Salmon Cakes With Lemon Dill Sauce

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Salmon Cakes that are perfectly crisp on the outside and deliciously tender and flaky on the inside. Topped with a creamy Lemon Dill Sauce you’ll love! This Salmon Cake Recipe is my mom’s, so you know it’s gotta be good!

If you loved this salmon recipe, you’ll love this Asian Salmon Recipe and these Blackened Salmon Rice Bowls!

Growing up, my mom had 4-5 meals on constant rotation. These were things that she knew how to make and didn’t need to follow a recipe for. So we ate a lot of roasted chicken, pasta, and risotto.

But you better believe these salmon cakes were on that rotation! She didn’t make them every week, so they were special and more of a treat when she did.

I actually can’t remember the last time she made them for me, before Hanukkah of this year. I was thrilled when she asked if I’d like to have salmon cakes with the latkes this year!

Then I decided I HAD to share her recipe with all of you.

Salmon cakes are also known as salmon patties, so you might see me use both of those names interchangeably throughout this post!

Ingredients For Salmon Cakes

The ingredients for this salmon cake recipe are pretty simple. I used fresh salmon, but if canned salmon is easier for you, go for it!

• 1.5 lbs fresh salmon
• 1 shallot, minced
• 2 eggs, beaten
• 1 red pepper, diced
• 1/3 cup celery, diced
• 1/2 cup panko bread crumbs
• 1.5 tablespoons dijon mustard
• 2 tablespoons mayonnaise
• 1/2 lemon, juice
• 2 tablespoons fresh dill, minced
• 1 tablespoon olive oil
• salt and pepper

How To Make Salmon Cakes (Salmon Patties)

1. Cook the salmon. Preheat the oven to 400 F. Brush a thin layer of olive oil over the salmon and season with salt and pepper. Bake the salmon for 10-12 minutes or until the internal temperature reaches 145 F. When the salmon is finished, remove it from the oven and allow it to cool. Remove the skin by sliding a spatula between the flesh and the skin. Place the salmon in a large mixing bowl and shred with two forks.

2. Make the salmon patties. Add the shallot, red pepper, egg, celery, breadcrumbs, dijon mustard, mayonnaise, lemon juice, dill, salt, and pepper to the bowl with the salmon. Mix until all ingredients are combined. To make the salmon cakes, form 1/4 cup of the mixture into patties on a lightly greased baking sheet. Bake for 10-12 minutes at 400 F.

Serve fresh from the oven with Lemon Dill Sauce and lemon wedges.

Lemon Dill Sauce

To make the Lemon Dill Sauce, combine greek yogurt, mayonnaise, lemon juice, dill, and black pepper in a small bowl. Whisk until fully combined and serve over the salmon cakes.

Tips For Making The Best Ever Salmon Patties

1. I like to refrigerate the salmon after shredding it, or refrigerate the salmon cake mixture. Since there isn’t much filler in this recipe, this helps to hold the salmon patties together.

2. Since the salmon is already cooked, be careful not to overcook the patties. You don’t want to leave them in the oven until they char because they will dry out!

3. If you want to cut down the cooking time and effort spent making these salmon cakes, you can used canned salmon instead of cooking fresh salmon. You’ll need a 15 ounce can of salmon for this.

How To Serve Salmon Cakes

The easiest way to serve these is straight from the oven with a side salad or roasted potatoes. Don’t forget to top them with the Lemon Dill Sauce!

You can even use leftover salmon cakes to make a salmon patty sandwich with some lettuce and a tomato.

How To Make Salmon Cakes In The Air Fryer

If you have an air fryer, I highly suggest making them in there. They cook quickly and come out so juicy!

To make them in the air fryer, preheat it to 400F, spritz the top of the salmon cakes with a little bit of olive oil and air fry for 8 minutes. I like this refillable oil misters a lot for this!

Is Air Fried Food Healthy?

Air fried food uses far less oil and is much healthier in comparison to deep fried food.

Unless I am marinating something, I don’t use a lot of oil when cooking in the air fryer. I like to spritz the top of food like salmon or shrimp when I cook them in the air fryer to keep them from drying out.

You can use a cooking spray like this one or purchase a refillable oil mister.

Some Questions You Might Have About Salmon Cakes

What Are Salmon Cakes?

If you got all the way down here without knowing what salmon cakes or salmon patties are, I applaud you! 😄

Salmon cakes are a type of fishcake made from mostly salmon formed into a patty, similar to a hamburger. The salmon requires a binder to keep it all together.

Fun fact: salmon burgers are especially common in Alaska, where they are often offered as an alternative to beef hamburgers.

Are Salmon Cakes Healthy?

Salmon is high in heart-healthy omega-3s. It’s a low-calorie protein source that’s also low in saturated fat.

These salmon cakes have just enough filler to hold them together, making them a low carb, low calorie, and low fat meal.

Can Salmon Patties Be Made Ahead Of Time?

If you want to prepare the salmon mixture ahead of time, you can prepare it the day before and store it in the refrigerator in an airtight container.

You can store cooked salmon cakes in the refrigerator for up to two days in an airtight storage container.

Can Salmon Cakes Be Frozen?

If you’ve got leftovers (lucky you!), salmon cakes can be stored in the freezer for about 3 months. Make sure you put them in a freezer safe bag or storage container.

Here Are Some More Delicious Salmon Recipes You Might Like

• Pistachio Crusted Air Fryer Salmon
• Whole30 Green Goddess Salmon Bowls
• Pan Seared Salmon With Avocado Salsa

Best side Dishes To Serve With Salmon Cakes

• Broccolini With Marcona Almonds
• Harvest Salad With Champagne Apple Cider Vinaigrette
• Lemon Garlic Green Beans
• Mushroom And Herb Couscous

WANT TO TRY THIS SALMON CAKE RECIPE?

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Mom’s Salmon Cakes With Lemon Dill Sauce

Salmon Cakes that are perfectly crisp on the outside and deliciously tender and flaky on the inside. Topped with a creamy Lemon Dill Sauce you’ll love! This Salmon Cake Recipe is my mom’s, so you know it’s gotta be good!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: American

Keyword: healthy, Salmon, salmon cakes, salmon patties

Servings: 16

Calories: 127kcal

Cook ModePrevent your screen from going dark

Author: Jordan

Ingredients

For the salmon cakes

• 1.5 lbs fresh salmon
• 1 shallot, minced
• 2 eggs, beaten
• 1 red pepper, diced
• 1/3 cup celery, diced
• 1/2 cup panko bread crumbs
• 1.5 tablespoons dijon mustard
• 2 tablespoons mayonnaise
• 1/2 lemon, juice
• 2 tablespoons fresh dill, minced
• 1 tablespoon olive oil
• salt and pepper

For the lemon dill sauce

• 1/3 cup greek yogurt
• 1/4 cup mayonnaise
• 1/2 lemon, juice
• 3 tablespoons dill, minced
• 1/4 teaspoon fresh cracked pepper

Instructions

For the salmon cakes

• Preheat the oven to 400 F. Brush olive oil over the salmon and season with salt and pepper. Bake the salmon for 10-12 minutes or until the internal temperature reaches 135 F. (It should be ever so slightly undercooked) When the salmon is finished, remove it from the oven and allow it to cool. Remove the skin by sliding a spatula between the flesh and the skin. Place the salmon in a large mixing bowl and shred with two forks.
• Add the shallot, red pepper, egg, celery, breadcrumbs, dijon mustard, mayonnaise, lemon juice, dill, salt, and pepper to the bowl with the salmon. Mix until all ingredients are combined. To make the salmon cakes, form 1/4 cup of the mixture into patties on a greased baking sheet. Bake for 10-12 minutes at 400 F.

For the lemon dill sauce

• Combine the greek yogurt, mayonnaise, lemon juice, dill, and black pepper in a small bowl.
• Serve the salmon cakes with the lemon dill sauce and a squeeze of lemon juice.

Video

Notes

• Undercooking the salmon slightly will keep the salmon cakes from drying out while they bake in the oven.

Nutrition

Calories: 127kcal | Carbohydrates: 3g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 93mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 1mg

Nutrition information is approximate and was calculated using a recipe nutrition label generator.

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