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