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Easy Meals

Easy Lemon Dill Salmon Cakes

Lemon dill salmon cakes made simply with canned salmon, spices, herbs and hummus make for a delicious protein-packed lunch that’s dairy free and can be make gluten free. 

easy lemon dill salmon cakes

Canned salmon is such a great high-protein pantry staple that’s inexpensive and lasts for a while. I always have some on hand to throw in a salad, or simply eat with crackers. I recommend opting for wild-caught boneless sockyeye canned salmon when possible. 

One fridge staple that I always have on hand too is hummus! Specifically my favorite hummus from Ithaca Hummus!

My love affair with this hummus (yes, it’s that serious!) started when I lived in New York City and would buy it at Whole Foods every time I went grocery shopping.  At that time and now still it was honestly the best hummus I’ve ever had. The texture was unlike any other — whipped, with a fluffy-like texture and an amazing super smooth taste. YUM! 

I even got Rob hooked on it when he would come to visit and remember thinking Ithaca Hummus was one of the only things I would miss about New York City ( I was a little salty and a lot homesick at the time!) 

One of my favorite ways to eat it? A big dollop in the corner of my salads perfect for dipping bites into! As far as flavors, you can’t go wrong with any of the hummus flavors!

I used the lemon dill in this salmon cakes recipe as I felt it worked the best, but honestly you could top them with any flavor you like! The Kalamata olive flavor is to die for and lemon beet is perfect for spring with its bright pink color. 

easy lemon dill salmon cakes made with canned salmon, fresh dill and lemon and hummus

Hummus Nutrition

In case you didn’t know, hummus is made from garbanzo beans (also known as chickpeas) and contains healthy fat, plant-based protein and fiber.

What I especially like about Ithaca Hummus is that it’s made with just a few super high-quality ingredients like: chickpeas, cater, organic sunflower oil, cold pressed lemon juice, tahini, fresh garlic, vinegar, salt, dill, and crushed red pepper. Not all hummus out there can say the same and taste this delicious. 

The perfect complement to crackers, carrots, celery, and now salmon cakes. Keep this recipe in your back pocket for when you need something quick, healthy and delicious! And be sure to catch me on Instagram for more fun and easy treat and meal ideas.

Ithaca Hummus Lemon Dill

Ingredients for Lemon Dill Salmon Cakes 

  • canned salmon — I like to buy wild-caught sockeye canned salmon
  • Lemon Dill Ithaca Hummus
  • egg 
  • dijon mustard
  • fresh lemon 
  • fresh dill
  • fresh parsley 
  • panko bread crumbs — substitute gluten free breadcrumbs or flour as a gluten free option
  • turmeric
  • garlic powder 
  • salt and pepper 

equipment / utensils

  • mixing bowl
  • sauté pan
  • fish spatula for flipping
easy lemon dill salmon cakes

Easy Lemon Dill Salmon Cakes

Maggie Michalczyk, RDN
Prep Time 15 mins
Cook Time 10 mins
Servings 5 cakes


  • 8 oz. canned salmon
  • 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


  • In a small skillet over medium-low heat toast the panko breadcrumbs until lightly toasted. Being careful not to burn them.
  • 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. 
  • Mix well using a wooden spoon, cover and refrigerate for 10 minutes.
  • 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.
  • Cook on each side for about 1 minute until flipping to the other side. Repeat with remaining salmon mixture.
  • Top with extra lemon dill hummus, fresh dill, lemon juice and enjoy!


Store in the fridge for 1-2 days for maximum freshness. 
Keyword salmon cakes; lemon dill salmon cakes

more salmon recipes you’re sure to love:

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salmon cakes with canned salmon
Easy Meals

Turmeric Salmon Oat Cakes

turmeric salmon oat cakes

Take your canned salmon up a notch with these turmeric salmon oat cakes! I get it, eating seafood at least two times a week can be hard. That’s why I cooked up this recipe that pairs fiber-filled oats with high-protein salmon topped off with the spicy heat of healthy turmeric!

Throw these on top of a salad or eat them plain on a bed of greens to reap the benefits. This recipe makes for an easy dinner or leftovers the next day. I’m a big fan of canned salmon and get why to others it might be the least appetizing thing ever. This recipe for turmeric salmon oat cakes will make you want to pick up a can the next time you are grocery shopping, I promise!

Turmeric is the spice that gives curry powder its color, and contains anti-inflammatory properties known to prevent disease. I’ll be honest, I don’t love turmeric on everything, but when it’s hidden in a recipe like this one but I can still reap the benefits, I’ll take it!

Be sure to check out my other high protein recipes with and bold flavor with these homemade chicken fingers! P.s. if those recipes got you thinking of pumpkin be sure to check out all of my favorites on my Amazon list!

turmeric salmon oat cakes

Turmeric Salmon Oat Cakes

Maggie Michalczyk, RDN
Take canned salmon up a notch with these easy turmeric oat salmon cakes! These high in protein cakes, are perfect to throw on a salad, or dip into hummus. The turmeric adds a dose of spicy heat plus numerous health benefits!
Prep Time 5 mins
Cook Time 10 mins
Servings 4 salmon cakes


  • 1 can salmon opt for boneless sockeye if possible I like this brand
  • 1 tbsp. dijon mustard
  • 1/2 cup old-fashioned oats
  • 1/2 tsp. grated lemon rind
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1 tsp. turmeric*
  • 1 large egg lightly beaten
  • 2 cups arugula
  • 2 tbsp. your favorite hummus


  • Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, salmon, mustard, 2 teaspoons lemon rind, salt, pepper, turmeric, and garlic powder.
  • Mix to combine.
  • Fill a 1/3-cup dry measuring cup with salmon mixture. 
  • Heat oil in a large skillet over medium. Add salmon cakes to pan by patting the mixture out of the measuring cup as you flip it over. 
  • Cook for about 2 minutes on each side, until bottoms are golden.
  • Arrange arugula on a plate. Drizzle with squeezed lemon juice. Place salmon cakes over arugula. Add hummus and enjoy! 


*Don’t forget the black pepper! Black pepper helps to increase absorption of turmeric! If you don’t have oats, feel free to substitute regular flour, brown rice flour or gluten free flour.



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