I'm not sure why other reviewers were confused about this recipe calling for fresh salmon nor why they think they need a binder. They held together perfectly for me and had about the same texture as a hamburger. The salmon chopped to just the right consistency when slightly frozen first (much like you would put a piece of beef in the freezer for a bit if you want to slice it very thin). The fabulous flavor belied how quick and easy they are. The mayo/lemon juice topping was the perfect complement. I don't know how these could be improved.
Salmon Cakes with Olives, Lemon & Dill
From EatingWell: September/October 2013
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.
6 Reviews for Salmon Cakes with Olives, Lemon & Dill
Recipe isn't clear ... is it fresh (seems to be) salmon or canned? Using fresh salmon would result in better mixture.
These turned out great! I don't really like olives, but they were great in this recipe. I chopped my salmon into more of a puree to ensure that the cakes didn't fall apart in the pan.
I am really disappointed with this recipe. The wild canned salmon was expensive, and I ended up having to throw all patties away since they fell apart in the pan when attempting to flip them. I rarely if ever have recipes that fail, but this wasn't surprising as there really seemed to be a binding element missing, or even panko/bread crumbs.
I wondered if there should be an egg in the recipe, as they barely formed into patties before cooking, but completely fell apart when slipped gently into the pan. We ended up with salmon "hash" instead of cakes.