Dilly Salmon Cakes
A fast and satisfying dinner! Serve with rice or french fries, and a quick cooking vegetable for a speedy dinner everyone will love!
Ingredients
Dilly Salmon Cakes
- 1.5 lbs (approx. 680 grams) skinless boneless salmon (fillet)
- 1 small shallot
- 1/4 cup fresh dill, roughly choped
- 1 medium lemon, zest
- 1 large egg
- 1/4 tsp sea salt
- 1 tbsp avocado oil or olive oil (for pan)
Dill and Lemon Yogurt
- 1 cup thick plain yogurt
- 2 tbsp fresh finely chopped dill
- 1 medium lemon, juiced (use lemon from above, zest in cakes and juice in yogurt)
- 1 pinch salt
Instructions
Dilly Salmon Cakes
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Add salmon, shallot, dill, lemon zest, egg, and salt to a food processor and pulse until mixed and pieces are quite small*.
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Form 10-12 salmon cakes using a 1/4 cup dry measuring cup.
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Place oil in a large frying over medium heat. Add salmon cakes and cook for 3-6 minutes per side, flipping once, or until cakes are cooked through (cut one open to double check if need be)**.
Dill and Lemon Yogurt
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Mix yogurt, dill, lemon juice, and salt together in a small bowl while cakes are cooking.
Recipe Notes
* If you don't have a food processor, finely chop all ingredients and mix together in a medium sized bowl.
** I had to do the cooking in two batches. I've allowed for this time in the overall amount of cooking time.