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Fresh Salmon Cakes with Lemon Dill Sauce



  • 1 stick of Challenge Butter (8 tablespoons), divided

  • ½  cup of diced shallots, divided

  • ½  cup of diced red bell pepper

  • 3 hardboiled eggs

  • 1 pound of fresh salmon, skin and bones removed

  • 1 egg

  • ¼ cup of mayonnaise

  • 1 large lemon, divided (should yield 1 tablespoon of zest and 4 tablespoons of juice)

  • 1/8 cup of diced green onions

  • 2 teaspoons of Old Bay seasoning

  • ½ cup of panko

  • Challenge Spreadable Butter with Canola Oil as needed

  • 8 ounces of Challenge Whipped Cream Cheese Spread in tub

  • ¼  cup of milk

  • 2 tablespoons of diced fresh dill

  • Salt to taste



  1. In a small skillet, add 4 tablespoons of Challenge Butter along with the diced shallots and red bell pepper. Cook until softened over medium high heat, about 3-4 minutes and cool.

  2. Cut eggs in half. Remove yolks and reserve for sauce. Using a box grater, grate egg whites. Whites can also be very finely diced with a knife.

  3. Next dice salmon into small pieces.

  4. In a mixing bowl, add fish, egg, mayo, 2 tablespoons of juice, green onion, Old Bay seasoning, egg whites and panko. Mix until well combined.

  5. Using hands, form salmon mixture into 10 cakes and place on a plate or baking sheet.

  6. In a large fry pan over medium heat, melt about 2 tablespoons of Challenge Spreadable Butter and Canola Oil. Add salmon cakes and cook until the outside is crispy and the inside is cooked through, adding any extra butter blend if needed while cooking. Continue until all cakes are cooked.

  7. To create sauce, add the remaining 4 tablespoons of butter to a medium sauce pan along with shallots. Cook over medium heat until shallots are softened. Whisk in the remaining 2 tablespoons of lemon juice, lemon zest, cream cheese and milk, whisking until the cream cheese is incorporated and sauce is smooth and creamy.

  8. Mash the reserved yolks with a fork and whisk into sauce, blending until smooth.

  9.  Remove from heat, stir in fresh dill and season with salt if needed.

  10. To serve, place two Salmon Cakes on a plate. Top with Lemon Dill Sauce and serve!



Creates 5 servings





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