Description
Ingredients
– 1 lb cooked salmon, flaked
– 1/2 cup breadcrumbs
– 1/4 cup mayonnaise
– 1 egg, beaten
– 2 tablespoons Dijon mustard
– 2 green onions, finely chopped
– 1 tablespoon fresh dill, chopped
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil (for frying)
**For the Dill Sauce**
– 1/2 cup sour cream
– 2 tablespoons fresh dill, chopped
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Instructions
1. In a large bowl, combine the flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, green onions, dill, garlic powder, paprika, salt, and pepper. Mix until well combined.
2. Form the mixture into 6-8 patties. Refrigerate for 15-20 minutes to help them hold their shape.
3. Heat olive oil in a large skillet over medium heat. Fry the salmon patties for 3-4 minutes per side until golden brown and crispy. Remove and set on a paper towel-lined plate.
4. For the dill sauce, mix sour cream, dill, lemon juice, salt, and pepper in a small bowl.
5. Serve the salmon patties warm with the dill sauce on the side.
Notes
**Tip:** Pair these salmon cakes with a crisp green salad or roasted potatoes for a complete meal.
**Pro Cooking Tip:** Use panko breadcrumbs for extra crunch and a lighter texture in your salmon patties.