Lemon-Dill Salmon Cakes

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

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  • Makes: 4 servings
  • Serving Size: 2 cakes 3/4 cup salad
  • Total Time: 40 mins

Lemon-Dill Salmon Cakes

Directions

  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.

From the Test Kitchen

*

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.

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Nutrition Facts (Lemon-Dill Salmon Cakes)

  • Per serving:
  • 270 kcal ,
  • 16 g fat
  • (2 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 67 mg chol. ,
  • 404 mg sodium ,
  • 16 g carb. ,
  • 2 g fiber ,
  • 1 g sugar ,
  • 17 g pro.
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