Salmon Cakes with Dill Sauce

These salmon cakes with dill sauce are crisp on the outside, tender on the inside, and packed with flavor. Using fresh or canned salmon, they make for a quick and satisfying lunch, dinner, or appetizer. Paired with a creamy dill sauce, they strike the perfect balance between savory richness and herby freshness.

Why You’ll Love This Recipe

• Quick and easy to prepare with pantry-friendly ingredients

• Delicious use of fresh or canned salmon

• Versatile: great for meals, snacks, or entertaining

• The dill sauce adds a refreshing, tangy contrast

• Can be made ahead and reheated without losing texture

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked salmon (fresh, leftover, or canned)

• Eggs

• Mayonnaise

• Dijon mustard

• Fresh lemon juice

• Green onions, finely chopped

• Celery, finely chopped

• Fresh parsley or dill, chopped

• Breadcrumbs or crushed crackers

• Salt and pepper

• Olive oil or butter for frying

For the dill sauce:

• Mayonnaise

• Sour cream or Greek yogurt

• Fresh dill, chopped

• Lemon juice

• Garlic (optional)

• Salt and pepper

Directions

1. Prepare the salmon:
   If using fresh or leftover salmon, flake it into small pieces. Drain canned salmon and remove bones and skin if necessary.

2. Mix the patties:
   In a large bowl, combine the salmon, eggs, mayonnaise, mustard, lemon juice, green onions, celery, parsley or dill, breadcrumbs, salt, and pepper. Mix until well combined.

3. Form into cakes:
   Shape the mixture into patties of desired size, about 2.5 to 3 inches wide.

4. Chill (optional):
   For easier handling, place the patties in the refrigerator for 15–30 minutes before frying.

5. Cook the salmon cakes:
   Heat olive oil or butter in a skillet over medium heat. Fry the cakes for 3–4 minutes per side, or until golden brown and heated through.

6. Prepare the dill sauce:
   In a small bowl, mix together the mayonnaise, sour cream or yogurt, fresh dill, lemon juice, and garlic (if using). Season with salt and pepper to taste.

7. Serve:
   Plate the salmon cakes with a generous spoonful of dill sauce on the side or on top. Garnish with lemon wedges and fresh herbs if desired.

Servings and timing

• Servings: 4 (about 8 small cakes)

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes

Variations

• Spicy salmon cakes: Add a dash of hot sauce or finely chopped jalapeños to the mixture.

• Grain-free option: Use almond flour instead of breadcrumbs for a low-carb version.

• Baked instead of fried: Bake the cakes at 400°F (200°C) for 15–18 minutes, flipping once halfway through.

• Add vegetables: Finely chopped red bell peppers or grated zucchini can add texture and nutrition.

Storage/Reheating

• Refrigeration: Store cooked salmon cakes in an airtight container for up to 3 days.

• Freezing: Freeze uncooked or cooked patties on a baking sheet until firm, then transfer to freezer bags. They keep for up to 2 months.

• Reheating: Warm in a skillet over medium heat or reheat in a 350°F (175°C) oven for 10 minutes until hot.

FAQs

Can I use canned salmon for this recipe?

Yes, canned salmon works perfectly and makes the preparation even quicker. Be sure to drain it well and remove bones if desired.

Do I need to cook the salmon first?

If using fresh salmon, it should be pre-cooked. Canned salmon is already cooked and ready to use.

What can I use instead of breadcrumbs?

You can substitute crushed crackers, panko, almond flour, or oats for breadcrumbs.

Can I bake these salmon cakes instead of frying?

Yes, baking is a healthier option and still produces a crisp texture, especially if lightly brushed with oil.

How do I keep the cakes from falling apart?

Ensure there’s enough binder (eggs and breadcrumbs) and avoid flipping them too early during cooking.

Can I prepare the patties ahead of time?

Yes, form the patties and refrigerate them for up to 24 hours before cooking.

Is the dill sauce necessary?

While optional, the dill sauce adds a creamy, tangy contrast that complements the salmon beautifully.

Can I use dried dill instead of fresh?

Yes, but reduce the amount to about 1 teaspoon since dried herbs are more concentrated in flavor.

Are salmon cakes healthy?

Yes, especially when baked or pan-fried in minimal oil. They are high in protein and healthy fats.

Can I make mini salmon cakes for appetizers?

Absolutely. Form smaller patties and reduce cooking time slightly for bite-sized servings.

Conclusion

Salmon cakes with dill sauce are a simple yet flavorful dish that combines the rich taste of salmon with bright, herby notes. Whether served as a main course or an appetizer, they offer a satisfying balance of texture and taste. Easy to prepare and versatile in presentation, this is a reliable recipe you’ll return to time and again.

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