With Lent (and spring) around the corner, you might be on the hunt for lighter fish dishes.

The nice thing about salmon cakes is that you can make as many as you'd like and freeze them for later, and you can serve them with whatever you please, from rice or pilaf to pasta or a simple salad. Dietitian Ellie Krieger likes to serve her salmon cakes on a bun and call them a burger, but April Anderson, author of "Gourmet Cooking for One or Two: Incredible Meals That Are Small in Size but Big on Flavor," suggests serving salmon cakes with a garlic dill sauce on a bed of lettuce. No matter how you serve them, a squeeze of lemon juice will bring a much-needed dose of acid to the final meal.

Also, heed Anderson's advice about using fresh breadcrumbs, which will hold the cakes together while still keeping them from being too dense. If you use Krieger's food processor technique, make sure you don't over pulse the mixture or else it will turn into a paste. 

Salmon Cakes With Garlic Dill Sauce

There are crab cakes and then there are salmon cakes, which are crab cake’s richer, more satisfying cousin. You can’t beat the flavor of fresh dill with salmon, but fresh parsley or basil will work well, too. To make things even easier, ask the person at the fish counter to remove the salmon skin for you when you buy it; otherwise, a sharp knife makes easy work of it at home. Note: Fresh breadcrumbs make all the difference here, so don’t use store-bought breadcrumbs. A single slice of stale or toasted country white bread with the crusts removed is large enough to yield the amount of breadcrumbs needed. You can pulse the bread in a food processor or just use your knife to chop into crumbs approximately 1/8 inch in size.

— April Anderson

For the salmon cakes:

1 teaspoon mayonnaise

1 teaspoon fresh lemon juice

1 teaspoon chopped fresh dill

1/4 teaspoon kosher salt

1/2 teaspoon all-purpose flour

2 tablespoons fresh breadcrumbs

4 ounces fresh salmon fillet, skin removed and meat finely chopped

1/2 tablespoon unsalted butter

For the sauce:

1 tablespoon mayonnaise

1 teaspoon lemon juice

1 pinch of kosher salt

1/2 teaspoon chopped dill

For serving:

2 cups torn green leaf lettuce, for garnish

2 lemon wedges, for serving

To make the salmon cakes, in a medium-size bowl, combine the mayonnaise, lemon juice, dill, salt and flour. Add the breadcrumbs and salmon and stir just until combined. Divide the mixture into 2 equal parts and form each into a patty 1/4 inch thick.

In a 10-inch nonstick skillet, melt the butter over medium heat. Place the patties in the pan and cook them for 4 to 5 minutes on each side, or until they are golden and crispy on both sides. Transfer the patties to a plate lined with a paper towel. 

To make the sauce, combine the mayonnaise, lemon juice, salt and dill in a small bowl. To serve, place the lettuce on a serving plate and top it with the salmon cakes. Drizzle the sauce over the top. Serve with the lemon wedges. 

— From "Gourmet Cooking for One or Two: Incredible Meals That Are Small in Size but Big on Flavor" by April Anderson (Page Street Publishing Co., $21.99)

Salmon Burgers With Tzatziki Sauce

Made with chopped fresh salmon and seasoned with lemon, dill and mustard, these salmon burgers have a modern comfort-food appeal and a distinctly Greek flavor accent, which is punctuated by the accompanying tzatziki, an herb-flecked cucumber-yogurt sauce. The burgers may be assembled, shaped and refrigerated, tightly covered, 1 day before cooking. The tzatziki sauce may be made up to 4 days in advance and stored in an airtight container in the refrigerator; give it a stir before serving.

— Ellie Krieger

For the sauce:

1/2 medium unpeeled English (seedless) cucumber, trimmed

3/4 cup plain low-fat Greek-style yogurt

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

1 small clove garlic, minced

1 tablespoon chopped flat-leaf parsley

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

For the burgers

3 slices whole-wheat sandwich bread, crusts removed

1-pound piece skinless salmon fillet, preferably center-cut

2 scallions (white and green parts), thinly sliced

3 tablespoons minced celery

2 tablespoons fresh chopped dill

2 teaspoons Dijon mustard

2 teaspoons fresh lemon juice

1 large egg white, lightly beaten

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Whole-grain buns or lettuce leaves, for serving

For the sauce: Grate the cucumber on the large-holed side of a box grater. Place the grated cucumber in a fine-mesh strainer and drain for a minute or two, pressing out as much liquid as possible. Stir together the grated cucumber, yogurt, oil, lemon juice, garlic, parsley, salt and pepper in a medium bowl. The yield is about 1 cup. Cover and refrigerate until ready to use (and up to 4 days).

For the burgers: Place the bread in the food processor and pulse to make fine crumbs. (The yield should be about 1 1/2 cups.) Transfer them to a large mixing bowl. Cut the salmon into large chunks, then transfer to the food processor; pulse until chopped but some pieces still remain visible, 10 to 15 pulses; add to the bowl with the breadcrumbs.

Add the scallions, celery, dill, mustard, lemon juice, egg white, salt and pepper to the bowl, mixing to combine. Form this mixture into 4 equal patties and place them on a plate. Cover and refrigerate for 10 minutes to set.

Heat a grill pan or a cast-iron skillet over medium-high heat. Once it is hot, grease it with cooking oil spray; add the salmon patties and cook for about 3 minutes per side or until just cooked through. Serve with the sauce, on the buns or with the lettuce leaves (to use as wraps). Serves 4.

— From cookbook author and nutritionist Ellie Krieger