Pan-Seared Salmon Cakes with Creamy Dill Sauce
Crispy pan-seared salmon cakes bound with mayo, fresh herbs, and roasted vegetables, paired with a tangy dill-horseradish cream sauce. Old Bay seasoning and capers add briny depth. Serve warm with lemon wedges and peppery arugula for a refined weeknight dinner or elegant lunch. This version features hand-flaked roasted salmon for tender texture and homemade herbed breadcrumbs for satisfying crunch.
Ingredients
- 1 lb salmon fillet, raw
- 4 tbsp unsalted butter
- 1 whole red onion, chopped
- 3 clove garlic, minced
- 1 whole red bell pepper, chopped
- 1 whole yellow bell pepper, chopped
- 4 stalk celery, chopped
- 1 handful fresh parsley, chopped
- 1 tbsp capers
- 1 ½ tsp salt
- 1 ½ tsp freshly ground black pepper
- 1 tbsp Worcestershire sauce
- 2 tsp Old Bay seasoningpaprika+cayenne+celery salt1 tsp Old Bay = 0.5 tsp paprika+pinch cayenne+0.25 tsp celery salthomemade seasoning
conf:3
Full guide → - hot sauce, optional
- 5 slice bread
- 8 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 large egg
- ½ cup all-purpose flourpanko breadcrumbs1:1gluten-freecrispier texture
- olive oil, for cooking
- 2 whole lemon
- ⅓ cup mayonnaise, for sauce
- ⅓ cup sour creamGreek yogurt1:1lighter optionFull guide →
- 1 tbsp horseradish
- 1 tbsp fresh parsley, for sauce
- ½ tsp garlic powder
- ¼ cup fresh dill
Instructions
- 1
Preheat oven to 350°F. Place salmon skin-side down on baking sheet, drizzle with olive oil, season with salt and pepper. Roast 15-20 minutes until cooked through. Cool, chill, then flake into large bowl.
- 2
Chop red onion, both bell peppers, garlic, celery, parsley, and capers. Heat butter in skillet over medium-high heat, add vegetables and cook 5-8 minutes until softened. Season with salt, pepper, Worcestershire, hot sauce, and Old Bay. Cool in bowl.
- 3
Pulse bread in food processor into coarse crumbs. Spread on baking sheet, bake 2-5 minutes until golden. Cool completely.
- 4
Combine flaked salmon with mayo, mustard, bread crumbs, cooked vegetable mixture, eggs, salt, and pepper. Fold gently without breaking salmon apart. Cover and chill at least 30 minutes.
- 5
Form mixture into evenly-sized patties. Dredge in flour, shaking off excess. Heat olive oil in large skillet over medium-high heat. Sauté cakes 2-5 minutes per side until golden brown and crispy. Keep warm in 250°F oven.
- 6
Whisk mayo, sour cream, horseradish, lemon juice, parsley, salt, pepper, garlic powder, and dill until smooth. Taste and adjust seasonings.
- 7
Serve salmon cakes with arugula, lemon wedges, and dill sauce on the side.
Tips
Chill salmon cake mixture at least 30 minutes before forming and cooking. This prevents them from falling apart in the pan and helps them develop a crispy exterior.
Make breadcrumbs from day-old bread for better texture and crispness. Toast them until golden to add nutty flavor and prevent sogginess.
Prepare dill sauce up to 1 day ahead. Its flavors deepen as it sits, and it can be served cold or at room temperature.
Good to Know
Cooked salmon cakes: refrigerate up to 3 days in airtight container. Dill sauce: refrigerate up to 1 week. Uncooked patties: freeze up to 1 month, cook from frozen adding 1-2 minutes per side.
Shape salmon cakes up to 2 days ahead and refrigerate. Make dill sauce up to 1 day ahead. Cakes can be cooked, chilled, and reheated in 350F oven for 5-7 minutes before serving.
Warm, with lemon wedges, peppery arugula, and creamy dill sauce on the side. Pairs well with roasted potatoes or a light salad.
Common Mistakes
Overmix the salmon mixture to avoid dense, mushy cakes with lost flake texture.
Skip the flour dredge to avoid cakes that fall apart during cooking.
Use cold dill sauce straight from the fridge to avoid it separating when plated.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
conf:3
Full guide →FAQ
Can I make salmon cakes ahead of time?
Yes. Shape patties up to 2 days ahead and refrigerate. Cooked cakes keep 3 days in the fridge; reheat at 350F for 5-7 minutes. You can also freeze uncooked patties for up to 1 month and cook from frozen, adding 1-2 minutes per side.
What if my salmon cakes fall apart while cooking?
The mixture likely wasn't chilled long enough or was overmixed, breaking down the salmon. Ensure you chill at least 30 minutes and fold gently. Dredge thoroughly in flour and don't flip until the bottom is golden and crispy.
How long does the dill sauce keep?
Store in an airtight container in the refrigerator for up to 1 week. The flavors actually deepen after 24 hours, so make it a day ahead if possible. Serve cold or at room temperature.