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Salmon Cakes

This is a recipe that my grandmother would make. She used canned Salmon and Parsley. I’ve tweaked it a bit and use fresh salmon instead of canned and use dill instead of parsley. This recipe is easy to make and can be used as an appetizer. (Just make the cakes a little smaller and serve them on a platter with the dipping sauce – they are always a hit.) It freezes well also!!

Salmon Cakes


1 lb fresh salmon filet

1 medium onion (About 1 cup) finely diced

1 Small Bell Pepper - finely diced

Olive Oil

3 Tbsp unsalted butter divided

1 cup Panko Style Bread Crumbs

2 large eggs lightly beaten

¼ teaspoon black pepper

3 Tbsp Mayo

1/4 cup minced fresh Dill

For the Sauce

1 cup Sour Cream or Greek Yogurt

2 teaspoons Fresh minced Dill.


  1. Preheat Oven to 425˚F. Line a rimmed baking sheet. Place salmon skin-side down, brush with olive oil. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.

  2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (About 6 minutes). Remove from heat and allow to cool.

  3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1/4 tsp black pepper, and 1/8 cup fresh Dill. Stir to combine. Form into Salmon patties. (I portion the patties by using a ½ cup measuring cup and over filling it. I then make it into a ball and then I flatten them into 1/3 to ½ inch patties.

  4. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

  5. To make the sauce, mix sour cream and dill together and stir. Serve it as a dipping sauce for the salmon Cakes.



-I use fresh caught wild salmon but you can substituted fresh with leftover cooked salmon, or 14-15 oz of well-drained canned salmon, or three 5 oz salmon packets.

-If you don’t want to fry the patties, coat a baking tray with melted butter and place the patties onto the tray. Bake for 20 minutes turning the patties half way through the cooking time.

-If I am using leftover salmon and I need to stretch it I will use canned or packets of salmon. This also helps to add moisture to the leftover salmon.

-If mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tablespoon or two of mayo.

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