Crispy Salmon Cakes with Fresh Dill & Lime


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


  1. With the exception of the olive oil and pan spray, mix all ingredients together in a medium to large bowl.
  2. Grab a small handful of the mixture, roll into a firm ball, then flatten into a 1/2 inch pancake shape.
  3. 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).
  4. 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).
  5. Serve with cocktail sauce, fresh dill, lemon or lime wedges.
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