Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

270 calories; fat 16g; cholesterol 67mg; saturated fat 2g; carbohydrates 16g; mono fat 5g; poly fat 7g; insoluble fiber 2g; sugars 1g; protein 17g; vitamin a 353.1IU; vitamin c 23.5mg; riboflavin 0.1mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 25.6mcg; vitamin b12 0.1mcg; sodium 404mg; potassium 121mg; calcium 35mg; iron 1.2mg.