It is amazing how one little fresh ingredient can spawn an imagination off into something really delicious. In this case, it was fresh dill given to me from my sister. I scoured my house for some basic ingredients that I could pull together into something yummy – incorporating the dill.
I grabbed some frozen salmon fillets that I buy in bulk and keep in the freezer. I dropped them into a pot of boiling water (just like you would pasta). In five minutes, I had ready to eat salmon, with the skin removed and shredded into a medium to large bowl. Of course you can always buy fresh or canned as well.
For a quick and easy way to indulge in fish, try this recipe. If you’re not a big fan of salmon, this may delightfully surprise you or use a different fish. This recipe makes 6 to 8 salmon cakes.
- 16 oz of cooked salmon or any fish, shredded
- 1 whole egg
- 1/3 cup diced onion
- 1/3 cup diced celery
- 1 cup Panko bread crumbs
- 1/3 cup mayonnaise
- salt & pepper (desired amount)
- 1 tbsp garlic powder
- 1 large lime, juice and zest
- 3 tbsp fresh dill, chopped
- 1 -3 tbsp olive oil
- pan spray
- With the exception of the olive oil and pan spray, mix all ingredients together in a medium to large bowl.
- Grab a small handful of the mixture, roll into a firm ball, then flatten into a 1/2 inch pancake shape.
- Once all of the cakes are made, heat skillet over medium to high heat, first spraying with your favorite oil to prevent sticking and with a light drizzle of oil throughout the pan (maybe a tablespoon).
- Gently place the cakes in the pan, flipping only once until both sides are golden brown and warmed through. Add additional olive oil as needed. (This does not require much).
- Serve with cocktail sauce, fresh dill, lemon or lime wedges.