Crispy Dill Salmon Cakes
Protein packed and easy to prep for the whole week?? Sign us up!
Recipe by Madison Skye | @madisonjskye
1lb of salmon
2 large eggs
¼ cup of mayo
¾ cup of panko breadcrumbs
½ yellow onion, diced
¼ cup of chopped fresh dill
2 tablespoons of chopped fresh chives
2 tablespoons of capers
Salt & pepper
Instructions
Active Time: 20 Minutes
Full Time: 40 minutes
Preheat the oven to 425°F.
Arrange the salmon on a baking sheet and bake for 10–15 minutes, until just cooked through. (It doesn’t need to be perfect here, it will go back into the oven!) Remove and let cool slightly. Remove any skin if needed.
In a large bowl, flake the salmon into small pieces. Add the eggs, mayo, panko, onion, dill, chives, and capers. Using a spoon, mix until everything is evenly combined.
Season with salt and pepper to taste, then give it one final mix.
Add Sizzle to a baking sheet (don’t be shy with the oil!) and form the mixture into patties. Place on the sheet, lightly smush for a flat patty shape, drizzle the tops with Sizzle, and bake for 15 minutes. Flip the patties during the last 5 minutes and continue cooking until both sides are golden brown.
Let the patties cool before storing in an airtight container in the fridge for the week ahead. Serve with a simple arugula salad dressed with the juice of 1⁄2 lemon, salt, pepper, and some Drizzle, plus tartar sauce and pickled onions on the side.
