Salmon Cakes with Lemon Dill Cream Sauce


• 12 oz Canned Salmon, drained
• ½ Cup Onion
• 1 Garlic Clove, minced
• 1 tsp Seasoned Salt
• ½ tsp Black Pepper
• 1 tsp Worcestershire Sauce
• 3/4 Cup Panko Bread Crumbs
• 2 Eggs
• 1 tsp lemon Zest
• Extra Virgin Olive Oil

For the Sauce
• ½ Cup Light Sour Cream
• 1 TBLS fresh Lemon Juice
• 1 Tbls Fresh Dill, chopped
• 1 tsp Honey
• Pinch of Salt and Peppe


1.Soften onions and garlic over medium heat for about 5 minutes in a skillet with a teaspoon of olive oil

2.In a bowl mix together Salmon, cooked onion and garlic, salt, pepper, Worcestershire, panko, eggs, and zest.

3.Form mixture into patties and place in a skillet over medium high heat with 1 tablespoon of olive oil.

4.Cook for 3 minutes and flip, cook for another 2 minutes adding more oil if needed.

Meanwhile mix together the sauce ingredients. Once Salmon Cakes have cooked, top with Lemon Dill Sauce
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