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Skillet Salmon Cakes with Dill Sauce

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Crisp-on-the-outside, tender-on-the-inside salmon cakes pan-seared in minutes and paired with a cool, tangy dill sauce—perfect for a fast weeknight dinner or elegant brunch.

Ingredients

Scale
  • 2 (6-oz) cans wild salmon, drained and flaked
  • 1/2 cup plain breadcrumbs (use gluten-free if needed)
  • 1 large egg, lightly beaten
  • 2 Tbsp mayonnaise
  • 1 Tbsp Dijon mustard
  • 2 Tbsp finely chopped fresh dill (plus extra for garnish)
  • 2 Tbsp sliced green onions
  • 1 tsp lemon zest
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp olive oil (for skillet)
  • Dill Sauce
  • 1/2 cup plain Greek yogurt
  • 2 Tbsp mayonnaise
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh dill
  • 1/8 tsp garlic powder
  • Pinch salt & pepper

Instructions

  1. In a medium bowl, combine salmon, breadcrumbs, egg, 2 Tbsp mayo, Dijon, 2 Tbsp dill, green onions, lemon zest, salt and pepper. Mix just until evenly moistened.
  2. Divide mixture into 8 equal mounds and gently shape into 2-inch patties; set on a plate.
  3. Stir together all dill-sauce ingredients in a small bowl; refrigerate.
  4. Heat olive oil in a large non-stick skillet over medium heat. Add salmon cakes and cook 3–4 minutes per side, turning once, until golden brown and heated through.
  5. Transfer to a paper-towel-lined plate. Serve warm with a dollop of dill sauce and extra dill sprigs if desired.

Notes

  • Substitute 12 oz cooked fresh salmon for canned—flake and proceed.
  • To make ahead, form patties up to 24 hrs early and chill; cook straight from the fridge.
  • Swap breadcrumbs for crushed saltines, almond flour, or panko.
  • Leftovers reheat well in an air-fryer at 180 °C/350 °F for 3–4 min.

Nutrition

Keywords: salmon patties, dill yogurt sauce, easy seafood dinner, canned salmon recipe

Find it online: https://zesticook.com/skillet-salmon-cakes-with-dill-sauce/