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- 1 lb fresh or canned salmon, drained and flaked - 1/2 cup breadcrumbs (preferably panko for crispiness) - 1/4 cup green onions, finely chopped - 1/4 cup fresh dill, chopped - Zest and juice from 1 lemon - 2 eggs, lightly beaten - 1 tablespoon Dijon mustard - 1 clove garlic, minced - Salt and pepper to taste - Olive oil for frying When making Lemon Dill Salmon Cakes, you need fresh or canned salmon as the base. Salmon brings a rich flavor. I recommend using panko breadcrumbs. They create a crispy outside that you will love. For the best taste, add finely chopped green onions and fresh dill. These herbs brighten the flavor and bring freshness. Next, you will add lemon zest and juice. This step adds a bright zing that pairs well with salmon. Eggs and Dijon mustard act as binders. They help the cakes hold their shape. Finally, don’t forget the garlic. It adds a warm, savory note you won't want to miss. You will also need salt and pepper to taste. These simple seasonings enhance all the flavors. To cook the cakes, use olive oil. It adds flavor and helps achieve that golden crust. For the Full Recipe, you can find all the steps to bring these ingredients together into a delightful dish. Flaking the salmon Start by draining your salmon if it’s canned. Then, use a fork to flake it into small pieces. If you use fresh salmon, cook it first. Let it cool, then flake it just like the canned version. This step adds great texture to your cakes. Chopping herbs and vegetables Next, chop your green onions and fresh dill. Make sure they are finely chopped. This helps them mix well into the salmon. You’ll want to release all those fresh flavors in every bite. Combining salmon, breadcrumbs, and seasonings In a large bowl, combine the flaked salmon, breadcrumbs, green onions, dill, and minced garlic. Mix gently so you don’t break up the salmon too much. This keeps your cakes nice and chunky. Incorporating wet ingredients and forming patties Now, add the lemon juice, beaten eggs, and Dijon mustard. Season with salt and pepper to taste. Mix everything until well combined. Then, form the mixture into patties, about 3 inches wide. Place them on a plate, ready for cooking. Heating oil in the skillet Heat a generous amount of olive oil in a large skillet over medium heat. You want enough oil to cover the bottom of the skillet well. This helps achieve that crispy exterior you desire. Cooking times for crispy texture Once the oil is hot, add the salmon patties carefully. Cook for about 4-5 minutes on each side. You want them golden brown and crispy. Once done, remove the cakes and place them on a paper towel to drain excess oil. Enjoy them warm! For the full recipe, check out the detailed instructions above. Choosing the right breadcrumbs is key to good salmon cakes. I recommend using panko. Panko gives a light and crispy texture. Regular breadcrumbs can make the cakes dense. To avoid overworking the mixture, mix gently. Just combine the ingredients until they hold together. If you mash too much, the cakes lose their nice texture. A light touch makes all the difference. To elevate the taste, think about adding more seasonings. A pinch of cayenne pepper adds heat. Smoked paprika gives a nice depth. Lemon zest brightens every bite. You can use different herbs or spices as well. Fresh parsley works well with dill. If you like a twist, try cilantro or basil. They can change the flavor profile in fun ways. You can bake or fry your salmon cakes. Baking is a healthier option. Preheat your oven to 400°F and place the patties on a greased baking sheet. Bake for about 20 minutes, flipping halfway. If you prefer frying, use a good amount of olive oil. Heat the oil over medium heat. Fry each cake for about 4-5 minutes per side. This gives a crispy outside and tender inside. For outdoor grilling, use a grill basket or foil. This keeps the patties from falling apart. Preheat the grill to medium heat and cook for about 5-7 minutes per side. Enjoy that smoky flavor! For the full recipe, check out the complete guide above. {{image_2}} For those who need gluten-free options, you can swap regular breadcrumbs for gluten-free ones. You might try crushed rice crackers or ground almonds. Both work well and keep the salmon cakes crispy. If you want to skip the eggs, use 1/4 cup of unsweetened applesauce or mashed banana. This change keeps the cakes moist and helps them stick together. To spice things up, add different herbs or spices. Try parsley for a fresh twist or cayenne for some heat. You can also mix in minced cilantro for a fun flavor. Incorporating vegetables like spinach or bell peppers can add nutrition and taste. Chop them finely and mix them in. They make the cakes colorful and healthy. Pair your salmon cakes with a tasty sauce. A lemon dill yogurt sauce works great. Just mix Greek yogurt with lemon juice, dill, and salt. For sides, serve with a simple salad or roasted veggies. This adds crunch and makes the meal complete. If you have leftovers, try them in a sandwich or on a salad. They taste great cold or reheated. You can even crumble them on top of pasta for a unique dish. For the full recipe, check out the details above! To store cooked salmon cakes, place them in an airtight container. Make sure they cool down first. This keeps them fresh and safe to eat later. I recommend using glass or plastic containers with tight lids. You can stack the cakes in layers, but separate each layer with parchment paper to avoid sticking. If you want to freeze salmon cakes, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. Remember to squeeze out as much air as possible. This helps prevent freezer burn. When you are ready to eat, thaw them in the fridge overnight. To reheat, bake them in the oven at 350°F for about 15 minutes. This keeps them crispy on the outside. Cooked salmon cakes last in the fridge for about three days. After that, their quality may drop. If you freeze them, they can last up to three months. Always check for signs of spoilage. If you see any mold or an off smell, it's best to throw them away. Freshness is key to enjoying these tasty treats. You can use crushed crackers or oats. Both options give a nice texture. Crushed crackers add a salty crunch. Oats offer a hearty feel. If you prefer, you can mix both for a unique taste. Just ensure the texture stays consistent for the best cakes. Yes, canned salmon works well. It saves time and is often less expensive. Canned salmon is already cooked, making it easy to use. The taste may differ slightly, but it still offers great flavor. Just drain and flake it before mixing with other ingredients. Look for a golden brown color on each side. The cakes should feel firm when you touch them. You can also cut one open to check the center. It should be opaque and hot throughout. Cooking them for about 4-5 minutes on each side helps ensure they are done. In this post, I covered how to make salmon cakes from fresh or canned salmon, using simple ingredients like panko breadcrumbs, herbs, and seasonings. I shared step-by-step instructions to prepare, mix, and cook these cakes for a crispy texture. We discussed tips for variations and storage, ensuring your cakes stay fresh. Remember, cooking is about trying new things. Don’t limit yourself to this recipe; feel free to adapt and explore flavors. Enjoy your salmon cakes, and happy cooking!

Lemon Dill Salmon Cakes

Delight your taste buds with these easy and delicious Lemon Dill Salmon Cakes! Made with fresh salmon, crispy panko, and zesty lemon, these flavorful patties are perfect for any meal. Whether you're serving them as an appetizer or a light dinner, they'll be a hit! Dive into the recipe now and learn how to whip up this scrumptious dish in just 30 minutes. Click to explore the full recipe and bring this tasty treat to your table!
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Ingredients
  

1 lb fresh or canned salmon, drained and flaked

1/2 cup breadcrumbs (preferably panko for crispiness)

1/4 cup green onions, finely chopped

1/4 cup fresh dill, chopped

1 lemon, zested and juiced

2 eggs, lightly beaten

1 tablespoon Dijon mustard

1 clove garlic, minced

Salt and pepper to taste

Olive oil for frying

Instructions
 

In a large bowl, combine the flaked salmon, breadcrumbs, chopped green onions, dill, lemon zest, and garlic.

    Add the lemon juice, beaten eggs, and Dijon mustard to the mixture. Season with salt and pepper to taste.

      Mix all the ingredients gently until well combined, being careful not to overwork the salmon.

        Form the mixture into patties (about 3 inches in diameter) and place them on a plate.

          Heat a generous amount of olive oil in a large skillet over medium heat.

            Once the oil is hot, carefully add the salmon patties to the skillet. Cook for about 4-5 minutes on each side or until golden brown and crispy.

              Remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

                Serve warm with a side of mixed greens or a lemon dill yogurt sauce (mix Greek yogurt with lemon juice, dill, and salt).

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