Salmon Cakes with Lemon Dill Sauce

by Brittany
(Columbia, MO)

Ingredients:

  • 2 cans Pink Salmon, flaked

  • 1/4 cup onion, finely chopped

  • 1/2 cup mayonnaise

  • 2 tablespoons freshly squeezed lemon juice

  • 2 large eggs, lightly beaten

  • 1 cup bread crumbs

  • 1 teaspoon paprika

  • 1 teaspoon dried dill

  • 2/3 teaspoon garlic powder

  • 2 tablespoons butter


Directions:
In a mixing bowl, flake salmon with a fork and stir in onion, mayonnaise, and lemon juice.

Add the lightly beaten eggs, paprika, dill, garlic powder and 1/2 of the bread crumbs. Using clean hands, roll the mixture, meatball style into 7-8 balls.

In a dish, spread the remaining bread crumbs. Roll the balls in the bread crumbs, flattening into cakes 1/2" to 3/4" thick. Fry cakes until golden brown in a skillet with 1-2 tablespoons light olive oil with 1-2 tablespoons butter melted in.

Serve with Lemon Sauce, tartar sauce, or seafood cocktail sauce, garnished with lemon wedges.

Lemon Dill Sauce:

  • 3/4 cup mayonnaise

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon horseradish

  • 1/4 teaspoon dill

  • salt and pepper, to taste


In a small bowl, combine all ingredients. Refrigerate until serving.

Join in and write your own page! It's easy to do. How? Simply click here to return to Your Quick Dinner Ideas and Recipes.