Garlic Herb Salmon Cakes with Lemon Dill Sauce
Ingredients
- For the Salmon Cakes:
- 400 g (14 oz) cooked salmon, flaked (can use canned or leftover cooked salmon)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 egg, lightly beaten
- ½ cup breadcrumbs (plus extra for coating)
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 2 tablespoons olive oil, for frying
- For the Lemon Dill Sauce:
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh dill, chopped
- Salt and black pepper, to taste
Instructions
- Step 1: Prepare the lemon dill sauce by mixing mayonnaise, lemon juice, lemon zest, and dill in a small bowl. Refrigerate.
- Step 2: In a large bowl, combine flaked salmon, onion, garlic, parsley, dill, egg, breadcrumbs, Dijon mustard, salt, and pepper. Mix thoroughly.
- Step 3: Shape the mixture into 8 equal patties and coat lightly with breadcrumbs.
- Step 4: Heat olive oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden brown. Drain on paper towels.
- Step 5: Serve salmon cakes hot with lemon dill sauce on the side.