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Golden pan fried salmon cakes on a plate with lemon dill sauce, lemon wedges and fresh dill

Salmon Cakes with Lemon Dill Sauce

Crispy pan fried salmon cakes made with canned or fresh salmon, panko and herbs, served with a creamy lemon dill sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Salmon cakes
  • 2 cans salmon 14.75 ounces each, drained and flaked (about 2 cups cooked salmon)
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 3 scallions thinly sliced
  • 2 tablespoons fresh parsley chopped
  • 1 lemon zested
  • 1 teaspoon Old Bay seasoning
  • 1 cup panko breadcrumbs divided (60 g)
  • 3 tablespoons avocado or olive oil for frying
  • 1 tablespoon butter for frying
Lemon dill sauce
  • 1/2 cup sour cream or Greek yogurt 120 g
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon capers chopped
  • 1/4 teaspoon salt

Method
 

  1. Stir together the sour cream, mayonnaise, dill, lemon juice, capers and salt. Refrigerate.
  2. Flake the drained salmon into a large bowl with a fork.
  3. Stir in the egg, mayonnaise, Dijon, scallions, parsley, lemon zest, Old Bay and 1/2 cup panko.
  4. Shape into eight patties about 3/4 inch (2 cm) thick and refrigerate on a parchment-lined plate for 30 minutes.
  5. Press each patty lightly into the remaining panko.
  6. Heat the oil and butter in a large skillet over medium heat and cook the cakes 3 to 4 minutes per side until deep golden and 165°F (74°C) in the center.
  7. Serve hot with the dill sauce and lemon wedges.

Notes

Fresh salmon: Cook to 145°F (63°C) first and cool before flaking.
Make ahead: Shape and chill up to 24 hours before frying.
Nutrition is an estimate per serving and includes the sauce.