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.

Looking for more flavorful appetizers? Try my Cucumber Tea Sandwiches!

Salmon cakes laid out on a white plate next to a bowl of lemon dill sauce.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • 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.
Kelley

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

  1. 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.
  2. 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.
  1. In a large bowl, combine flaked salmon, breadcrumbs, cheese, green onions, garlic, salt, pepper, dill, lemon zest, and mustard.
  2. 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.
  1. Using a large cookie scoop form into patties (I got about 10.)
A cookie scoop scooping salmon cakes.
Uncooked salmon cakes on a baking sheet.
  1. 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!
Cooked salmon cakes in a white skillet.
  1. 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.

Close up view of salmon cakes on a white serving plate next to a bowl of lemon dill sauce.

More Easy Salmon Recipes

  1. Thai Salmon Cakes
  2. Honey Mustard Salmon
  3. Honey Sriracha Salmon
  4. Air Fryer Salmon
  5. Salmon Piccata
  6. Salmon Salad
  7. Salmon Teriyaki

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    Four golden-brown vegetable patties are arranged on a white plate next to a small bowl of creamy white dipping sauce topped with dried herbs, reminiscent of classic Easy Salmon Cakes in both appearance and presentation.
    Recipe

    Easy Salmon Cakes

    3 from 1 vote
    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.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Serves 10 cakes
    Rate Print

    Ingredients 

    Salmon Cakes

    • 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

    Lemon Dill Sauce, For Dipping

    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 1 tsp dried dill
    • 1 tbsp lemon
    • salt + pepper

    Instructions

    Salmon Cakes

    • 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 reach 135-140 F.
      Two cooked salmon fillets rest on parchment paper atop a baking sheet. The salmon is lightly seasoned and slightly browned, with visible juices on the paper—deliciously simple alongside blue cheese stuffed meatballs for a tasty, well-rounded meal.
    • Allow it to cool for 10 minutes then flake the salmon into smaller pieces.
      Shredded cooked salmon scattered on parchment paper atop a baking tray, with two gold forks used for flaking the fish—an elegant setup reminiscent of preparing blue cheese stuffed meatballs for serving.
    • In a large bowl combine flaked salmon, egg, breadcrumbs, cheese, green onions, garlic, salt, pepper, dill, lemon zest and mustard.
      A white bowl contains chopped green onions, breadcrumbs, lemon zest, and other ingredients, ready to be mixed for making delicious blue cheese stuffed meatballs.
    • Mix until everything is combined.
      A white bowl filled with a mixture of flaked tuna, chopped vegetables, and herbs—perfect as a refreshing side or an accompaniment to savory blue cheese stuffed meatballs—stirred with a gold-colored spoon.
    • Using a large cookie scoop form into patties (I got about 10)
      Six uncooked tuna patties with chopped green onions are arranged on a sheet of parchment paper, ready to be cooked—perfect for anyone seeking an alternative to classic blue cheese stuffed meatballs.
    • 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 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!
      Four golden-brown blue cheese stuffed meatballs, with visible herbs, cook in a white frying pan on a black stovetop, with a geometric tiled backsplash in the background.

    Lemon Dill Sauce, For Dipping

    • 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.
      A white bowl with mayonnaise, sour cream, crumbled feta cheese, olive oil, dried dill, and a gold spoon resting inside—an ideal dip to serve alongside savory blue cheese stuffed meatballs.

    Nutrition Information

    Calories: 188kcalCarbohydrates: 4gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 54mgSodium: 179mgPotassium: 250mgFiber: 0.4gSugar: 1gVitamin A: 191IUVitamin C: 2mgCalcium: 64mgIron: 1mg
    Four golden-brown vegetable patties are arranged on a white plate next to a small bowl of creamy white dipping sauce topped with dried herbs, reminiscent of classic Easy Salmon Cakes in both appearance and presentation.

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