Salmon Cakes with Olives, Lemon and Dill

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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. Whether you serve the salmon cakes on a bun like a burger with lettuce and tomato or paired with a mixed green salad, try a dollop of reduced-fat mayo mixed with lemon juice on top.

Salmon Cakes with Olives, Lemon and Dill
photographer: Carin Krasner
Nutritionist Tested & Approved

Time: 30 minutes

  • 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. Transfer to a large bowl. Stir in lemon zest, salt and pepper.

  2. Working in 3 or 4 batches, pulse salmon just 2 or 3 times to finely chop, but not puree. 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.) 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.

  3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 salmon cakes and cook until browned on both sides and just cooked through, 6 to 8 minutes total. Repeat with the remaining oil and salmon cakes.

Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.

Nutritional Facts

Serving Size
1 salmon cake
2 g
10 g
Saturated Fat
2 g
29 g
66 mg
Dietary Fiber
1 g
551 mg
339 mg
8 servings
1 salmon cake each
4 lean meat
1/2 fat
16% daily value

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