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Carla’s Crispy Salmon Cakes with Zesty Lemon-Dill Sauce

Four perfectly cooked salmon cakes served on a plate with a dollop of creamy dill sauce.
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Make these easy salmon cakes using canned salmon for a quick, budget-friendly dinner. They pan-fry to a perfect golden brown, offering a crispy exterior and a tender, flaky inside.

Ingredients

Scale
  • 1 (14.75 ounce) can salmon, drained and flaked
  • 1/2 cup plain breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil, for frying
  • For the Sauce: 1/2 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, pinch of salt

Instructions

  1. In a medium bowl, combine the drained salmon, breadcrumbs, beaten eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined; avoid overmixing.
  2. Form the mixture into 8 equal-sized patties, about 1 inch thick. If the mixture is too soft, chill for 10 minutes.
  3. Prepare the sauce: In a small bowl, mix the Greek yogurt, lemon juice, fresh dill, and a pinch of salt. Set aside.
  4. Heat the vegetable oil in a large skillet over medium heat. The oil should shimmer slightly before adding the cakes.
  5. Carefully place the salmon cakes into the hot oil, ensuring not to overcrowd the pan. You may need to work in batches.
  6. Pan fry for 4 to 5 minutes per side, until the salmon cakes are golden brown and crispy on the outside and heated through.
  7. Remove the cooked salmon cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  8. Serve your crispy salmon cakes immediately with the zesty lemon-dill sauce.

Notes

  • For extra crispy salmon patties, use panko breadcrumbs instead of regular breadcrumbs.
  • If you prefer using fresh salmon, cook and flake about 1 pound of salmon first, then cool before mixing the cakes.
  • These salmon cakes reheat well in a toaster oven to restore crispness.

Nutrition

Find it online: https://cookingbycarla.com/crispy-salmon-cakes-easy-recipe-canned-salmon/