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The Best Crispy Salmon Cakes Made with Canned Salmon and Zesty Lemon-Dill Sauce

Close-up of crispy salmon cakes, one broken open showing flaky salmon interior and creamy sauce.
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Make quick, budget-friendly salmon cakes using canned salmon. These patties are pan-fried until golden brown with crisp edges and served with a simple lemon-dill sauce.

Ingredients

Scale
  • 1 (14.75 ounce) can salmon, drained and skin/bones removed
  • 1 large egg, lightly beaten
  • 1/2 cup plain breadcrumbs, plus 1/2 cup for coating
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying
  • For the Sauce: 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon fresh dill, chopped, 1/4 teaspoon black pepper

Instructions

  1. In a medium bowl, flake the drained salmon with a fork. Remove any remaining bones or skin pieces.
  2. Add the beaten egg, 1/2 cup breadcrumbs, 1/4 cup mayonnaise, 2 tablespoons lemon juice, Dijon mustard, 1 tablespoon dill, salt, and pepper to the salmon. Mix gently until just combined. Do not overmix.
  3. Form the mixture into 8 equal patties, about 1 inch thick.
  4. Place the remaining 1/2 cup breadcrumbs on a shallow plate. Lightly press each patty into the breadcrumbs to coat both sides.
  5. Prepare the sauce: In a small bowl, whisk together the sauce ingredients: 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon dill, and pepper. Set aside.
  6. Heat the vegetable oil in a large skillet over medium heat.
  7. Carefully place the salmon patties in the hot oil, ensuring not to crowd the pan. Work in batches if necessary.
  8. Pan-fry for 3 to 4 minutes per side, until the patties are golden brown and have crisp edges.
  9. Remove the cooked salmon cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
  10. Serve the crispy salmon cakes immediately with the lemon-dill sauce.

Notes

  • For extra crispiness, chill the formed patties for 15 minutes before coating them in breadcrumbs and frying.
  • You can substitute tartar sauce for the lemon-dill sauce if preferred.
  • These cakes serve well as an appetizer or as the main protein for a light dinner.

Nutrition

Find it online: https://whiskdaily.com/crispy-salmon-cakes-canned-salmon-recipe/