Easy Salmon Cakes

Name: Easy Salmon Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 14 ounce salmon; 1 large egg; 1/2 cup panko breadcrumbs; 1/4 cup parmesan cheese; 3 green onions, green and white parts; 2 cloves garlic, minced; 1/4 tsp salt + pepper; 1 tsp dried dill; 2 tsp lemon zest; 1 tbsp dijon mustard; oil for cooking; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 tsp dried dill; 1 tbsp lemon; salt + pepper

Kelley Simmons
January 22, 2025
0 comments

Crispy on the outside, tender and flavorful on the inside, these Easy Salmon Cakes are the perfect way to elevate your weeknight dinner! Made with fresh salmon, these patties are bursting with flavor and the creamy, tangy lemon dill sauce takes them over the top.

Salmon cakes laid out on a white plate next to a bowl of lemon dill sauce.

Before You Get Started / Kelley’s Tips

Use fresh salmon if possible. While canned salmon works in a pinch, fresh salmon gives these cakes a richer flavor and better texture.
Keep the heat at medium-high. This ensures a golden crust without burning the outside before the inside is warmed through.
Serve immediately for the best flavor! These salmon cakes taste best when they are hot and crispy, right off the skillet, especially when paired with the creamy lemon dill sauce.

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Ingredients Needed

Salmon Cakes

Salmon: Fresh salmon is best for its rich flavor and flaky texture, but canned salmon can work in a pinch—just make sure to drain it well. This is a great recipe to use up leftover salmon!
Egg: Acts as the binding ingredient to hold the salmon cakes together.
Panko Breadcrumbs: Light and airy breadcrumbs that create the perfect crispy texture.
Parmesan Cheese: Adds a salty, nutty flavor.
Green Onions: Adds a mild oniony flavor with a hint of freshness.
Garlic: The bold flavor perfectly complements the salmon.
Dried Dill: Adds an herby, slightly tangy note.
Lemon Zest: Provides a burst of bright, citrusy flavor.
Dijon Mustard: Brings a subtle tang and a hint of spice.

How To Make Salmon Cakes

Bake the Salmon: Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place salmon filets skin side down on the baking sheet. Cook for 10-12 minutes or until the salmon reaches 135-140 F.
Allow it to cool for 10 minutes then flake the salmon into smaller pieces.

Raw salmon laid out on a baking sheet lined with parchment paper.

Two forks flaking baked salmon on a baking sheet lined with parchment paper.

In a large bowl, combine flaked salmon, breadcrumbs, cheese, green onions, garlic, salt, pepper, dill, lemon zest, and mustard.
Mix until everything is combined.

Ingredients for salmon cakes in a white mixing bowl.

A fork stirring the ingredients for salmon cakes in a white mixing bowl.

Using a large cookie scoop form into patties (I got about 10.)

Uncooked salmon cakes on a baking sheet.

Heat 1 tbsp of oil in a large skillet over medium-high heat. Once it’s hot, add in the salmon cakes (I did two batches) and cook for 2-3 minutes on each side or until they get a nice golden brown crust on the outside. Serve immediately with the lemon dill sauce for dipping!

Make the sauce: Combine all of the ingredients in a small bowl and season with salt and pepper to taste. Set aside until you are ready to serve.

Ingredients for lemon dill sauce in a white bowl with a gold spoon.

Serving Suggestions

Frequently Asked Questions

How do I prevent salmon cakes from falling apart?

The egg and breadcrumbs act as binders, so make sure to mix everything well but not overwork it. Chilling the patties for 10–15 minutes before cooking can also help them hold their shape.

Can I bake the salmon cakes instead of frying?

Yes! Place the patties on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for 12–15 minutes, flipping halfway through, until golden and cooked through.