Recipes and Cooking Lemon-Dill Salmon Cakes 5.0 (1) Chopped Meyer lemon adds sweet, aromatic notes to each and every bite of these tender salmon cakes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 20, 2017 Print Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. 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. *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. Print Nutrition Facts (per serving) 270 Calories 16g Fat 16g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.