the fridge, lemon dill salmon cakes last about 3 days. If you freeze them, they can last up to 3 months. Always check for any off smells or changes in texture before eating. This helps ensure you enjoy them at their best!

FAQs

Can I use canned salmon for this recipe?

Yes, you can use canned salmon. Canned salmon is quick and easy. It saves time and makes this recipe simple. The flavor remains great. However, fresh salmon gives a richer taste and texture. If you choose canned, look for wild-caught. It is usually more flavorful and healthier.

What are some good sides to serve with lemon dill salmon cakes?

Many sides pair well with these salmon cakes. Here are a few ideas:

- Mixed greens salad: Fresh greens with a light vinaigrette.

- Roasted vegetables: Carrots, zucchini, or bell peppers add color.

- Quinoa or rice: These grains are filling and nutritious.

- Coleslaw: A crunchy slaw adds zest to the meal.

These sides balance the lemony flavor of the salmon cakes.

How can I make these salmon cakes in advance?

You can easily prep these salmon cakes ahead of time. Start by mixing all your ingredients. Then, shape them into patties. Place the patties on a tray and cover with plastic wrap. Store them in the fridge for up to a day. When ready to cook, heat your skillet and cook as directed. You can also freeze uncooked patties. Just thaw before cooking. This way, you have quick meals ready to go!

This blog post covered how to make delicious salmon cakes. We discussed the key ingredients like salmon, breadcrumbs, and fresh herbs. I shared step-by-step instructions for preparing, mixing, and cooking the cakes. You learned some helpful tips for perfecting your mixture and cooking method. We also explored fun variations and storage tips.

Now you can enjoy these tasty cakes anytime! Keep experimenting with flavors and sides to make them your own. Happy cooking!