Description
A delicious and easy-to-make dish featuring crispy salmon cakes paired with a zesty dill sauce.
Ingredients
Scale
- 450 grams fresh salmon fillet
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 large eggs
- 2 green onions, finely chopped
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Olive oil for frying (about 2-3 tablespoons)
Instructions
- Prepare the salmon by cooking it through poaching or baking, then flake it into a bowl.
- Mix the flaked salmon with breadcrumbs, eggs, green onions, dill, lemon juice, garlic, salt, and pepper until well combined.
- Form the mixture into patties, about 2.5 inches in diameter and 1 inch thick.
- Heat olive oil in a skillet and cook the salmon cakes for 4-5 minutes on each side until golden brown and crispy.
Notes
- For a gluten-free option, use gluten-free breadcrumbs.
- Substitute Greek yogurt for sour cream in the dill sauce for a lighter version.
- Chill the formed cakes for 30 minutes before frying to help them hold their shape.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 100mg
Keywords: salmon cakes, dill sauce, crispy salmon, easy recipe, seafood