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Easy Salmon Cakes Recipe

Quick and flavorful salmon cakes with a lemon-dill mayo for a simple weeknight meal.
Prep Time30 minutes
Cook Time38 minutes
Total Time1 hour 8 minutes
Servings: 6 cakes

Ingredients

  • 1 pound salmon fillet
  • 1 tablespoon olive oil for roasting
  • 1/2 cup mayonnaise for salmon mixture
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 large egg lightly beaten
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup panko bread crumbs
  • 1 tablespoon olive oil for frying
  • 1 cup mayonnaise for lemon-dill sauce
  • 1 lemon juice and zest
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup fresh dill chopped

Instructions

  • Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place the salmon fillet on it; drizzle with 1 tablespoon olive oil.
  • Roast the salmon for about 15 minutes, or until it flakes easily with a fork. Let the fish cool to room temperature.
  • Flake the cooled salmon into bite-sized pieces with a fork and transfer to a large bowl; drain any accumulated juices before continuing.
  • In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, the beaten egg, 1/8 teaspoon pepper, and 2 tablespoons chopped parsley.
  • Add the mayonnaise mixture to the flaked salmon and gently fold to combine, taking care not to overwork the fish.
  • Gently fold in 1/4 cup panko breadcrumbs until the mixture holds together.
  • Form the mixture into 6 even patties and place them on a parchment-lined baking sheet. Chill in the refrigerator for 15–20 minutes to firm up.
  • While the patties chill, make the lemon-dill sauce: in a small bowl combine 1 cup mayonnaise, lemon juice and zest from 1 lemon, 1 tablespoon whole grain mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup chopped dill; cover and refrigerate.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chilled salmon cakes and cook until golden on the first side, about 3–4 minutes.
  • Flip the cakes and cook until the second side is golden and the cakes are cooked through, about 3 minutes more (cook longer if frozen).
  • Transfer the cooked salmon cakes to a serving platter and serve immediately with the lemon-dill sauce.

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Large Bowl
  • Small Bowl
  • Fork
  • Skillet
  • Spatula
  • Parchment Paper

Notes

  • Chill patties before frying to help them hold together.
  • Drain any excess juices from flaked salmon before mixing.
  • Make the sauce ahead and refrigerate until serving.
  • For frozen storage, wrap patties individually and freeze before cooking.