Easy Salmon Cakes with Lemon Dill Sauce

Crispy on the outside, tender on the inside, this Easy Salmon Cakes 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 from TheSuburbanSoapbox.com


This recipe was first posted on RecipeGirl.com.

We had a sneak peek of summer last week and then the temperature dipped down to what felt like January today. Just in time for an outdoor birthday party….thankfully they had some adult beverages to help take my mind off the fact that I was freezing to the bone. And yes, I was wearing a heavy coat. I’m so totally ready for warm sunshine, sand in my hair and seafood on my plate. The best part of summer here on the east coast is the abundance of fresh seafood I can get my hands on just about anywhere I turn. 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.

Salmon Cake recipe on a decorative plate with a fork and lemons from TheSuburbansoapbox.com

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 Cakes Recipe with Lemon Dill Sauce is so totally fabulous and made completely from scratch. No need to grab a can when you can serve your family something fresh from the sea (or seafood counter.)

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


To start this easy Salmon Cakes recipe, I roasted a whole 1 1/2 pound salmon filet for about 15 minutes.  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. The ingredients for salmon cakes are pretty simple…I actually just made my famous crab cake recipe and switched out the crab with the salmon with a few other minor changes. What you end up with is the most tender and moist Salmon Cakes recipe you’ll ever taste. With a crispy crust that’s a great contrast to the buttery salmon….seriously amazing. They come together almost as quickly as this roasted salmon that we LOVE!!!


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.  This Salmon Cake recipe is always 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 from TheSuburbanSoapbox.com

One more thing that makes these simple salmon cakes 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?

Easy Salmon Cakes with Lemon Dill Sauce

Course: Seafood
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 193 kcal
Author: Kellie from TheSuburbanSoapbox.com
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!


  • FOR THE SALMON CAKES:1 pound salmon filet
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoonworcestershire 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
  • juice and zest of 1 lemon
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup chopped fresh dill


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, egg, pepper and parsley.
  5. 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.
  6. 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.)
  7. 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.
  8. Heat the olive oil in a large skillet over medium-high heat.
  9. 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.
  10. Transfer to a serving platter and serve immediately with lemon dill sauce and lemon wedges, if desired.

Recipe 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.

Nutrition Facts
Easy Salmon Cakes with Lemon Dill Sauce
Amount Per Serving
Calories 193 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 35mg 12%
Sodium 401mg 17%
Potassium 31mg 1%
Total Carbohydrates 2g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 1g 2%
Vitamin A 6.3%
Vitamin C 4.2%
Calcium 1.5%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

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