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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

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Ingredients

  • 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 

Instructions

  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!

Notes

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

Keywords: salmon cakes; lemon dill salmon cakes