Crispy on the outside, tender on the inside, this Easy Salmon Patties recipe is quick and simple. A fantastic weeknight dinner, leisurely lunch or casual brunch dish that’s easy to dress up or down. The Lemon Dill Sauce takes it over the top!

Two salmon cakes with lemon dill sauce on a decorative blue and white plate with a gold fork


Salmon Patties

When the weather gets chilly and you’re craving seafood, it may be hard to come by. But there is always my favorite standby, salmon, that is readily available all year long. It’s one of my favorite varieties of fish to serve my family because the flavor is mild enough to satisfy even the pickiest of eaters. And these Baked Salmon Patties are nothing short of fantastic.

Ingredients

  • Salmon – Instead of canned salmon, we start the recipe by roasting a salmon filet. It really is the best way to make salmon patties.
  • Mayonnaise – Mayonnaise helps hold together the salmon cakes without adding too much filler.
  • Dijon Mustard – Mustard adds a hint of tang to the binding agents. You can leave it out if you prefer.
  • Worcestershire Sauce – The salty umami flavor you need for all seafood recipes, you can sub with fish sauce or soy sauce if that’s what you have on hand.
  • Eggs – Eggs are the magic glue that holds everything together.
  • Bread Crumbs – Panko bread crumbs are my favorite because they’re light and airy creating a tender salmon cake that’s not dense.
  • Seasonings – Salt, pepper and parsley is all we use here but you can add your favorite seasonings to suit your taste.

For a full list of ingredients, see the printable recipe card at the bottom.

Salmon Cake recipe on a decorative plate with a fork and lemons

What are Salmon Patties?

My grandfather has a “famous” fish cake recipe that the family has adapted over time and this is my version of Grandpop’s Fish Cakes, this Easy Salmon Patty Recipe with Lemon Dill Sauce is so totally fabulous and made completely from scratch. 

Also known as Southern Salmon Croquettes, they’re generally made with canned salmon, egg, panko breadcrumbs and herbs then fried until crisp. They’re a super easy option for a weeknight dinner.

If you like my crab cakes, you’ll love these salmon cakes, too. We also make our Tuna Patties in much the same way.

How to Make Salmon Patties

No need to grab a can of salmon when you can serve your family something fresh from the sea (or seafood counter.) BUT you can also make these with canned salmon if time is short during the week. I won’t judge.

  1. Preheat oven.
  2. Line a baking sheet with foil and place the salmon on the baking sheet.
  3. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature.
  4. When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl.
  5. In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper and parsley.
  6. Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the breadcrumbs.
  7. Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
  8. While the salmon cakes chill, make the sauce.
  9. Heat the olive oil in a large skillet over medium-high heat.
  10. Add the salmon cakes and cook over medium heat until golden. Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through.

I tend to favor the fresh fish over the canned….but if time is short this recipe totally is just as great with an equal amount of canned (and very well drained) salmon. But FRESH Salmon Patties are much better in my opinion. What you end up with is the most tender and moist Salmon Patty recipe you’ll ever taste. With a crispy crust that’s a great contrast to the buttery salmon….seriously amazing. 

Overhead shot of Salmon Cakes Recipe with Lemon Dill Sauce on blue and white plate with sauce in a blue bowl

How to Make Salmon Patty Sauce

The Lemon Dill Sauce whips up in about a minute with just a handful of ingredients you probably already have around. I make it while the salmon is roasting then pop it in the fridge until I’m ready to serve the Salmon Cakes.

These southern Salmon Patties are also fantastic with this simple Roasted Garlic Aioli! To be honest, the sauce is best if made a bit in advance because the longer it sits the better it is…..it’s like giving it more time for all the flavors to mingle and introduce themselves.

AND the recipe for the Lemon Dill Sauce makes a ton so you’ll have some leftover to spread on just about anything you can get your hands on….like tomorrow’s tuna salad sandwich. Mmmmmhmmmm.

Salmon Cakes recipe with Lemon Dill Sauce on a plate on a wicker placemat

How To Freeze Salmon Patties

One more thing that makes these simple salmon patties even more amazing is that you can assemble them and FREEZE them in advance.

AND you don’t even have to thaw them before cooking making a weeknight dinner super snappy!!! Seriously, what’s better than a home cooked meal that comes together faster than a frozen pizza.

The answer is nothing….nothing is better than a home cooked meal that comes together faster than a frozen pizza. Right?

Serving Suggestions

Some of my favorite side dishes to serve with easy Salmon Patties are:

More Easy Salmon Recipes

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Two salmon cakes with lemon dill sauce on a decorative blue and white plate with a gold fork

Get the Recipe: Easy Salmon Cakes Recipe

Yield: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Super easy Salmon Cakes recipe with Lemon Dill Sauce is a fast way to get dinner on the table in a hurry. Husband and kid approved!
5 from 7 votes
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Ingredients

For the Salmon Patties

  • 1 pound salmon filet
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1 large egg , lightly beaten
  • 1/8 teaspoon fresh ground pepper
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup panko bread crumbs
  • 1 tablespoon olive oil

For the Lemon Dill Sauce

  • 1 cup mayonnaise
  • 1 lemon, zested and juiced
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup chopped fresh dill

Equipment

Instructions 

  • Preheat oven to 425 degrees.
  • Line a baking sheet with foil and place the salmon on the baking sheet. Drizzle with olive oil and roast for 15 minutes or until fish flakes easily with a fork. Cool to room temperature.
  • When the fish is cool enough to handle, flake the salmon into bite sized pieces using a fork and transfer to a large bowl. If any juices begin to collect in the bottom of the bowl, drain the fish before moving forward with the remainder of the recipe.
  • In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper and parsley.
  • Add the mayonnaise mixture to the salmon and, carefully, fold together being careful not to break up the fish too much. Gently fold in the breadcrumbs.
  • Form the salmon mixture into 6 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes. (Salmon cakes can be frozen at this point. Wrap each cake tightly in plastic wrap and then foil. Unwrap and cook from frozen by following the instructions below.)
  • While the salmon cakes chill, make the sauce by combining the mayonnaise, lemon juice, lemon zest, mustard, salt, pepper and dill in a small bowl. Cover and refrigerate until ready to serve.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the salmon cakes and cook over medium heat until golden, approximately 3-4 minutes. (Longer if frozen) Turn the salmon cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
  • Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired.

Notes

  • Salmon Cakes can be frozen for up to 3 months in an airtight container.
  • To cook, thaw completely and then follow instructions for pan searing at recipe line #8.
Calories: 286kcal, Carbohydrates: 4g, Protein: 17g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 77mg, Sodium: 445mg, Potassium: 454mg, Fiber: 1g, Sugar: 1g, Vitamin A: 355IU, Vitamin C: 13mg, Calcium: 35mg, Iron: 1mg
Author: Kellie
Course: Seafood
Cuisine: American