Salmon Cakes with Fresh Dill Sauce
Paired with a fresh dill sauce, these salmon cakes are a great way to get your omega-3 fatty acids, which are vital to your health. You can serve these salmon cakes alone or with a side salad.
Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 lb. skinless wild-caught salmon fillet
- 3 scallions, chopped, green part only, divided
- 2 Tbsp. lemon juice, divided
- 2 Tbsp. Dijon mustard
- 1 tsp. salt, divided
- ¼ tsp. freshly ground black pepper
- ¼ cup gluten-free panko bread crumbs
- 1 Tbsp. coconut oil
- 2 Tbsp. fresh dill
- 7 oz. sour cream
- In a food processor, pulse salmon, 2 scallions, 1 tablespoon lemon juice, mustard, ½ teaspoon salt, and pepper until coarsely chopped. Mix in the bread crumbs and form into 8 patties.
- Heat oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side.
- Dill sauce: In your food processor combine dill, sour cream, 1 tablespoon lemon juice, and ½ teaspoon salt. Pulse until blended. Dollop onto salmon cakes. Sprinkle on remaining scallions.