Salmon Cakes with Dill: Recipe #164

When fresh fish is hard to find, or when you have some leftover fish to use up, salmon cakes are a tasty way to get your omega-3’s. These are a bright lemon-dilly treat to serve up for lunch that’s also good for your mental health and wellbeing.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($8 total for 16 little salmon cakes)

14 oz can of salmon – $5.49
1 cup bread crumbs (I blended up some leftover soda bread) – free
2 eggs – $0.58
1 tbsp olive oil – $0.10
1 tbsp dill – $0.70
1 tbsp Dijon mustard – $0.21
Juice from 1 small lemon – $0.20
1 tsp oregano – $0.28
1 tsp salt – $0.05
Pepper to taste
2 tbsp olive oil for cooking – $0.20


1. In a medium bowl, add all the ingredients except the cooking oil. Mix together well. Using your hands, form the mixture into 16 small balls or 8 larger patties.

2. In a large pan, heat the 2 tbsp olive oil over medium high heat. Add the salmon cakes and cook for 2-3 minutes on each side, turning carefully with two spoons or forks to make sure all the sides are nicely browned.

3. Serve your salmon cakes hot and fresh with your lunch. We had them with salad overtop some cauliflower mashed potatoes with mushrooms!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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