These flavorful dill Salmon Cakes or salmon patties are a great option for a light meal or brunch. We love serving them with several sauces, fresh lemon slices and a bright leafy green salad.
There are many variations of this recipe, I have tried making salmon cakes with leftover baked salmon, canned salmon, pan fried or baked, full of veggies or just simple etc etc. So the recipe I’m sharing with you today, it’s the easiest one but don’t be afraid to customize to your taste and with what you actually have on hand:).
Ingredients for Salmon Cakes
These are the ingredients I used this time:).
- canned salmon – 4 cans of 6 ounces each
- eggs – two eggs
- breadcrumbs (used stale bread but you can use panko) – toast stale bread and pulse in a blender.
- celery – 2 to 3 sticks
- green onions (scallions) – usually 4-5
- dill
- dijon mustard – about 2 tablespoons
- mayonnaise – about 2 tablespoons
- olive oil
- old bay seasoning
- sea salt / black pepper to taste
Optional ingredients: garlic, onion, spinach, leftover salmon instead of canned salmon, spicy brown mustard etc etc
The canned salmon I used this time was from Costco, but there are other options in the market too so feel free to use your favorite brand. I used 4 cans of 6 ozs each so 24 ozs salmon in total.
Sonila’s Tips and Notes
Making seafood cakes / patties or veggie fritters is very similar. You can choose to fry them or bake them if you prefer a less oily option (it’s less work too ;)). See some additional ideas of fritters below.
Some of my tips for this recipe are listed below:
- if using fresh salmon, bake a whole fillet for another meal and use the leftovers to make the cakes for the following day. Fluff or flake with a fork and then follow the recipe with the rest of the ingredients.
- When using canned salmon, make sure to drain thoroughly so you can achieve the correct consistency.
- Chop or dice celery, scallions and dill as fine as possible for more elegant cakes.
- Don’t over bake so the salmon cakes don’t dry up.
- Instead of olive oil you can also use avocado oil.
How do you serve Salmon Cakes?
There are many options on how to serve these salmon cakes. Obviously the easiest is to serve them with lemon slices over greens with dipping sauces:
- Sour Cream and Dill Sauce
- Sriracha Aioli (spicy)
- Cilantro, Garlic Yogurt Dip
- Mediterranean Goddess Dip
If you make the patties a little flatter and wider, you can make salmon burgers.
These salmon cakes are great for brunch too.
I personally love to serve them for a light meal together with this lettuce dill salad.
Easy Salmon Cakes
Equipment
Ingredients
- 24 ozs canned salmon 4 cans of 6 ounces
- 2 eggs
- 1.5 cups breadcrumbs
- 4 tbsps dill fresh
- 2 celery sticks
- 5 green onions
- 2 tbsps mayonnaise
- 2 tbsps dijon mustard
- 1 tsp Old Bay Seasoning
- 2 tbsps olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper
Instructions
- Drain canned salmon and add to a mixing bowl. Chop celery and green onions, add over salmon. Chop dill really fine and add in.
- Pulse stale bread in the food processor and add over salmon.
- Add eggs, Old Bay seasoning, salt, pepper, mustard, mayonnaise and start mixing. If it's still a bit dry, add olive oil and continue mixing with a wooden spoon.
- Form patties with your hands and place them over parchment paper on a baking tray.
- Bake at 375 degrees F for about 15 minutes or until the cakes are golden brown. Serve with lemon slices and a salad with the desired dip. Enjoy:).
Notes
- This recipe unaltered usually yields 15 salmon cakes for me which is about 4 servings.
Nutrition Label
Nutrition
If you would like to save this recipe for later, please pin one of the pictures from this post to your boards in Pinterest so you can easily retrieve the recipe later on. Let me know in comments if you tried the recipe or any variations you did:).
Thank you for reading my blog, it means a lot to me and my family!
More Seafood Recipes
Feel free to check out my other seafood recipes:
- Baked Branzino
- Baked Snapper
- Skillet Chilean Sea Bass
- Corvina Ceviche
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