Lemon-Dill Salmon Cakes


Chopped Meyer lemon adds sweet, aromatic notes to each and every bite of these tender salmon cakes.

Lemon-Dill Salmon Cakes
Photo: Blaine Moats
Total Time:
40 mins


  • 1 egg, lightly beaten

  • 1 ¼ cup panko bread crumbs

  • 2 5-6 ounce cans skinless, boneless salmon, drained

  • 1 Meyer lemon, halved (one half finely chopped, second half juiced)*

  • 2 tablespoon finely chopped fresh dill weed

  • 3 tablespoon vegetable oil

  • 2 cup torn mixed greens

  • Olive oil


  1. In a medium bowl stir together egg, 3/4 cup panko, salmon, chopped lemon, dill weed, 2 Tbsp. water, and 1/4 tsp. each salt and black pepper.

  2. Place remaining 1/2 cup panko in a small bowl. For each cake, shape 1/4 cup salmon mixture into a ball. Roll in panko to coat; press to 1/2 inch thick.

  3. In a large skillet heat 2 Tbsp. vegetable oil over medium-high heat; add half of the salmon cakes in a single layer. Cook 5 to 7 minutes or until browned and crisp, turning once. (If necessary, reduce heat to medium to prevent overbrowning.) Remove; cover to keep warm. Repeat with remaining oil and cakes.

  4. Meanwhile, for salad, in a bowl toss greens with lemon juice and a drizzle of olive oil. Serve salad with salmon cakes; top with additional dill weed.

  5. *For regular lemon: Use 1 tsp. zest and 1 Tbsp. juice in salmon cakes; use 2 Tbsp. lemon juice over salad.


Or, stir 1 teaspoon lemon zest and 1 tablespoon lemon juice into the salmon mixture and drizzle 2 tablespoons fresh lemon juice over the endive.

Nutrition Facts (per serving)

270 Calories
16g Fat
16g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 270
% Daily Value *
Total Fat 16g 21%
Saturated Fat 2g 10%
Cholesterol 67mg 22%
Sodium 404mg 18%
Total Carbohydrate 16g 6%
Total Sugars 1g
Protein 17g
Vitamin C 23.5mg 118%
Calcium 35mg 3%
Iron 1.2mg 7%
Potassium 121mg 3%
Folate, total 25.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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