These delicious lemon dill salmon cakes are on my regular dinner rotation. They remind me of summers spent in southwest Virginia visiting my grandparents. Some years back they owned a restaurant, called Booley B’s (named after my grandfather), at a community farmer’s market.
Every Thursday, in preparation for the weekend, my grandmother would mix up a batch of salmon to make a few hundred perfectly shaped salmon cakes for customers. It’s crazy how some things just stick with you, especially as a kid, but I remember her process so vividly.
First, she’d mix the salmon with only a few, minimal ingredients in the largest mixing bowl I’d ever seen. Then she’d scoop the mixture into the lid of a metal container, stopping each time to dip the lid into a sink full of water so the patties were easy to pop out onto a sheet of parchment paper.
And that’s how the salmon cakes became so plump and round. I couldn’t wait to get downtown on Saturday mornings to order one on an English muffin, drizzled with ketchup. Oah, I’m drooling!
Salmon cakes and summers in the country with my sweet grandparents are some of my fondest memories as a kid.
These aren’t my grandma’s salmon cakes but they sure are good and pretty dang close!
- 5 ounces canned salmon
- 2/3 cup breadcrumbs
- ½ onion diced
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon ketchup
- 1 teaspoon lemon juice
- 1 teaspoon worcestershire sauce
- 1 teaspoon old bay seasoning
- 1 teaspoon fresh dill
- 1 egg beaten
- 1 tablespoon oil
- Salt and pepper to taste
In large mixing bowl, combine salmon with next ten ingredients and mix well. Shape salmon mixture into balls using a large spoon (I like to use an ice cream scoop).
Preheat a nonstick skillet over medium-high heat. Add oil of your choice to pan and coat evenly. Add patties; cook 3-5 minutes or until golden brown.
On another note, which do you say? SAM-mon. Or, SAL-mon. Holler at me, down below and save this post for later by pinning this image: