salmon fish cakes recipe

Written ByJenny Smyth Posted on
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The Best salmon fish cakes recipe

I’ve been making salmon fish cakes for years, and they’re always a hit with my family. They’re a great way to get some omega-3s into our diets, and they’re so easy to make.

I like to serve them with a side of tartar sauce or a simple green salad. The best part is that they’re really versatile – you can serve them as a main course or as an appetizer.

My kids love them, and they’re even a great way to get some protein into their diets. I’ve made them for special occasions like holidays and birthdays, but they’re also a regular staple in our household.

One of the things I love about this recipe is how well it freezes, so I can make a big batch and save some for later. It’s also a great way to use up leftover salmon if you have any on hand.

Overall, I think this recipe is a must-try for anyone looking for a delicious and healthy meal option. They’re perfect for a quick weeknight dinner or for entertaining guests on the weekends.

Salmon Fish Cakes with Lemon Dill Sauce

4.9 from 1492 votes

Crispy on the outside and moist on the inside, these salmon fish cakes are a delightful blend of flavors. Served with a tangy lemon dill sauce, they make for a perfect weeknight dinner or a elegant appetizer.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salmon Fish Cakes

500g salmon fillets, cooked and flaked
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tbsp Dijon mustard
1 tsp lemon juice
1 tsp lemon zest
1/2 tsp salt
1/2 tsp black pepper
1 egg, beaten
1 cup breadcrumbs
2 tbsp olive oil

For the Lemon Dill Sauce

1/2 cup Greek yogurt
1 tbsp fresh dill, chopped
1 tbsp lemon juice
1 tsp lemon zest
1 clove garlic, minced
1 tbsp olive oil
salt and pepper to taste

👨‍🍳Directions

1In a bowl, combine flaked salmon, onion, garlic, dill, parsley, mustard, lemon juice, lemon zest, salt, and black pepper.
2Mix until well combined.
3Add the beaten egg and breadcrumbs, mixing until the mixture holds together.
4If the mixture is too wet, add more breadcrumbs.
5If it is too dry, add a bit more egg.
6Form the mixture into 8 equal patties, about 1/2 inch thick.
7Place the patties on a plate and refrigerate for 10 minutes to help them hold their shape.
8While the patties are chilling, prepare the lemon dill sauce.
9In a small bowl, mix together Greek yogurt, dill, lemon juice, lemon zest, garlic, olive oil, salt, and pepper.
10Stir until well combined.
11Cover and refrigerate until ready to serve.
12Heat the olive oil in a large skillet over medium heat.
13Once hot, add the salmon patties.
14Cook for 4-5 minutes on each side, or until golden brown and crispy.
15Be careful when flipping to avoid breaking the patties.
16Once done, transfer the patties to a paper towel-lined plate to drain any excess oil.
17Preheat the oven to 200°F.
18Place the cooked patties on a baking sheet and keep them warm in the oven while you finish cooking the rest of the patties.
19This step is optional and only necessary if you are cooking the patties in batches.
20Serve the salmon fish cakes hot, with a generous dollop of lemon dill sauce on top.
21Pair with a side salad or your favorite vegetables for a complete meal.

🔧Equipment

Mixing bowl
Skillet
Spoon
Baking Sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 3g❤️Cholesterol: 105mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 27g

📝Notes

Tips: You can substitute cooked canned salmon for fresh. You can also add a pinch of cayenne pepper for extra heat. For a gluten-free option, use gluten-free breadcrumbs.

Salmon fish cakes are a great recipe to have on hand for any occasion. They are easy to make, versatile, and delicious.

I always make extra and freeze some for later, which is great for a quick and easy meal later. They are a hit with my family and friends, and I know they will be a hit with yours too.

Plus, they are a healthy option that the whole family can enjoy. Whether you are serving them for a casual weeknight dinner or a special gathering, salmon fish cakes are sure to please.

They pair well with a variety of sides and can be served at room temperature, making them a convenient choice for outdoor events. Give them a try and see for yourself how delicious and satisfying they can be.

❓ Frequently Asked Questions About Salmon Fish Cakes with Lemon Dill Sauce

Q: What type of salmon should I use?

A: You can use either wild-caught or farmed salmon for this recipe. Wild-caught salmon will have a slightly different flavor profile than farmed salmon, but both will work well.

Q: Can I make these fish cakes ahead of time?

A: Yes, you can make the patties ahead of time and store them in the fridge until you’re ready to cook them. Just be sure to keep them refrigerated at a temperature of 40°F (4°C) or below.

Q: How do I know if my fish cakes are cooked through?

A: You can check by inserting an instant-read thermometer into the center of one of the patties. If it reads 145°F (63°C), they’re done. Alternatively, you can cut into one of the patties to check that it’s opaque and flakes easily with a fork.

Q: Can I substitute other types of fish in this recipe?

A: While salmon is the traditional choice for fish cakes, you can experiment with other types of fish like cod or tilapia if you prefer. Just be aware that the flavor and texture may be slightly different than with salmon.

Q: Are these fish cakes gluten-free?

A: This recipe is gluten-free as written, but be sure to check your breading ingredients if you choose to use breadcrumbs.

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