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Quick & Crispy Salmon Cakes with Zesty Lemon-Dill Sauce

Three golden-brown, crispy salmon cakes garnished with fresh dill, served with a dollop of creamy sauce.
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Make these easy salmon cakes using canned salmon for a budget-friendly weeknight seafood meal. They cook quickly to a golden brown, offering a tender inside and crispy outside, perfect as an appetizer or light dinner.

Ingredients

Scale
  • 1 (14.75 oz) can salmon, drained and flaked
  • 1/2 cup plain breadcrumbs
  • 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 olive oil, for frying
  • For the Sauce: 1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh dill, 1/2 teaspoon lemon zest

Instructions

  1. In a medium bowl, combine the drained salmon, breadcrumbs, beaten eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined; avoid overmixing.
  2. Divide the mixture into 6 equal portions and form them into patties, about 1 inch thick.
  3. Prepare the lemon-dill sauce: In a small bowl, whisk together the mayonnaise, lemon juice, fresh dill, and lemon zest until smooth. Set aside.
  4. Heat the olive oil in a large skillet over medium heat. The oil should shimmer slightly before adding the cakes.
  5. Carefully place the salmon cakes into the hot skillet, ensuring not to overcrowd the pan. Work in batches if necessary.
  6. Pan-fry the salmon cakes for 4 to 5 minutes per side, until they are golden brown and crispy on the exterior and heated through.
  7. Remove the crispy salmon cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  8. Serve the golden brown salmon cakes immediately with the zesty lemon-dill sauce on the side.

Notes

  • For extra crispiness, chill the formed patties in the refrigerator for 15 minutes before frying.
  • If you prefer Southern salmon patties, substitute 1/4 cup of the breadcrumbs with cornmeal.
  • These cakes pair well served over a bed of mixed greens or alongside roasted asparagus for a complete meal.

Nutrition

Find it online: https://spoonsprout.com/quick-crispy-salmon-cakes-recipe/