Crispy Salmon Patties with Lemon Dill Sauce are healthy, satisfying and perfect for an easy dinner or appetizer. They’re low carb, gluten-free and come together in about 30 minutes!

Salmon patties on a platter with lemon dill sauce

Everyone in my family loves salmon, so I prepare it regularly. My lemon dijon baked salmon and blackened salmon recipes are my go-to’s, but sometimes I simply hit the pantry to make these Salmon Patties with Lemon Dill Sauce!

There’s so much to love about this recipe. It’s quick and easy, healthy, and it’s incredibly affordable because it utilizes canned salmon and a few pantry staples.

This recipe is extremely versatile as well, and can be served as an appetizer, for lunch along with a side salad, or alongside your favorite side dishes.

There’s simply no going wrong with salmon cakes. 🙂

See my collection of Pantry Recipes for more inspiration!

Salmon patties on a plate topped with lemon dill sauce

Why you’ll love this recipe:

  • Salmon cakes are golden brown, crispy and served with a creamy flavorful lemon dill sauce.
  • This recipe comes together quickly and it’s great for meal prep.
  • It’s low carb and grain free, so it’s a great option for Whole30, paleo and keto diets.
  • It’s extremely versatile and can be easily customized using ingredients that you have on hand.

Recipe ingredients

This salmon cakes recipe can be easily customized using ingredients that you have in your pantry or refrigerator.

  • Salmon. Use canned wild salmon as it’s sustainable and very affordable. I prefer to remove the skin, but I do leave the bones as they’re perfectly edible, they add a crunchy texture and they’re packed with nutrients.
  • Oil. Use a high heat oil such as avocado oil for best results.
  • Egg. Provides structure to the salmon patties.
  • Mayo. Adds moisture to the salmon cakes and is also used for the lemon dill sauce. Greek yogurt is a great substitute.
  • Almond flour. Helps bind the salmon cakes together. It may be substituted with regular or gluten-free breadcrumbs or crushed crackers if you prefer.
  • Lemon. Adds fresh flavor to the cakes and the sauce.
  • Dijon mustard. Adds savory depth of flavor. May be substituted with yellow mustard.
  • Dill. This adds freshness to both the cakes and sauce. Parsley, chopped chives or scallions are great substitutes.

How to make salmon cakes

This salmon cakes recipe comes together very quickly, making them perfect for busy weeknights.

Pro tip: Be sure that the salmon patties have a nice, even golden brown crust on the bottom as this will prevent them from falling apart when they’re flipped.

See the recipe card below for full instructions.

How to make salmon patties
  1. Place the salmon cake recipe ingredients in a large bowl.
  2. Combine the ingredients gently with a fork.
  3. Divide the mixture into (8) cakes about 1/2″ thick.
  4. Fry for 2-3 minutes until a nice golden brown crust has formed evenly on the bottom.  Flip and repeat.
Salmon patties on a platter with lemon dill sauce

FAQs

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!

Can I make salmon patties in advance?

The salmon patties may be assembled up to a day in advance and cooked when you’re ready. They may also be cooked then frozen for up to 3 months, making them a great meal prep option.

Serving suggestions

There are so many delicious side dishes for salmon patties as shown below, and they may be served up a number of delicious ways.

Recipe notes

  • Pro tip: Be sure that the salmon patties have a nice, even golden brown crust on the bottom as this will prevent them from falling apart when they’re flipped.
  • 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.
  • This recipe is easily halved if you wish to make a smaller amount.
  • Parsley, chives or scallions are great substitutes for the dill!
  • Store leftover salmon cakes in the refrigerator for 3-5 days or freeze for up to 3 months.
Crispy salmon cakes on a plate with lemon dill sauce

More salmon recipes you’ll love!

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Salmon patties on a platter with lemon dill sauce

Crispy Salmon Patties with Lemon Dill Sauce

Crispy Salmon Patties are golden brown, crispy and served with a creamy flavorful lemon dill sauce. They can be assembled in advance for a quick and easy dinner!
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Ingredients

For the salmon patties:

  • 1/4 cup oil for frying; use high heat oil such as avocado oil
  • 2 14.75 ounce cans wild salmon drained and skin removed if desired (bones do not need to be removed, and they're loaded with calcium!)
  • 4 tablespoons mayo
  • 4 tablespoons almond flour sub with breadcrumbs or crushed crackers
  • 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 mayo sub with Greek yogurt
  • 1 tablespoon freshly chopped dill
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • salt and pepper to taste

Instructions 

Prepare the salmon patties:

  • Combine the salmon, mayo, almond flour, eggs, lemon juice, zest, dill, dijon and pepper to taste in a large bowl with a fork.
    2 14.75 ounce cans wild salmon, 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
  • 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.
    1/4 cup oil
  • 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.
    1/2 cup mayo, 1 tablespoon freshly chopped dill, 1 tablespoon fresh lemon juice, 1 tablespoon lemon zest, salt and pepper
  • Serve the salmon cakes topped with the lemon dill sauce and serve with your favorite side. Enjoy!

Notes

  • Pro tip: Be sure that the salmon patties have a nice, even golden brown crust on the bottom as this will prevent them from falling apart when they’re flipped.
  • 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.
  • This recipe is easily halved if you wish to make a smaller amount.
  • Store leftover salmon cakes in the refrigerator for 3-5 days or freeze for up to 3 months.
  • Parsley, chives or scallions are great substitutes for the dill!

Nutrition

Serving: 1salmon cake, Calories: 246kcal, Carbohydrates: 2g, Protein: 3g, Fat: 26g, Saturated Fat: 3g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 166mg, Potassium: 34mg, Fiber: 1g, Sugar: 1g, Vitamin A: 95IU, Vitamin C: 4mg, Calcium: 20mg, Iron: 0.5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in March 2019. The text has been restructured for better readability and has been modified to include more recipe information.

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