Nana’s Salmon Cakes Recipe

Serves 4


1.5 pound filet skinless Norwegian salmon

1 Lemon

5 sprigs of dill

Sprinkle of salt and pepper

Zest of 1 lemon

Juice of 1 lemon

2 Ribs of Celery- Diced Small

2 large shallots- Diced Small

¾ cup Panko or GF Panko Breadcrumbs

2 large eggs, lightly beaten

2 tablespoons finely chopped parsley

1 ½ tablespoons finely chopped dill

2 teaspoons Garlic Granules

1 teaspoon Onion Granules

1 teaspoon salt

½ teaspoon black pepper

Avocado Oil for cooking


Preheat the oven to 300 degrees Fahrenheit. Lightly spray a sheet pan with pan spray and place salmon on pan. Sprinkle lightly with salt and pepper. Lay dill sprigs whole on salmon. Slice lemon into wheels and spread across salmon filet. Bake in the oven for 15 minutes or until the salmon is just cooked through the center. Allow salmon to cool for 20 minutes. With your fingers, lightly flake salmon into a large mixing bowl. Add all ingredients above, and mix well with a rubber spatula. If mixture seems too wet, add additional breadcrumbs 1 tablespoon at a time until you can form patties that hold shape. Form 4 large patties or 6 smaller patties. Preheat a nonstick saute pan on medium high heat. When pan in nicely warmed, add 1 tablespoon oil and swirl through pan. Gently add salmon patties to pan and allow to cook on one side until nicely browned. You do not want to cook them too quickly because the will get dark too fast on the outside without cooking everything through on the inside. When you have a nice brown crust, flip the patties and continue cooking on the other side until done.

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