Drizzled with lemon dill yogurt sauce for a bit of brightness, these easy Salmon Cakes are little patties of protein-packed goodness. Ready in only 30 minutes, they’ll be the star of your dinner menus and meal-prep days from now on.
If you love salmon cakes then you’ll love these Salmon Burger with a Lemon Garlic Aioli or my Mini Crab Cakes with a Sriracha Sauce.
Easy Salmon Patties with Lemon Dill Sauce
Made with fresh salmon these salmon cakes with homemade lemon dill sauce are the 30-minute recipe you need after a long day of work. Prepared in advance for the easiest dinner ever, these juicy patties will add a punch of flavor to your day.
Sharp, spiced, and slightly smokey from a bit of Dijon, each bite is definitely something to look forward to. Best of all, you don’t even have to reheat them, although I like them better warm. Dressed with a quick yogurt sauce, they go from great to amazing in a second. Plus, the herbs add a refreshing touch and make them look super pretty.
Served with salad or pasta, you’ll love how simple these salmon patties are to pack and go. Whether you make them the same day or keep a couple in the fridge as a last-minute meal, this salmon cakes recipe does not disappoint— even on crazy workdays.
Why You’ll Love This Easy Salmon Recipe
Aside from being ultra juicy, here are all the reasons you’ll be making these salmon cakes on repeat:
- Prep-friendly. Stirred, shaped, and cooked in advance, these patties are the protein-packed dinner to help you recharge after work.
- Easy. Check the ingredients list… They’re all pantry staples! You won’t have any trouble going through this recipe with how simple it is.
- Quick. Ready in half an hour, this recipe is perfect for any day of the week— even last-minute meals.
What You’ll Need
This salmon cake recipe comes together with lots of ingredients you usually keep in your fridge and pantry. Check the recipe card at the bottom of the post for full ingredient amounts.
For the Salmon Cakes
- Salt and pepper
- Smoked paprika – Regular paprika works too.
- Avocado oil – Olive, corn, canola, vegetable, and coconut oil are good swaps.
- Red pepper – Any color of bell pepper is okay.
- Shallot – Feel free to substitute it for 2 extra garlic cloves.
- Gluten-free panko
- Mayonnaise – I prefer full-fat, but low-fat works as well.
- Dijon mustard – Don’t use regular mustard for this.
- Fresh parsley – You can use half the amount of dried parsley instead.
- Lemon juice – Lime juice is great too.
- Garlic powder
- Unsalted butter – You can use salted butter if you reduce the salt in the rest of the recipe.
For the Sauce
- Plain greek yogurt – Plain unsweetened yogurt is a good swap.
- Fresh lemon juice
- Garlic – Don’t use garlic powder.
- Fresh dill
- Red pepper flakes – Feel free to use cayenne pepper to taste.
- Salt and pepper
Tips for Buying Salmon
Don’t worry if salmon isn’t normally on your shopping list. You’ll be picking up the best fillets with the help of these tips:
- Pick bright colors. The best salmon will always appear bright orange or pink, depending on how it’s farmed and where it’s from. Go for both of these colors when picking your salmon, avoiding dull-looking fillets at all costs.
- Look for moisture. The meat should look plump, moist, and juicy. It should also be slightly glossy. Dry-looking fillets are probably more than a couple of days old and should no longer be used.
- Avoid curling. Watch the edges of the fillets, where the meat meets the skin. If you see any signs of the meat and skin curling up, leave it. This is a clear sign that it has started to go bad.
- Check the smell. While you don’t need to lift the salmon and smell it, always check for the smell. Fresh salmon has a mild fishy and buttery smell. The older it is, the stronger the fishy smell will be.
Can I Use Canned Salmon for Salmon Cakes?
Absolutely! It will add a slightly smokey flavor to the patties, but they’ll be just as good. You’ll also cut down on most of the cooking time, so feel free to give it a go!
How to Make Salmon Cakes with Lemon Dill Yogurt Sauce
Once you shred the salmon, all you need to do is mix, shape the patties, and cook them.
- Bake it. Season the salmon with salt, pepper, and paprika. Place it on a foil-lined baking sheet and pop it into the oven at 400F for 10 minutes.
- Shred it. Carefully remove the salmon from the oven and set it aside to cool for 10 minutes. Use two forks to shred/break the meat apart. Place the shredded salmon in a bowl.
- Cook the veggies. Place a pan over medium-high heat and add in the oil. Let it heat for 1-2 minutes. Add the shallots and garlic. Stir well and let them cook for 1-2 minutes. Add the red pepper and cook for another minute.
- Stir the mixture. Add the salmon, cooked veggies, panko, mayo, mustard, parsley, lemon juice, garlic powder, and salt to taste. Stir until evenly combined.
- Form the patties. Grab about 1/3 cup of the mixture and place it between your hands. Gently press down on the mixture to form a patty. Set it aside on a parchment-lined plate or tray. Do this for all the mixture. You will get 8-10 patties.
- Cook them. Melt 1 tablespoon of butter in a large pan over medium-high heat. Add half of the salmon cakes. Cook them for 1-2 minutes on each side. Repeat with remaining butter and salmon cakes.
- Make the sauce. Add the lemon juice, garlic, dill, chives, red pepper flakes, salt, and pepper to taste to a medium-sized bowl. Mix until well combined. Refrigerate it until ready to serve.
- Serve. Serve the salmon cakes on a spring-mix salad bed, topped with yogurt sauce to taste. Garnish them with lemon wedges and more fresh herbs.
Tips for Success
This recipe is even more of a breeze when you know the ins and outs of perfect salmon patties.
- Use breadcrumbs. Don’t worry if you’re out of gluten-free panko. Regular breadcrumbs and panko work just as well for this recipe and will save you in a pinch.
- Avoid low heat. Make sure to cook the patties over medium-high heat. Doing it over low heat will only dry them out.
- Add leftover veggies. Those week-old carrots, celery sticks, and broccoli florets in your fridge make great add-ins if you chop them up. You can avoid food waste and add more flavor to your meal.
- Chill them. Once shaped, place the patties on a lined baking sheet and refrigerate them for 1-2 hours or until slightly firm. This will help them keep their shape a lot better as they cook.
- Keep them cold. Although they’re great warm, salmon cakes are also great when enjoyed straight out of the fridge.
What to Serve with Salmon Cakes
These patties are great with a light salad and pasta on the side. Try them with my Green Goddess Salad or Classic Wedge Salad with Light Blue Cheese Dressing. For pasta ideas, go for my Basil Pesto Pasta with Grilled Vegetables. To cut down on cooking time, you can even go for a pasta salad like my Roasted Tomato Caprese Pasta Salad.
How to Store & Reheat Leftovers
Once fully cooled, refrigerate the salmon cakes in an airtight container for up to 3 days. Keep them away from mild foods to avoid the transfer of odors. Reheat them in the microwave for up to a minute or until warm. You can also heat them in a pan or griddle over medium-low heat for 3-5 minutes on each side.
More Easy Salmon Recipes
- Blackened Air Fryer Salmon Bites with Garlic Honey Butter
- Smoked Salmon and Lox Bagel
- Easy Salmon Tacos with Creamy Slaw
- Honey Blackened Salmon
- Grilled Lemon Pepper Salmon
Salmon Cakes with Lemon Dill Yogurt Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-5 1x
- Category: Seafood
- Method: Stove
- Cuisine: American
- Diet: Gluten Free
These 30-minute salmon cakes with homemade lemon dill yogurt sauce are juicy, tender, and creamy all in one. You’ll love how easy they are!
- 1 lb. salmon
- salt & pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon avocado oil
- 1/2 red pepper, diced
- 1 shallot, diced
- 1 garlic clove, minced
- 1/2 cup gluten-free panko
- 1/3 cup mayonnaise
- 1.5 tablespoon dijon mustard
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter
Lemon Dill Yogurt Sauce:
- 5.3 oz. plain greek yogurt
- 1 – 1.5 tablespoons of fresh lemon juice
- 1 garlic clove, minced
- 1.5 tablespoons fresh dill, chopped
- 1 tablespoon chives, chopped
- 1/8 teaspoon red pepper flakes
- salt & pepper to taste
Optional: spring mix, lemon wedges
- Season salmon with salt, pepper and smoked paprika. Bake salmon for 10 minutes in oven at 400°F. Remove from oven and break apart with fork. Place salmon in a bowl.
- Heat a skillet to medium high heat. Add avocado oil, shallots and garlic. Saute for 1-2 minutes. Add in red pepper and saute another minute.
- To the bowl with salmon, add saute veggies, panko, hellmann’s real mayonnaise, mustard, parsley, lemon juice, garlic powder and salt to taste. Mix everything together until it is well combined. Form into 8-10 small patties (about 1/3 cup).
- Heat a large skillet to medium high heat. Add 1 tablespoon of butter and half of the salmon cakes. Sear for 1-2 minutes per side. Repeat with remaining butter & salmon cakes.
- Make Lemon Dill Yogurt Sauce: to a small bowl add yogurt, lemon juice, garlic, fresh dill, chives, red pepper flakes, salt and pepper to taste. Using a spoon, mix everything together.
- Serve salmon cakes on a spring mix bed, top with yogurt sauce, garnish with lemon wedges and more fresh herbs.
- Serving Size: 2 patties
- Calories: 445
- Sugar: 10 g
- Sodium: 475 mg
- Fat: 29 g
- Saturated Fat: 7 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 64 mg
Keywords: salmon cakes, salmon patties, salmon cakes recipe