These creamy salmon cakes are crispy on the outside, soft on the inside, and full of fresh flavors like lemon and dill. They are so simple to prep ahead and will class up any meal!
Total Time
1hr
5.0
6 Ratings
Author: SideChef
Servings:
4
Ingredients
•
1
Lemon
, zested, juiced, divided
•
2
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
Salmon Cake
•
1.5
lb
Skinless Salmon Fillets
•
1 1/2
cups
Panko Breadcrumbs
•
1
clove
Garlic
•
1/8
Onion
•
2
Tbsp
Mayonnaise
•
1 1/2
Tbsp
Dijon Mustard
•
1/2
tsp
Dried Dill Weed
•
2
Eggland's Best Classic Eggs
Garden Salad
•
6
cups
Salad Greens
•
1
cup
Hummus
•
2
Tbsp
Dijon Mustard
•
2
Tbsp
Water
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
Mince the Garlic (1 clove). Finely chop Onion (1/8).
3.
Place Skinless Salmon Fillets (1.5 lb) on a parchment-lined baking tray, brush Olive Oil (1 Tbsp), and season with Salt (to taste) and Ground Black Pepper (to taste). Bake for 10-12 minutes, or until cooked through
4.
Remove salmon from the tray. In a bowl, flake the salmon with forks, remove any bones and set aside to cool.
5.
Once cooled, add in garlic, Mayonnaise (2 Tbsp), Dried Dill Weed (1/2 tsp), Dijon Mustard (1 1/2 Tbsp), Eggland's Best Classic Eggs (2), 1 Tbsp zest and 2 Tbsp juice from the Lemon (1), onion and Panko Breadcrumbs (1 1/2 cups). Season with Salt (to taste) and Ground Black Pepper (to taste). Mix until combined.
6.
Form the mixture into 3-inch wide patties (about 1/2-inch thick).
7.
In a non-stick skillet over medium heat, add Olive Oil (1 Tbsp), carefully place the patties into the hot oil. Cook for 3-4 minutes on each side. Repeat until you finish cooking all the patties.
8.
In a small mixing bowl, combine Hummus (1 cup), 1 Tbsp of Lemon Juice, Dijon Mustard (2 Tbsp), and Water (2 Tbsp). Mix until smooth.
9.
Toss Salad Greens (6 cups) with hummus dressing.
10.
Serve salmon cake with salad.
Nutrition Per Serving
CALORIES
784
FAT
50.1 g
PROTEIN
46.1 g
CARBS
32.8 g
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