Salmon Cakes with Olives, Lemon & Dill


Studded with briny olives, bright lemon zest and a touch of dill, this healthy, easy salmon cake recipe is perfect for dinner and for freezing…. To Make this Recipe You’Il Need the following ingredients:


  • 4 scallions, quartered
  • 1/2 cup pitted Kalamata olives
  • 3 tablespoons coarsely chopped fresh dill or thyme
  • Zest of 2 lemons
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 1/2 pounds wild salmon (see Tip), skinned and cut into 2-inch chunks
  • 4 teaspoons extra-virgin olive oil, divided



  1. Place scallions, olives and dill (or thyme) in a food processor and pulse until finely chopped.
  2. Transfer to a large bowl. Stir in lemon zest, salt and pepper.
  3. Working in 3 or 4 batches, pulse salmon just 2 or 3 times to finely chop, but not puree.
  4. Add the chopped salmon to the bowl; gently mix until combined. (Alternatively, finely chop salmon, scallions, olives and herbs by hand before combining with lemon zest, salt and pepper.)
  5. Divide the mixture into 8 patties, about 3 inches in diameter and 3/4 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
  6. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
  7. Add 4 salmon cakes and cook until browned on both sides and just cooked through, 6 to 8 minutes total.
  8. Repeat with the remaining oil and salmon cakes.
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Per serving:

214 calories
10 g fat
2 g sat
2 g carbohydrates
0 g total sugars
29 g protein
1 g fiber
SmartPoints value : 4


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