PrintCrispy Canned Salmon Cakes with Zesty Lemon-Dill Sauce
Make these easy salmon cakes using canned salmon for a quick, budget-friendly dinner. Pan-fry them until they are golden brown and crispy on the outside, yet tender inside. Serve with a bright lemon-dill sauce.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 (14.75 oz) can salmon, drained well and flaked
- 1/2 cup plain breadcrumbs, plus more for coating
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil or vegetable oil, for frying
- For the Zesty Sauce: 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon fresh dill, chopped, pinch of salt and pepper
Instructions
- Prepare the salmon mixture: In a medium bowl, combine the drained salmon, 1/2 cup breadcrumbs, beaten eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently with a fork until just combined. Do not overmix.
- Form the cakes: Scoop the mixture and form it into 8 equal-sized patties, about 1 inch thick. Place extra breadcrumbs on a shallow plate. Lightly coat each salmon cake on both sides with the extra breadcrumbs, pressing gently so they adhere.
- Chill the cakes: Place the formed cakes on a plate lined with parchment paper and chill them in the refrigerator for at least 15 minutes. This step helps them hold their shape during frying.
- Make the sauce: While the cakes chill, prepare the sauce. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, chopped dill, salt, and pepper until smooth. Set aside.
- Cook the salmon cakes: Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, carefully place the salmon cakes in the skillet, ensuring not to overcrowd the pan.
- Pan-fry until golden brown: Cook for 4 to 5 minutes per side until the salmon cakes are deeply golden brown and crispy on the exterior.
- Serve immediately: Transfer the cooked salmon cakes to a plate lined with a paper towel to drain excess oil. Serve warm with the zesty lemon-dill sauce.
Notes
- For an extra crispy exterior, use panko breadcrumbs instead of regular breadcrumbs for coating.
- If you prefer tartar sauce, substitute the lemon-dill sauce ingredients with 1/2 cup mayonnaise, 2 tablespoons chopped dill pickle relish, 1 teaspoon lemon juice, and a dash of hot sauce.
- These salmon cakes work well with fresh cooked salmon if you have leftovers, but canned salmon is excellent for convenience and budget.
Nutrition
- Serving Size: 2 cakes
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 22
- Cholesterol: 120