April McKinney's Salmon Cakes with Lemon-Dill Sauce 8/6/13 - WSMV News 4

April McKinney's Salmon Cakes with Lemon-Dill Sauce 8/6/13

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  • 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 Pepper


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