Crispy on the outside, tender on the inside, this Easy Salmon Cakes recipe is quick and simple. A fantastic weeknight dinner, leisurely lunch or casual brunch dish that’s easy to dress up or down. The Lemon Dill Sauce takes it over the top!
It seems like old man winter is hanging on with a death grip this year and I’m just so totally over it. I’m ready for warm sunshine, sand in my hair and seafood on my plate. The best part of summer here on the east coast is the abundance of fresh seafood I can get my hands on just about anywhere I turn. But there is always my favorite standby, salmon, that is readily available all year long. It’s one of my favorite varieties of fish to serve my family because the flavor is mild enough to satisfy even the pickiest of eaters.
Easy Salmon Cakes Recipe:
My grandfather has a “famous” fish cake recipe that the family has adapted over time and this is my version of Grandpop’s Fish Cakes….this Easy Salmon Cakes Recipe with Lemon Dill Sauce is so totally fabulous and made completely from scratch. No need to grab a can when you can serve your family something fresh from the sea (or seafood counter.)
How to make Salmon Cakes:
To start this easy Salmon Cakes recipe, I roast a whole 1 1/2 pound salmon filet for about 15 minutes. I tend to favor the fresh fish over the canned….but if time is short this recipe totally is just as great with an equal amount of canned (and very well drained) salmon.
The ingredients for salmon cakes are pretty simple. It’s cooked salmon combined with mayonnaise, Dijon mustard, Worcestershire sauce, egg, pepper, parsley and breadcrumbs. All of that is formed into patties, chilled for a bit and then pan-fried in a small amount of oil. What you end up with is the most tender and moist Salmon Cakes you’ll ever taste. With a crispy crust that’s a great contrast to the buttery salmon, it’s seriously amazing.
Lemon Dill Sauce:
The Lemon Dill Sauce whips up in about a minute with just a handful of ingredients you probably already have around (mayonnaise, lemon, mustard, salt, pepper and dill). I make it while the salmon is roasting then pop it in the fridge until I’m ready to serve the Salmon Cakes.
To be honest, the sauce is best if made a bit in advance because the longer it sits the better it is. It’s like giving it more time for all the flavors to mingle and introduce themselves. AND the recipe for the Lemon Dill Sauce makes a ton so you’ll have some leftover to spread on just about anything you can get your hands on.
One more thing that makes this easy salmon cakes recipe even more amazing is that you can assemble the patties and FREEZE them in advance. AND you don’t even have to thaw them before cooking making a weeknight dinner super snappy!!!
Seriously, what’s better than a home cooked meal that comes together faster than a frozen pizza? The answer is “nothing.” Nothing is better than a home cooked meal that comes together faster than a frozen pizza. Am I right?
Easy Salmon Cakes Recipe
For the Salmon Cakes:
- 1 pound salmon filet
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon worcestershire sauce
- 1 large egg lightly beaten
- 1/8 teaspoon fresh ground pepper
- 2 tablespoons chopped fresh parsley
- 1/4 cup panko bread crumbs
- 1 tablespoon olive oil
For the Lemon Dill Sauce:
- 1 cup mayonnaise
- juice and zest of 1 lemon
- 1 tablespoon whole grain mustard
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/4 cup chopped fresh dill
- Preheat oven to 425 degrees.
- Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature.
- When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe.
- In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper and parsley.
- Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the breadcrumbs.
- Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.)
- While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, salt, pepper and dill in a small bowl. Cover and refrigerate until ready to serve.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
- Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired.