Lemon Dill Salmon Cakes with Caper Mayo

• 1 lb canned salmon, drained and flaked
• 1/4 cup chopped fresh dill
• 1/4 cup finely chopped red onion
• 1 large egg, beaten
• 2 tbsp lemon juice
• 1/2 cup panko breadcrumbs
• 2 tbsp all-purpose flour
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Oil for frying
• 1/2 cup mayonnaise
• 2 tbsp capers, finely chopped
• 1 tsp lemon zest

Steps

1. 1 In a bowl, combine salmon, dill, red onion, egg, lemon juice, 1/4 cup breadcrumbs, flour, Dijon, salt, and pepper. Gently mix until just combined.
2. 2 Form into 8 patties. Refrigerate for 10 minutes.
3. 3 Heat oil in a skillet over medium heat. Dredge patties in remaining breadcrumbs.
4. 4 Cook patties 4 minutes per side until golden brown.
5. 5 For the caper mayo, mix mayonnaise, capers, and lemon zest. Season to taste.
6. 6 Serve salmon cakes warm with a dollop of caper mayo.

Equipment

• Skillet
• Mixing bowls
• Spatula

Variations

• Add a splash of hot sauce to the salmon mixture for a kick.
• Use Greek yogurt instead of mayo for a lighter caper sauce.

Substitutions

• If you're out of panko, use regular breadcrumbs.
• Use almond flour for a gluten-free option.

Pairings

• A crisp sauvignon blanc
• Steamed jasmine rice

Nutrition

Tips

• For a lighter option, bake the patties at 375°F for 12-15 minutes, flipping halfway through.
• Keep the patties cold before cooking to help them hold their shape.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Pair with a fresh green salad and roasted asparagus.
• Serve with a wedge of lemon for extra zing.

FAQ