Crispy Salmon Cakes with Lemon Dill Sauce
Crispy Salmon Cakes with Lemon Dill Sauce are low carb, grain free salmon cakes served with a creamy, no mayo lemon dill sauce!
I’m guilty of making the same dish over and over again, then for whatever reason, I take a brief hiatus from said dish and end up forgeting all about it.
Does this happen to anybody else???
I grew up eating salmon cakes, AKA salmon patties. My mom made them often, and they were a meal that I always looked forward to.
I used to make these often when my kids were little, and they loved them too. I have no idea why I stopped making them, but I did. And somehow I forgot all about them for years. Â
I decided to revisit them a couple of weeks ago, so I developed this recipe for Crispy Salmon Cakes with Lemon Dill Sauce. My family devoured them!
I realize that I’ve done my family members a huge disservice by forgetting about them, so I made them again last week. My husband gushed over them, the boys inhaled them, and I knew that I needed to share the recipe with you stat. 🙂
Salmon cakes are reminiscent of crab cakes, which I love. This version is low carb and grain free, so they’re the perfect option for both keto and paleo diets.
These are extremely flavorful with the additions of dijon mustard, lemon juice, zest and fresh dill. They’re like a flavor explosion!
The binding agents in the salmon cakes are eggs and almond flour. I also added vegan mayo (or use regular!), which really helps the cakes hold together better.
What’s the best type of salmon to use for salmon cakes?
Fresh salmon filets or canned salmon may be used for salmon cakes. As long as it’s wild salmon, it’s all good!
I’ve never used fresh salmon for my salmon cakes as I have a hard time pulverizing a beautiful, fresh filet. Plus, canned salmon is more affordable and it’s already cooked.
To prep canned salmon, simply drain and remove the skin. You can remove the bones as well, but they’re completely edible and loaded with calcium. They also add some crunchiness!
How do you keep salmon patties from falling apart?
The trick to keeping the salmon patties from falling apart is achieving an even, crispy sear on the bottom of the salmon cake before flipping. This will take 2-3 minutes, depending on how hot your pan is.
The more golden brown and crispy your salmon cake is, the better!
What are side dishes for salmon cakes?
This recipe is amazing as an appetizer, topped with a creamy sauce (think tartar sauce or roulade). Serve as lettuce wraps, atop greens or simply as-is. Â
They also make great burgers or sliders as well! Top with the lemon dill sauce, or coleslaw.
If you’re serving as a main dish, serve with rice pilaf or crispy smashed baby potatoes. You can also go lighter by serving them alongside my butter lettuce salad or coleslaw. Â
How to make this recipe
Once the salmon is prepped, add all salmon cake ingredients to a large bowl, excluding the oil for the pan, and combine with a fork. Divide the mixture into (8) cakes about 1/2″ thick.
Heat a cast iron skillet or sauté pan over medium high heat with a shallow layer of oil. Fry for 2-3 minutes until a nice golden brown crust has formed evenly on the bottom. Flip and repeat.
Be sure to work in batches as necessary so that you don’t overcrowd the pan.
Combine all ingredients for the lemon dill sauce in a small bowl.
Recipe notes
- I highly recommend using a cast iron skillet as it helps to achieve the perfect, golden brown crust. Whatever type of pan you use, be sure that the cake is evenly crispy on the bottom to prevent the cake from falling apart once flipped.
- The vegan mayo may be substituted for Greek yogurt or regular mayo.
- You may prepare the salmon cakes with crackers or panko breadcrumbs instead of almond flour if you’re not following a gluten-free or low carb diet.
- Parsley, chives or scallions are great substitutes for the dill!
More salmon recipes you’ll love!
- Blackened salmon
- Broiled salmon
- Lemon dijon salmon
- Salmon tacos by Gimme Some Oven
- Smoked salmon appetizer
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Crispy Salmon Cakes with Lemon Dill Sauce
Ingredients
For the salmon cakes:
- 1/4 cup olive or neutral oil for frying
- 2 14.75 ounce cans wild salmon, drained, skin removed (bones do not need to be removed, and they're loaded with calcium!)
- 4 tablespoons mayo
- 4 tablespoons almond flour*
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh dill
- 2 teaspoons dijon mustard
- 1/4 teaspoon freshly ground black pepper
For the lemon dill sauce:
- 1/2 cup vegan mayo such as Vegenaise (I used soy free)
- 1 tablespoon freshly chopped dill
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- salt and pepper to taste
Instructions
Prepare the salmon cakes:
- Combine the salmon, mayo, almond flour, eggs, lemon juice, zest, dill, dijon and pepper to taste in a large bowl with a fork.
- Divide the salmon mixture into (8) cakes about 1/2″ thick.
- Heat the oil over medium high heat in a large cast iron skillet or sauté pan. There should be enough oil to coat the bottom of the pan.
- Working in batches so as not to overcrowd the pan, add the salmon cakes to the hot pan. Cook 2-3 minutes per side or until golden brown and crisp. Be sure there is a good crust on the bottom before flipping or the cake can fall apart! Cook on the other side and place on a platter and keep warm. Repeat with any remaining salmon cakes, adding additional oil as needed.
Prepare the lemon dill sauce:
- Place all sauce ingredients into a small bowl and whisk well to combine. Taste and adjust the seasoning as necessary.
- Serve the salmon cakes topped with the lemon dill sauce and serve with your favorite side. Enjoy!
Notes
- I highly recommend using a cast iron skillet as it helps to achieve the perfect, golden brown crust. Whatever type of pan you use, be sure that the cake is evenly crispy on the bottom to prevent the cake from falling apart once flipped.
- *The vegan mayo may be substituted for Greek yogurt or regular mayo.
- You may prepare the salmon cakes with crackers or panko breadcrumbs instead of almond flour if you’re not following a gluten-free or low carb diet.
- Parsley, chives or scallions are great substitutes for the dill!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
8 Comments on “Crispy Salmon Cakes with Lemon Dill Sauce”
I remember trying salmon cakes with the boys when they were first starting out with solids, and they loved them, but for some reason, like you say, I stopped making them! Now that Hattie is chowing down, I will have to give your recipe a go!
I guess we just got tired of them or something??? If Hattie is chowing down now, these would be great to revisit. haha Thanks Katherine!
Salmon is something both my husband and I can agree on as a meal. So I’ll definitely be giving these a try some time. And thanks for the tip on keeping them from falling apart. It happens to me any time I make fish cakes. I’m too impatient and flip them too soon! 🙂
I relate about getting impatient and flipping too early, but then my salmon cakes pay the price! haha Thanks Leanne! 🙂
Marcie, I know what you mean about forgetting favorite recipes. I think if I really like something, I cook it too often then the kids get tired of it. So I stop making it and forget all about it. It’s too bad because some of those forgotten recipes were really favorites. These salmon cakes look so delicious! Those crispy outsides with that creamy sauce – perfection!
That’s exactly it — I think we all get tired of it and I stop making it. The best part is when you revisit an old recipe, it becomes exciting again. 🙂 Thank you Kelly!
We have salmon cakes once a week at our house! Like clockwork haha And I’m with you – I always used canned for patties … I just can’t bring myself to mash up a beautiful fresh piece! I need to try these this week … I usually do the same seasonings (kinda more mexican-ish) but this sounds fantastic!
I haven’t had salmon cakes in years and yours sound especially good. I can see why they quickly disappeared.