Salmon Cakes with Lemon Dill Sauce

by Brittany
(Columbia, MO)


  • 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

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.

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