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- 1 lb fresh salmon fillets, skin removed - 1/2 cup breadcrumbs (Panko for extra crunch) - 1/4 cup plain Greek yogurt - 1 large egg - 2 tablespoons fresh lemon juice - 1 tablespoon lemon zest - 2 tablespoons fresh dill, chopped - 1 clove garlic, minced - Salt and pepper to taste - 2 tablespoons olive oil (for frying) Using fresh salmon gives the best flavor. The Panko breadcrumbs add a nice crunch. Greek yogurt gives moisture and creaminess. You can adjust the garlic to your taste. Fresh dill is key for that bright, herb flavor. Always taste your mix before forming the cakes. If you don't have fresh salmon, you can use canned salmon. Just drain it well. For breadcrumbs, regular ones will work, but Panko is crunchier. If you want a dairy-free option, try using mashed avocado instead of Greek yogurt. You can swap dill with parsley or basil if you prefer. First, let's get our salmon ready. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the salmon fillets on the sheet. Bake them for about 15 minutes. The salmon should be fully cooked and flaky. Once done, let it cool a bit. Then, flake the salmon into a large mixing bowl. This gives us a great base for our cakes. Now it’s time to mix everything. In the bowl with the flaked salmon, add the following ingredients: - 1/2 cup breadcrumbs (Panko for extra crunch) - 1/4 cup plain Greek yogurt - 1 large egg - 2 tablespoons fresh lemon juice - 1 tablespoon lemon zest - 2 tablespoons fresh dill, chopped - 1 clove garlic, minced - Salt and pepper to taste Stir all these ingredients together until they are well mixed. The mixture should stick together nicely. This is where the flavors come alive. The lemon and dill will shine through. Next, let's shape our cakes. Use your hands to form the mixture into patties. Aim for about 3 inches wide and 1/2 inch thick. You should make around 8 patties, but it depends on your size. Now, heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Once the oil is hot, place the salmon cakes in the skillet. Be careful not to overcrowd them. Cook for about 4-5 minutes on each side. You want them golden brown and crispy. Once cooked, take them out and place them on a paper towel to drain excess oil. Serve them warm with lemon wedges and a salad. Enjoy your tasty Lemon Dill Salmon Cakes! To get the best texture in your salmon cakes, use Panko breadcrumbs. They give a light and crispy crunch. Heat your skillet well before adding the cakes. This step helps them brown evenly. Avoid overcrowding the pan. Cook in batches if needed. This ensures each cake gets nice and crispy. Add a pinch of smoked paprika for a different taste. You can also mix in some chopped green onions or parsley for extra freshness. Try using lemon zest from a fresh lemon. It brightens the flavor. Don't forget to season well with salt and pepper. Taste the mixture before cooking to adjust flavors. Stack your salmon cakes for a neat look. Use a large plate and layer them high. Garnish with a sprig of dill for color. A drizzle of lemon juice adds a fresh touch. Serve with lemon wedges and a salad for a full meal. This makes the dish inviting and fun to eat. {{image_2}} You can change the flavor of your salmon cakes with different herbs. Try fresh parsley or basil for a nice twist. If you like heat, add some red pepper flakes. For a more earthy flavor, use thyme or oregano. Each herb brings its own taste. Experiment to find your favorite! You can mix in tasty add-ins to your salmon cakes. Chopped onions or shallots give a sweet taste. Diced bell peppers add color and crunch. Consider using capers for a briny kick. Even shredded cheese can make them richer. Be creative and add what you love! You can cook salmon cakes in two main ways: baking or frying. Frying gives a crispy outside and is quick. Heat olive oil in a skillet and cook each side for about 4-5 minutes. Baking is a healthier option. Preheat your oven to 375°F, place the cakes on a baking sheet, and bake for about 20 minutes. Both methods work well, so choose what fits your style! To keep your Lemon Dill Salmon Cakes fresh, store them in an airtight container. Place a piece of parchment paper between the layers to avoid sticking. They can last in the fridge for up to three days. Make sure they cool completely before sealing. This helps preserve the flavor and texture. If you want to save some for later, freezing is a great option. Form the salmon cakes and place them on a baking sheet. Freeze them for about an hour to firm up. Once frozen, transfer them to a freezer-safe bag. They can last in the freezer for up to three months. Just remember to label the bag with the date! When you’re ready to enjoy your frozen cakes, thaw them in the fridge overnight. For reheating, a skillet works best. Heat a little olive oil over medium heat and cook each side for about 4 to 5 minutes. This will keep them crispy and flavorful. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes. Enjoy your cakes warm for the best taste! You can tell when salmon cakes are done by looking at their color. They should be golden brown on both sides. You can also check if the center is hot. If the inside feels warm and flaky, they are ready to eat. Yes, you can use canned salmon for this recipe. Just drain the salmon well before mixing it with the other ingredients. Canned salmon saves time and still tastes great. It also makes the recipe easy to prepare. These salmon cakes pair well with several sides. I recommend serving them with a fresh salad or some steamed veggies. You can also add a side of lemon wedges for added flavor. A creamy dip or tartar sauce complements them nicely, too. If you want to make salmon cakes without egg, you can use mashed potatoes or unsweetened applesauce. Both options help bind the ingredients together. Just use about 1/4 cup of either option for every egg you replace. Yes, you can bake the salmon cakes. Preheat your oven to 375°F (190°C) and place them on a baking sheet. Bake for about 15-20 minutes or until they are golden and cooked through. Baking is a healthier option and still keeps them tasty. You learned about making tasty lemon dill salmon cakes. I shared ingredient lists, cooking steps, and tips for the best results. Variations let you be creative with flavors and cooking methods. Proper storage keeps your cakes fresh longer. Remember, don’t skip the crispy cooking tips for the best texture. Enjoy trying these ideas and share your yummy results with friends. Happy cooking!

Lemon Dill Salmon Cakes

Savor the flavors of these delicious Lemon Dill Salmon Cakes, a perfect blend of fresh salmon, zesty lemon, and fragrant dill! Quick and easy to prepare, these crispy cakes make a fantastic meal for any occasion. Just mix, form, and fry for a delightful dish that everyone will love. Ready to impress your family and friends? Click through to explore the full recipe and make these mouthwatering salmon cakes tonight!
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Ingredients
  

1 lb fresh salmon fillets, skin removed

1/2 cup breadcrumbs (Panko for extra crunch)

1/4 cup plain Greek yogurt

1 large egg

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

2 tablespoons fresh dill, chopped

1 clove garlic, minced

Salt and pepper to taste

2 tablespoons olive oil (for frying)

Instructions
 

Prepare the Salmon: Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Bake for approximately 15 minutes or until fully cooked and flaky. Let it cool slightly and then flake the salmon into a large mixing bowl.

    Mix Ingredients: To the bowl with the flaked salmon, add breadcrumbs, Greek yogurt, egg, lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper. Mix everything together until well combined.

      Form the Cakes: Use your hands to form the mixture into patties, about 3 inches in diameter and 1/2 inch thick. You should get about 8 patties depending on the size.

        Cook the Salmon Cakes: In a non-stick skillet, heat olive oil over medium heat. Once hot, place the salmon cakes in the skillet, ensuring not to overcrowd. Cook for about 4-5 minutes on each side or until golden brown and crispy.

          Serve Warm: Once cooked, remove from the skillet and place on a paper towel to drain any excess oil. Serve warm with a side of lemon wedges and a salad or on a bed of mixed greens.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

              - Presentation Tips: Stack the salmon cakes in a tower on a plate, garnish with a sprig of fresh dill, and drizzle a bit of extra lemon juice on top for a vibrant look.