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4 salmon cakes on a plate with roasted potatoes
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5 from 11 votes

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 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: healthy, Salmon, salmon cakes, salmon patties
Servings: 16
Calories: 127kcal
Author: Jordan


For the salmon cakes

For the lemon dill sauce


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