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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