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
- 14 ¾ oz Canned salmon, drained
- ½ cup Panko breadcrumbs
- ¼ cup Mayonnaise
- 1 whole Egg
- 2 tbsp Fresh dill, chopped
- 2 whole Green onion, minced
- 1 tsp Lemon zest
- 1 tsp Dijon mustard
- ½ tsp Salt
- ¼ tsp Black pepper
- 3 tbsp Vegetable oil
- 4 whole Lemon wedges
Ingredients
Scale
Measurement units
- 14 ¾ oz Canned salmon, drained
- ½ cup Panko breadcrumbs
- ¼ cup Mayonnaise
- 1 whole Egg
- 2 tbsp Fresh dill, chopped
- 2 whole Green onion, minced
- 1 tsp Lemon zest
- 1 tsp Dijon mustard
- ½ tsp Salt
- ¼ tsp Black pepper
- 3 tbsp Vegetable oil
- 4 whole Lemon wedges
Instructions
Make the salmon mixture
Drain salmon and place in bowl. Remove skin and large bones. Flake with fork. Add panko, mayonnaise, egg, dill, green onion, lemon zest, mustard, salt, and pepper. Mix gently. Form into 8 patties about 0.75 inch thick.
Ingredients
- salmon (14 ¾ oz)
- panko (½ cup)
- mayonnaise (¼ cup)
- egg (1 whole)
- dill (2 tbsp)
- green onion (2 whole)
- lemon zest (1 tsp)
- Dijon mustard (1 tsp)
- salt (½ tsp)
- pepper (¼ tsp)
Pan-fry and serve
Heat oil in skillet over medium heat (325-350°F surface). Cook cakes 3 to 4 minutes per side until golden and cooked through. Drain on a wire rack. Serve with lemon wedges.
Equipment
- large skillet
Ingredients
- vegetable oil (3 tbsp)
- lemon wedges (4 whole)
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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