![To make delicious lemon dill salmon cakes, gather these main ingredients: - 1 lb cooked salmon, flaked - 1/2 cup breadcrumbs - 2 tablespoons fresh dill, chopped - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 1/4 cup green onions, finely chopped - 1 egg, beaten - 1/4 teaspoon garlic powder - Salt and pepper to taste - 2 tablespoons olive oil (for frying) These ingredients create a lovely mix of flavors. The salmon is the star, while dill and lemon add brightness. You can add a few optional ingredients for extra taste: - 1/4 cup finely chopped red bell pepper - 1/4 teaspoon smoked paprika - 1 tablespoon capers, rinsed and chopped Each of these adds a unique flavor twist. The red bell pepper gives a nice crunch, while smoked paprika brings warmth. If you need to make swaps, here are some ideas: - Use canned salmon instead of cooked salmon for convenience. - Substitute gluten-free breadcrumbs for a gluten-free option. - Replace egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan version. These substitutions keep the recipe flexible. You can still enjoy tasty salmon cakes while meeting dietary needs. For the full recipe, check out the details provided earlier. To start, gather all your ingredients. You need flaked salmon, breadcrumbs, and fresh dill. Add lemon zest and chopped green onions for flavor. In a large bowl, combine these ingredients well. This mix creates a strong base for your salmon cakes. In another bowl, whisk the beaten egg, lemon juice, garlic powder, salt, and pepper. This mixture will bind your cake together. Pour it into the salmon mixture. Stir until everything is well mixed. Now it's time to form the cakes. Take a scoop of the mixture and shape it into a patty. Aim for about 1/2 inch thick and make around 8 patties. Place them on a parchment-lined tray. This step makes it easy to fry them later. Make sure to keep them even in size. This helps them cook uniformly. Next, heat olive oil in a skillet over medium heat. Once hot, add your salmon cakes. Fry them for about 4-5 minutes on each side. You want them golden brown and crispy. Cook in batches if your skillet is small. After frying, place the cakes on paper towels to absorb extra oil. This keeps them light and tasty. For the full recipe, check the complete instructions above. To get the best texture for your Lemon Dill Salmon Cakes, use cooked salmon. Fresh salmon can be too moist. Flake the salmon gently so it stays tender. Mix in breadcrumbs until the mix feels just right. Don't overmix; you want the cakes to hold together but remain fluffy. The right amount of breadcrumbs creates a nice crunch outside while keeping the inside soft. One common mistake is not using enough breadcrumbs. This can lead to cakes that fall apart. Another issue is overcrowding the pan. Frying too many cakes at once can make them soggy. Always give them space to breathe in the skillet. Lastly, remember to let them drain on paper towels. This step keeps them crispy and removes excess oil. Serve your Lemon Dill Salmon Cakes with a fresh green salad. Add a wedge of lemon on the side for a bright touch. A sprinkle of extra dill on top makes the dish pop. You can also pair them with a tangy dipping sauce, like a yogurt sauce or a simple aioli. This adds flavor and keeps your meal fun. For a hint of color, try using colorful plates or bowls to make your dish stand out. Check the [Full Recipe] for more ideas! {{image_2}} You can change the flavors in these salmon cakes easily. If you want a spicy kick, swap the dill for fresh cilantro or parsley. You can also use smoked salmon instead of cooked salmon for a richer taste. For a zestier option, add a pinch of cayenne pepper or some diced jalapeños. These easy swaps let you play with flavors while keeping the dish simple. If you prefer a lighter option, try baking instead of frying. Preheat your oven to 400°F (200°C). Place the salmon cakes on a greased baking sheet. Bake for about 15-20 minutes, flipping halfway through. This keeps them crispy outside while cooking them through. Baking is a great way to cut down on oil and still enjoy tasty salmon cakes. Feel free to add your own twist to the salmon cakes. You might mix in some chopped spinach or grated zucchini for extra veggies. Adding a bit of feta cheese can give them a nice creamy texture. You can also stir in some chopped sun-dried tomatoes for a burst of flavor. These personal touches make your salmon cakes fun and unique. Check out the Full Recipe for more ideas! After cooking, let the salmon cakes cool down. Store any leftovers in an airtight container. Place them in the fridge. They will stay fresh for about 2 to 3 days. Make sure to seal the container well to keep out air. This helps maintain their flavor and texture. If you want to save the salmon cakes for later, freezing is a great option. First, let the cakes cool completely. Then, wrap each cake in plastic wrap. After that, place them in a freezer bag. Squeeze out as much air as possible. They can last up to 2 months in the freezer. Just remember to label the bag with the date. To enjoy your salmon cakes again, reheat them carefully. The best way is to use a skillet over medium heat. Add a small amount of olive oil to the pan. Cook each side for about 3 to 4 minutes. This will help them stay crispy. You can also reheat them in the oven at 350°F for 10-15 minutes. This method keeps them warm and tasty without drying them out. For the best results, serve with a fresh squeeze of lemon. Don't forget to check out the Full Recipe for more tips! Yes, you can use fresh salmon. Just make sure to cook it first. Bake or grill the salmon until it’s fully cooked. Once it cools, flake it like you would with cooked salmon. This gives you a fresh taste and great texture. These salmon cakes pair well with many sides. Try serving them with a crisp green salad. Roasted veggies make a great choice too. You can also add a side of rice or quinoa for a hearty meal. A squeeze of lemon on top adds a nice touch. To make gluten-free salmon cakes, swap out the breadcrumbs. Use gluten-free breadcrumbs or crushed gluten-free crackers. You can also use almond flour as a substitute. This keeps the cakes tasty and light. Just ensure all your other ingredients are gluten-free. Lemon dill salmon cakes are simple and delicious. We covered the main ingredients, cooking steps, and expert tips. You can swap ingredients and even bake for a healthier option. Remember, proper storage keeps leftovers fresh. Now, you can impress friends and family with these tasty cakes. Enjoy trying the variations and personal touches. Your cooking journey with salmon cakes just got fun and flavorful!](https://recipesure.com/wp-content/uploads/2025/06/07046454-4888-4191-b99f-ae2bc2fd0588-250x250.webp)
Lemon Dill Salmon Cakes
Indulge in the deliciousness of Lemon Dill Salmon Cakes! This quick and easy recipe transforms cooked salmon into flavorful patties that are perfect for any meal. With fresh dill, zesty lemon, and a crispy exterior, these salmon cakes are sure to impress. Ready in just 30 minutes, they make a delightful dish for family dinner or gatherings. Click through to explore the full recipe and elevate your seafood game today!