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Crispy Canned Salmon Cakes with Zesty Lemon-Dill Sauce

Two perfectly golden-brown, crispy salmon cakes topped with creamy dill sauce and fresh dill sprigs.
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Make these easy salmon cakes using canned salmon for a quick, budget-friendly dinner. Pan-fry them until they are golden brown and crispy on the outside, yet tender inside. Serve with a bright lemon-dill sauce.

Ingredients

Scale
  • 1 (14.75 oz) can salmon, drained well and flaked
  • 1/2 cup plain breadcrumbs, plus more for coating
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh parsley, chopped
  • 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 olive oil or vegetable oil, for frying
  • For the Zesty Sauce: 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon fresh dill, chopped, pinch of salt and pepper

Instructions

  1. Prepare the salmon mixture: In a medium bowl, combine the drained salmon, 1/2 cup breadcrumbs, beaten eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently with a fork until just combined. Do not overmix.
  2. Form the cakes: Scoop the mixture and form it into 8 equal-sized patties, about 1 inch thick. Place extra breadcrumbs on a shallow plate. Lightly coat each salmon cake on both sides with the extra breadcrumbs, pressing gently so they adhere.
  3. Chill the cakes: Place the formed cakes on a plate lined with parchment paper and chill them in the refrigerator for at least 15 minutes. This step helps them hold their shape during frying.
  4. Make the sauce: While the cakes chill, prepare the sauce. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, chopped dill, salt, and pepper until smooth. Set aside.
  5. Cook the salmon cakes: Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, carefully place the salmon cakes in the skillet, ensuring not to overcrowd the pan.
  6. Pan-fry until golden brown: Cook for 4 to 5 minutes per side until the salmon cakes are deeply golden brown and crispy on the exterior.
  7. Serve immediately: Transfer the cooked salmon cakes to a plate lined with a paper towel to drain excess oil. Serve warm with the zesty lemon-dill sauce.

Notes

  • For an extra crispy exterior, use panko breadcrumbs instead of regular breadcrumbs for coating.
  • If you prefer tartar sauce, substitute the lemon-dill sauce ingredients with 1/2 cup mayonnaise, 2 tablespoons chopped dill pickle relish, 1 teaspoon lemon juice, and a dash of hot sauce.
  • These salmon cakes work well with fresh cooked salmon if you have leftovers, but canned salmon is excellent for convenience and budget.

Nutrition

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

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