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Quick & Crispy Salmon Cakes with Zesty Lemon-Dill Sauce

A stack of three crispy, golden-brown salmon cakes drizzled with creamy dill sauce, photographed in bright sunlight.
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You can make these delicious salmon cakes quickly using canned salmon. They fry up golden brown and crispy on the outside while staying tender inside. Serve them as a simple dinner or appetizer with the bright lemon-dill sauce.

Ingredients

Scale
  • 1 (14.75 oz) can salmon, drained well and flaked
  • 1/2 cup plain breadcrumbs, plus more for coating
  • 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 Lemon-Dill Sauce:
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh dill, chopped
  • Pinch of salt and pepper

Instructions

  1. Prepare the salmon mixture: In a medium bowl, combine the drained, flaked salmon, 1/2 cup breadcrumbs, beaten eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined; do not overmix.
  2. Form the cakes: Scoop about 1/4 cup of the mixture and form it into small patties, about 1 inch thick. Lightly coat each cake in extra breadcrumbs, pressing gently so they adhere.
  3. Make the sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, salt, and pepper until smooth. Set aside.
  4. Cook the salmon cakes: Heat the vegetable oil in a large skillet over medium heat. When the oil shimmers, carefully place the salmon cakes in the pan, ensuring not to overcrowd the skillet.
  5. Pan-fry for crispiness: Cook the cakes for 3 to 4 minutes per side until they are golden brown and heated through. You want that crispy exterior!
  6. Drain and serve: Transfer the cooked salmon cakes to a plate lined with paper towels to drain excess oil. Serve immediately with the zesty lemon-dill sauce.

Notes

  • If you prefer using fresh salmon, cook about 8 ounces of salmon first, flake it, and let it cool before mixing it into the batter.
  • These are excellent for make-ahead meals. Form the patties, coat them, and place them on a baking sheet lined with parchment paper. Cover and refrigerate for up to 24 hours before frying.
  • For a Southern Salmon Patties variation, substitute 1/4 cup of the breadcrumbs with fine cornmeal and add 1/4 teaspoon of Old Bay seasoning to the mix.

Nutrition

Find it online: https://tastetaught.com/crispy-salmon-cakes-easy-recipe/