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A plate of golden brown salmon cakes with fresh dill garnish

Classic Lemon-Dill Salmon Cakes with Tartar Sauce

These classic lemon-dill salmon cakes are a delicious and easy meal, perfect with homemade tartar sauce, fresh lemon, and a simple side salad. They are pan-fried to crispy perfection after being formed and optionally chilled.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350 kcal

Equipment

  • Large mixing bowl
  • Fork or hands
  • Shallow plate
  • Parchment paper
  • Large non-stick skillet
  • Paper towel-lined plate

Ingredients
  

Salmon Cakes

  • 14-15 oz cooked salmon (freshly baked, poached, grilled, or 2 cans of good quality salmon, drained and flaked)
  • ½ cup panko breadcrumbs , plus extra for coating
  • 1 large egg lightly beaten
  • 2 tbsp regular or light mayonnaise
  • 1 tbsp fresh dill (or 1 tsp dried), chopped
  • 1 tsp fresh lemon juice
  • 1 tsp Dijon mustard (or yellow mustard)
  • Salt and freshly ground black pepper to taste
  • 2-3 tbsp olive oil or vegetable oil for frying

For Serving

  • Homemade tartar sauce for serving
  • Fresh lemon wedges for serving
  • Simple side salad of mixed greens with vinaigrette for serving

Instructions
 

Preparation

  • Cook fresh salmon until flaked, or drain canned salmon, then flake into a bowl.
  • Add breadcrumbs, egg, mayonnaise, dill, lemon juice, Dijon mustard, salt, and pepper to the salmon.
  • Gently mix ingredients until just combined, adding more breadcrumbs if the mixture is too wet.
  • Divide mixture into 6-8 portions, form into ¾ to 1-inch thick patties, and coat with extra breadcrumbs.
  • (Optional) Refrigerate patties for 15-30 minutes on parchment paper to firm them up.

Cooking

  • Heat oil in a skillet over medium heat, then place salmon cakes in the pan without overcrowding.
  • Cook for 4-5 minutes per side until golden brown, crispy, and heated through, adjusting heat as needed.

Serving

  • Drain excess oil from salmon cakes on paper towels and serve warm with tartar sauce, lemon wedges, and a side salad.

Notes

For extra flavor, consider adding a pinch of cayenne pepper or smoked paprika to the salmon cake mixture. If you prefer a richer flavor, use full-fat mayonnaise. Ensure your skillet is hot enough to achieve a crispy crust but not so hot that it burns the breadcrumbs. These salmon cakes are also great served cold on a salad or in a sandwich.