easy lemon dill salmon cakes

Easy Lemon Dill Salmon Cakes

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 5 cakes 1x
  • Category: easy meals
  • Method: sauté
  • Cuisine: american



  • 8 oz. canned salmon 
  • ⅓ cup panko breadcrumbs, toasted 
  • 1 egg 
  • 2 tbsp. Ithaca Lemon Dill Hummus + more for topping 
  • ½ tsp. dijon mustard
  • ¼ tsp. turmeric
  • 1 tsp. garlic powder 
  • 1 tsp. lemon juice
  • Zest of ½ lemon 
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped 
  • ½ tsp. salt 
  • ½ tsp. pepper 


  1. In a small skillet over medium-low heat toast the panko breadcrumbs until lightly toasted. Being careful not to burn them.
  2. In a medium bowl combine the salmon, egg, toasted breadcrumbs, hummus, dijon mustard, turmeric, garlic power, lemon juice and zest, fresh dill and parsley and salt and pepper. 
  3. Mix well using a wooden spoon, cover and refrigerate for 10 minutes.
  4. Heat a saute pan over medium heat with cooking spray. Pack a ¼ cup with the salmon mixture and portion it out directly onto the pan. Use a fish spatula to slightly press the salmon cake down and later to flip.
  5. Cook on each side for about 1 minute until flipping to the other side. Repeat with remaining salmon mixture.
  6. Top with extra lemon dill hummus, fresh dill, lemon juice and enjoy!


Store in the fridge for 1-2 days for maximum freshness. 

Keywords: salmon cakes; lemon dill salmon cakes