If you’ve ever craved something light, zesty, and comforting all at once, lemon dill salmon cakes might be your new go-to. They’re crispy on the outside, tender and flaky on the inside, and loaded with fresh dill and bright lemon flavor. Whether you’re using leftover salmon or a can from your pantry, this recipe transforms simple ingredients into something that feels elevated but is totally approachable.
These patties are perfect for a quick weeknight dinner, impressive brunch side, or healthy meal prep hero. Let’s dive in.
Why You’ll Love These Salmon Cakes
This recipe doesn’t just check boxes—it delivers on texture, flavor, and versatility. Here’s why these salmon cakes might become a regular on your menu:
- ✅ Quick to make – About 30 minutes from start to finish
- ✅ Pantry-friendly – Works with fresh, frozen, or canned salmon
- ✅ Customizable – Serve as patties, sliders, or over salad
- ✅ Meal-prep ready – Hold up well in the fridge or freezer
- ✅ Healthy-ish – Full of protein, healthy fats, and fresh herbs
They’re flavorful enough to serve at a dinner party, but simple enough to whip up on a Tuesday night with what’s in the fridge.
Ingredients You’ll Need
Simple, fresh, and flexible ingredients make this recipe shine.
| Ingredient | Why It Matters |
|---|---|
| Salmon (fresh or canned) | The base—rich in protein and flavor |
| Lemon zest + juice | Adds brightness and balance |
| Fresh dill | The star herb—fresh and fragrant |
| Egg | Binds the mixture together |
| Breadcrumbs or panko | Creates the structure and crisp outer texture |
| Dijon mustard | Adds tang and a hint of sharpness |
| Garlic (minced) | For savory depth |
| Green onions | Gentle onion flavor and crunch |
| Salt + pepper | Essential seasoning |
| Olive oil or neutral oil | For pan-frying to golden perfection |
Optional upgrades: capers, chopped parsley, a dash of hot sauce, or Greek yogurt for creaminess.
Step-by-Step: How to Make Lemon Dill Salmon Cakes
You don’t need fancy equipment. Just a bowl, a skillet, and a fork.
🔹 Step 1: Prepare the Salmon
If using canned salmon, drain well and flake with a fork. If using cooked salmon fillet, remove any skin or bones and flake.
Pro tip: Fresh salmon gives you more texture, but canned works beautifully in a pinch.
🔹 Step 2: Combine the Ingredients
In a large bowl, mix:
- Flaked salmon
- Zest and juice of 1 lemon
- 1 egg
- ⅓ cup breadcrumbs or panko
- 1 tablespoon Dijon mustard
- 1 clove garlic (minced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons chopped green onion
- Salt and pepper to taste
Use a fork to mix gently but thoroughly until the mixture holds together.
🔹 Step 3: Form the Cakes
Shape the mixture into small patties—about the size of your palm and ½-inch thick. You should get 6–8 cakes, depending on size.
Place them on a parchment-lined plate or tray and refrigerate for 10–15 minutes to firm up.
🔹 Step 4: Pan-Fry to Perfection
Heat 2–3 tablespoons of oil in a non-stick or cast-iron skillet over medium heat. Cook the patties in batches for 3–4 minutes per side, until golden brown and crisp.
Don’t overcrowd the pan. Give them space to crisp and flip easily.
Transfer to a paper towel-lined plate to drain.
🔹 Step 5: Serve and Savor
Serve warm with lemon wedges and a dollop of creamy sauce—more on that below!
Sauce Ideas That Pair Perfectly
A good sauce brings these patties to life. Here are a few you’ll love:
| Sauce | Why It Works |
|---|---|
| Greek yogurt + lemon + dill | Creamy, tangy, and echoing the herbs in the patties |
| Classic tartar sauce | Briny and bold |
| Garlic aioli | Rich and satisfying |
| Sriracha mayo | Adds a spicy kick and creaminess |
| Cucumber yogurt (tzatziki) | Cool contrast to the crispy texture |
Mix and match depending on your mood (or fridge situation).
Serving Suggestions
Whether you’re dressing them up or keeping it casual, these salmon cakes work in any meal format.
| Serving Style | Why It Works |
|---|---|
| On a salad | Light and fresh meal |
| With roasted veggies | Balanced and hearty dinner |
| In a slider bun | Perfect for parties or kids |
| Over rice or quinoa | Grain bowl bliss |
| As a brunch side | Elegant alongside poached eggs and avocado |
Don’t forget an extra squeeze of lemon before serving—it brightens every bite.
Variations and Substitutions
Make it your own based on dietary needs or what’s in the fridge:
- No dill? Try parsley, chives, or basil
- Gluten-free? Use gluten-free breadcrumbs or almond flour
- No egg? Try a flax egg (1 Tbsp flaxseed + 2.5 Tbsp water)
- Baking instead of frying? Bake at 400°F (200°C) for 15–18 minutes, flipping halfway
- Air fryer option? Cook at 375°F for 10–12 minutes until golden and crispy
They’re forgiving and flexible—experiment without fear!
Meal Prep & Storage Tips
These salmon cakes are excellent for meal prep. Here’s how to store and reheat:
In the Fridge:
- Store in an airtight container for up to 4 days
- Reheat in a skillet or toaster oven to maintain crispiness
In the Freezer:
- Freeze uncooked patties on a tray, then transfer to a zip-top bag
- Cook straight from frozen—just add 1–2 minutes to cooking time
- Or freeze cooked patties and reheat in oven/air fryer
Perfect for batch cooking or last-minute dinners.
Nutrition Snapshot
These patties are:
- Rich in omega-3 fatty acids from salmon
- Loaded with protein
- Packed with herbs and citrus for a clean, fresh taste
- Easily made low-carb or gluten-free
- Naturally dairy-free unless your sauce says otherwise
They’re a feel-good food that doesn’t sacrifice flavor.
Hosting Tip: Turn Them into Mini Bites
Need an appetizer for a party? Shape the mixture into mini cakes or balls and serve with toothpicks and dipping sauce. They make adorable (and tasty) hors d’oeuvres.
Pair with a crisp white wine or sparkling lemonade and enjoy the compliments rolling in.
Troubleshooting: Common Issues and Fixes
| Problem | Solution |
|---|---|
| Cakes falling apart | Chill mixture before cooking; add more breadcrumbs |
| Too wet or sticky | Add a little more breadcrumbs or use drier salmon |
| Too dry | Mix in a spoonful of Greek yogurt or mayo |
| Burned exterior, raw inside | Lower heat and cook a bit longer |
| Not crisp enough | Use more oil or a higher heat for a quicker sear |
Little tweaks go a long way to getting that perfect golden crust.
Final Thoughts
Lemon dill salmon cakes are the kind of dish that never goes out of style. They’re rustic yet elegant, hearty yet light, simple yet bursting with flavor. Whether you’re cooking with pantry staples or fresh fillets, these patties deliver every time.
So next time you’re staring at a can of salmon or looking for a new seafood dinner idea, give these a try. Serve them hot, cold, over salad, or between two buns. However you enjoy them, one thing’s for sure—there won’t be any leftovers.