Crispy Lemon Dill Salmon Patties Recipe Is Dinner In 20 Minutes by Donna John

My husband is not big on eating fish for dinner. But two things he will eat are tuna cakes and salmon patties. Salmon patties are easy to make, can be prepared in so many different ways, are low in calories (usually!), high in protein and omega 3 fatty acids, and don't forget the other health benefits of salmon.

These pan-fried salmon patties have two of my favorite ingredients in the mix: lemon and dill. Lemon and dill is a classic combination, and complements the fish to perfection. To make these salmon cakes you will need canned salmon, an egg, panko breadcrumbs, water, fresh lemon juice, fresh lemon zest, fresh dill and olive oil to fry them up in. The water in the patties helps keep them moist.

Salmon cakes are one dish that will get the family to the dinner table. Serve this seafood dinner with your favorite side dishes, or over lettuce greens for a main dish salad. You could also serve them as appetizers, just make them a bit smaller.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 10 - 12 ounces (2 cans) salmon, drained and flaked
• 1 egg
• 1 1/4 cups panko breadcrumbs (divided)
• 2 tablespoons water
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh dill, minced
• 2 tablespoons olive oil, for cooking

Recipe Notes

• If you avoid canned salmon because it takes you forever to remove the bones, here’s a tip for you: crush the bones when breaking up the salmon. The salmon bones literally turn to powder and disappear into the fish. The healthy bonus? The bones are full of bone-building calcium.

• If you have time to refrigerate the salmon mixture before shaping into patties, it helps hold them together better.

• Fresh is best when it comes to lemon juice, so squeeze your own. In a pinch, use bottled lemon juice.

• For gluten-free salmon patties use gluten-free panko bread crumbs.

• Store any leftover salmon patties in an airtight container in the fridge.

Here's how to make it: 

1. Put 1/2 cup panko onto a plate.
2. Stir together the salmon, egg, 3/4 cup panko, lemon juice, lemon zest and water. Season with salt and black pepper. Shape the salmon into patties, about 1/4 cup each. Dredge the patties in the panko. 
3. Heat the olive oil in a skillet over medium-high heat. Add the salmon patties and cook about 5 to 7 minutes, or until browned and crispy. turning them over once.
   

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