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Quick and Crispy Salmon Cakes with Zesty Lemon-Dill Sauce

Four golden-brown, crispy salmon cakes stacked on a white plate, one cut open to show the tender interior, served with a side of yellow sauce.
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Make these easy salmon cakes for a quick weeknight dinner or appetizer. They achieve a perfectly crispy exterior and a tender, flaky inside, using either canned or fresh salmon.

Ingredients

Scale
  • 1 (14.75 oz) can salmon, drained and flaked (or 1 lb cooked fresh salmon)
  • 1/2 cup plain breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil, for frying
  • For the Sauce: 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon fresh dill, chopped, Pinch of salt and pepper

Instructions

  1. If using canned salmon, drain it well and flake it into a medium bowl. If using fresh salmon, ensure it is cooked and flaked.
  2. Add the breadcrumbs, beaten eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper to the bowl with the salmon.
  3. Mix all ingredients gently with a fork until just combined. Do not overmix; the mixture should hold together when pressed.
  4. Form the mixture into 8 equal-sized patties, about 1 inch thick.
  5. Prepare the sauce: In a small bowl, whisk together the mayonnaise, lemon juice, fresh dill, salt, and pepper until smooth. Set aside.
  6. Heat the vegetable oil in a large skillet over medium heat. The oil should shimmer slightly before adding the cakes.
  7. Carefully place the salmon cakes into the hot oil, ensuring not to crowd the pan. Work in batches if necessary.
  8. Pan-fry for 3 to 4 minutes per side until the salmon cakes are golden brown and crispy on the outside.
  9. Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  10. Serve the crispy salmon cakes immediately with the lemon-dill sauce on the side.

Notes

  • For extra crispiness, lightly coat the formed patties in a thin layer of extra breadcrumbs before frying.
  • You can substitute fresh dill with 1 teaspoon of dried dill in the sauce.
  • These patties reheat well in an oven set to 350 degrees Fahrenheit for about 10 minutes.

Nutrition

Find it online: https://frostedfancies.com/crispy-tender-salmon-cakes-recipe/