Name: Golden Crispy Salmon Cakes with Zesty Lemon‑Dill Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 (14.75 oz) can salmon, drained and flaked; ½ cup breadcrumbs; 2 large eggs; ¼ cup finely chopped red onion; ¼ cup finely chopped parsley; 1 tbsp Dijon mustard; 1 tbsp mayonnaise; 1 tsp Worcestershire sauce; ½ tsp garlic powder; ½ tsp salt; ¼ tsp black pepper; 2 tbsp olive oil (for frying); Lemon wedges, for serving

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These Golden Crispy Salmon Cakes with Zesty Lemon‑Dill Sauce are everything I love in a quick, satisfying meal—crispy on the outside, tender on the inside, and packed with savory flavor. Made with canned salmon and pantry staples, they're topped with a vibrant lemon-dill sauce that brightens every bite. Whether I’m looking for a speedy weeknight dinner or prepping meals for the week ahead, these salmon cakes always hit the spot.

Golden Crispy Salmon Cakes with Zesty Lemon‑Dill Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (14.75 oz) can salmon, drained and flaked

½ cup breadcrumbs

2 large eggs

¼ cup finely chopped red onion

¼ cup finely chopped parsley

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

1 teaspoon Worcestershire sauce

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoon olive oil (for frying)

Lemon wedges, for serving

Directions

I start by combining the flaked salmon, breadcrumbs, eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper in a large mixing bowl. I mix everything thoroughly until it's well combined.

Using my hands or a scoop, I form the mixture into 6 to 8 patties and flatten them slightly so they cook evenly.

I heat olive oil in a large skillet over medium heat, then place the patties in the pan.

I fry the patties for about 3 to 4 minutes per side, until they’re golden brown and crispy.

I serve them hot with lemon wedges or a dollop of lemon-dill or tartar sauce.

Servings and timing

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: Makes 6–8 patties

Calories: Approximately 225 kcal per patty

Variations

I sometimes swap the breadcrumbs with almond flour or gluten-free crumbs for a gluten-free option.

For extra heat, I add a pinch of cayenne pepper or a splash of hot sauce to the mixture.

When I want to change up the herbs, fresh dill or chives give a delicious twist.

For a more indulgent version, I use fresh cooked salmon instead of canned.

If I’m in the mood for a bolder flavor, I add capers or chopped pickles to the mix.

Storage/Reheating

Once cooled, I store the cooked salmon cakes in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them with parchment between layers and keep them in a freezer-safe container for up to 2 months.

To reheat, I warm them in a skillet over medium heat until hot and crispy again, or in a 350°F oven for about 10 minutes. If reheating from frozen, I let them thaw overnight in the fridge before warming.

FAQs

How do I keep salmon cakes from falling apart?

I make sure to drain the salmon well and mix the ingredients thoroughly so the eggs and breadcrumbs can bind everything together. If the mix feels too wet, I add a bit more breadcrumbs.

Can I use fresh salmon instead of canned?

Yes, I can use cooked fresh salmon. I just flake it and use the same amount as canned. It adds a richer flavor and slightly different texture.

Can I bake these instead of frying?

Absolutely. I preheat my oven to 400°F, place the patties on a parchment-lined baking sheet, spray them lightly with oil, and bake for about 15–18 minutes, flipping halfway through.

What sauces go well with these salmon cakes?

I like serving them with lemon-dill sauce, tartar sauce, or even a spicy aioli. A simple yogurt sauce with herbs also pairs beautifully.

Are these salmon cakes good for meal prep?

Yes, they’re great for meal prep. I cook a batch ahead of time and store them in the fridge or freezer. They're easy to reheat and hold up well in lunches.

Conclusion

These golden crispy salmon cakes with lemon-dill sauce are one of my go-to recipes when I want something fast, flavorful, and comforting. They’re versatile, freezer-friendly, and always a hit with family or guests. Whether I’m cooking for the week or just need dinner on the table in under 30 minutes, these salmon cakes never disappoint.

Recipe:

Golden Crispy Salmon Cakes with Zesty Lemon‑Dill Sauce

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Author: Cheryl
Total Time: 20 minutes
Yield: 6–8 patties

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Description

Golden crispy salmon cakes made with canned salmon and pantry staples, paired with a bright lemon-dill sauce. Perfect for a quick, satisfying, and budget-friendly meal.

Instructions

In a large mixing bowl, combine the flaked salmon, breadcrumbs, eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Mix thoroughly until well combined.
Form the mixture into 6 to 8 patties, flattening them slightly for even cooking.
Heat olive oil in a large skillet over medium heat. Add the patties to the skillet.
Fry the patties for 3 to 4 minutes per side, or until golden brown and crispy.
Serve hot with lemon wedges or a dollop of lemon-dill or tartar sauce.