Lemon-Dill Salmon Cakes

Simple canned-salmon cakes with lemon, dill and Dijon — crisp outside, tender inside, and rich in omega-3s for brain and eye health.

  • 6 small cakes
  • Prep 10 min
  • Cook 8 min
  • Ready in 20 min
  • About 16 g protein
Golden pan-fried salmon cakes topped with fresh cilantro on a wooden plate

These salmon cakes are simple, protein-rich, and full of nutrients that support brain and eye health — including omega-3 fats, choline, and antioxidants. They're crisp on the outside, tender inside, and great for a quick lunch or dinner.

Tip: Serve these with a squeeze of fresh lemon or on top of greens for a light, brain-boosting meal.

— Kristen

Ingredients

Nutrition per serving

Calories
190
Protein
16 g

Serving: 2 cakes. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

  1. Mix all ingredients (except olive oil) in a bowl until well combined.
  2. Form into 6 small patties.
  3. Heat olive oil in a skillet over medium heat.
  4. Cook patties 3–4 minutes per side, until golden and lightly crisp.
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