Description
Crispy on the outside and tender on the inside, these salmon cakes are made with fresh herbs and served with a creamy dill sauce for a flavorful and satisfying meal.
Ingredients
Units
Scale
- 1 can (14.75 oz) salmon, drained and flaked (or 1 1/2 cups cooked fresh salmon)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 large eggs, lightly beaten
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
- Dill Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- In a large bowl, combine salmon, breadcrumbs, onion, parsley, mustard, lemon juice, eggs, salt, and pepper. Mix until just combined.
- Form mixture into 6–8 patties.
- Heat olive oil in a skillet over medium heat. Cook salmon cakes for 3–4 minutes per side, or until golden brown and cooked through.
- While cakes are cooking, mix all dill sauce ingredients in a small bowl until smooth. Adjust seasoning to taste.
- Serve salmon cakes warm with a dollop of dill sauce on top or on the side.
Notes
- Chill the salmon mixture for 20–30 minutes before forming patties to help them hold shape better.
- You can bake the cakes at 400°F (200°C) for 15–18 minutes as a healthier alternative.
- These also work well in sandwiches or on top of a salad.
Nutrition
- Serving Size: 1 salmon cake with sauce
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 75mg