Pan-fried salmon cakes with dill and lemon. Simple seafood dinner.
Canned salmon is traditional American pantry cooking. These are similar to crab cakes but more economical.
Fresh salmon can substitute; use cooked and flaked. Dill is the classic herb for salmon.
Ingredients
Scale
Measurement units
- Canned salmon, drained
- Panko breadcrumbs
- Mayonnaise
- Egg
- Fresh dill, chopped
- Green onion, minced
- Lemon zest
- Dijon mustard
- Salt
- Black pepper
- Vegetable oil
- Lemon wedges
Ingredients
Scale
Measurement units
- Canned salmon, drained
- Panko breadcrumbs
- Mayonnaise
- Egg
- Fresh dill, chopped
- Green onion, minced
- Lemon zest
- Dijon mustard
- Salt
- Black pepper
- Vegetable oil
- Lemon wedges
Instructions
Make the salmon mixture
Make the salmon mixture
Pan-fry and serve
Pan-fry and serve
Tomorrow's Meal
Crispy Salmon Cake Salad with Lemon Aioli
Cold salmon cakes sliced and pan-fried until golden, served over fresh greens with creamy lemon aioli and crispy capers
You'll need to pick up:
Mixed salad greens or arugulaLemonMayonnaiseGarlicCapersNeutral oil for frying
Quick overview:
- 1.Make quick lemon aioli: whisk together 1/2 cup mayo, 1 minced garlic clove, juice of 1 lemon, salt and pepper
- 2.Slice cold salmon cakes into 1/2-inch thick rounds
- 3.Heat 1/4 inch oil in skillet over medium-high heat until shimmering
- 4.Fry salmon cake slices 2-3 minutes per side until exterior is golden and crispy
- 5.Toss fresh greens with light vinaigrette, divide into bowls
- 6.Top greens with warm crispy salmon slices, drizzle with lemon aioli, scatter capers over top
- 7.Serve immediately while salmon cakes are still warm
Before you cook
Cook notes
- • Canned salmon is traditional American pantry cooking.
- • Fresh salmon can substitute; use cooked and flaked.
- • These are similar to crab cakes but more economical.
- • Dill is the classic herb for salmon.
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