Best 8 Dilled Salmon Cakes Recipes

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Dilled Salmon Cakes: A Culinary Delight

Indulge in the exquisite flavors of Dilled Salmon Cakes, a delectable dish that combines the richness of salmon with the aromatic freshness of dill. These savory cakes, made with flaked salmon, tender potatoes, and a blend of herbs and spices, are a perfect appetizer, main course, or even a light lunch. Served with a zesty tartar sauce or a creamy dill sauce, these salmon cakes are sure to tantalize your taste buds. This article offers two delightful recipes for Dilled Salmon Cakes: a classic version and a gluten-free alternative. Both recipes provide step-by-step instructions, ensuring culinary success for home chefs of all skill levels. Discover the art of creating these delectable salmon cakes, and elevate your next meal with this flavorful and satisfying dish.

Here are our top 8 tried and tested recipes!

SALMON CAKES



Salmon Cakes image

Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to make.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 9 cakes

Number Of Ingredients 13

¼ cup mayonnaise
1 tablespoon fresh lemon juice, from 1 lemon
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ lb skinless salmon fillet, finely diced into ¼-inch pieces (see note)
1¼ cups panko bread crumbs, divided
¼ cup thinly sliced scallions, from 3 to 4 scallions, light and dark green parts
⅓ cup finely diced celery, from 2 stalks
2 tablespoons finely chopped fresh dill
½ cup vegetable oil
Salad greens with vinaigrette, tartar sauce and/or lemon wedges, for serving (see note)

Steps:

  • In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
  • Place the remaining 1 cup of panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high. Place the salmon cake into the panko and gently coat it all over in crumbs. Repeat with the remaining mixture to form about 9 cakes. (At this point, you can refrigerate the salmon cakes for a few hours until ready to cook, if you'd like.)
  • Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place half of the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel-lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
  • Note: If buying a skin-on salmon fillet, purchase 1⅓ pounds of fish to yield 1¼ pounds of fish after skinning.
  • Make-Ahead: The salmon cakes can be fully cooked and refrigerated up to several hours ahead of time. To reheat: preheat the oven to 350°F and line a baking sheet with aluminum foil. Place the salmon cakes in the oven and cook until crisp on the exterior and warm throughout, 10 to 15 minutes. The cakes may also be frozen for up to 3 months; defrost in the refrigerator before reheating.
  • Freezer-Friendly Instructions: The cooked salmon cakes can be frozen for up to 3 months. Once cool, lay them out on one (or more) foil-lined baking sheet(s) and cover them loosely with plastic wrap. Freeze the patties in a single layer for about an hour, then remove them from the freezer. Wrap the cakes individually in plastic wrap and then put them together in a freezer bag or airtight container. Before serving, defrost in the refrigerator before reheating.

Nutrition Facts : ServingSize 1 salmon cake, Calories 280, Fat 22 g, Carbohydrate 6 g, Protein 14 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 222 mg, Cholesterol 37 mg

BAKED SALMON CAKES



Baked Salmon Cakes image

Made in muffin pans and served with sauce on the side, these little salmon patties make a fantastic light meal. You can also bake a double batch and freeze some for a quick lower-fat supper later on. -Nikki Haddad, Germantown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-1/2 cups soft whole wheat bread crumbs
1/2 cup finely chopped sweet red pepper
1/2 cup egg substitute
3 green onions, thinly sliced
1/4 cup finely chopped celery
1/4 cup minced fresh cilantro
3 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/8 to 1/4 teaspoon hot pepper sauce
SAUCE:
2 tablespoons fat-free mayonnaise
1/4 teaspoon capers, drained
1/4 teaspoon dill weed
Dash lemon juice

Steps:

  • In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into each of 8 muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a thermometer reads 160°., Meanwhile, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 266 calories, Fat 9g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 914mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

DILL SALMON CAKES



Dill Salmon Cakes image

Make the evening anything but ordinary with our Dill Salmon Cakes recipe. Shredded mozzarella, dill weed, lemon juice and mayonnaise give these Dill Salmon Cakes a remarkable taste they'll ask for again and again. Plus, Dill Salmon Cakes only take 20 minutes to prep!

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

1 can (14.75 oz.) salmon, drained, skin and bones removed
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mozzarella Cheese
1 cup water
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 cup finely chopped carrots
2 Tbsp. finely chopped onions
1 Tbsp. lemon juice
1/4 tsp. dill weed

Steps:

  • Combine ingredients; shape into 12 patties, using 1/3 cup salmon mixture for each patty.
  • Place in single layer on baking sheet.
  • Refrigerate 1 hour.
  • Cook patties, in batches, in large nonstick skillet on medium heat 6 min. or until golden brown on both sides, carefully turning over after 3 min.

Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

CHEF JOHN'S FRESH SALMON CAKES



Chef John's Fresh Salmon Cakes image

Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
¼ cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise
¼ cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed

Steps:

  • Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
  • Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
  • Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
  • Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g

SALMON PATTIES WITH DILL SAUCE



Salmon Patties With Dill Sauce image

My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!

Provided by tinalyn

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 30m

Yield 2

Number Of Ingredients 12

1 (5 ounce) can salmon, drained and flaked
½ cup dried breadcrumbs
2 tablespoons minced onion
1 tablespoon Dijon mustard
1 egg, lightly beaten
1 teaspoon lemon juice
sea salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
¼ cup light sour cream
1 teaspoon dill weed
¼ teaspoon garlic powder
sea salt to taste

Steps:

  • Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
  • Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
  • Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 24.2 g, Cholesterol 136 mg, Fat 19.5 g, Fiber 1.5 g, Protein 24.5 g, SaturatedFat 5.4 g, Sodium 1009.8 mg, Sugar 2.5 g

LEMON-DILL SALMON CAKES



Lemon-Dill Salmon Cakes image

Chopped Meyer lemon adds sweet, aromatic notes to each and every bite of these tender salmon cakes.

Provided by BHG Test Kitchen

Time 40m

Number Of Ingredients 8

1 egg, lightly beaten
1.25 cup panko bread crumbs
2 5-6 ounce cans skinless, boneless salmon, drained
1 Meyer lemon, halved (one half finely chopped, second half juiced)*
2 tablespoon finely chopped fresh dill weed
3 tablespoon vegetable oil
2 cup torn mixed greens
Olive oil

Steps:

  • In a medium bowl stir together egg, 3/4 cup panko, salmon, chopped lemon, dill weed, 2 Tbsp. water, and 1/4 tsp. each salt and black pepper.
  • Place remaining 1/2 cup panko in a small bowl. For each cake, shape 1/4 cup salmon mixture into a ball. Roll in panko to coat; press to 1/2 inch thick.
  • In a large skillet heat 2 Tbsp. vegetable oil over medium-high heat; add half of the salmon cakes in a single layer. Cook 5 to 7 minutes or until browned and crisp, turning once. (If necessary, reduce heat to medium to prevent overbrowning.) Remove; cover to keep warm. Repeat with remaining oil and cakes.
  • Meanwhile, for salad, in a bowl toss greens with lemon juice and a drizzle of olive oil. Serve salad with salmon cakes; top with additional dill weed.
  • *For regular lemon: Use 1 tsp. zest and 1 Tbsp. juice in salmon cakes; use 2 Tbsp. lemon juice over salad.

Nutrition Facts : Calories 270 kcal, Carbohydrate 16 g, Cholesterol 67 mg, Protein 17 g, SaturatedFat 2 g, Sodium 404 mg, Sugar 1 g, Fat 16 g, UnsaturatedFat 12 g

SALMON CAKES WITH DILL



Salmon Cakes With Dill image

Provided by Marian Burros

Categories     dinner, appetizer, main course

Time 25m

Yield 2 servings

Number Of Ingredients 6

3 ounces whole red onion or 2 ounces chopped ready-cut onion (3/4 cup)
Several sprigs of dill to yield 2 tablespoons chopped
1 tablespoon capers
1 tablespoon horseradish
2 egg whites
10 ounces salmon fillet

Steps:

  • Preheat broiler or prepare grill on top of stove.
  • Chop whole onion; wash and chop dill, and rinse capers. Mix ingredients together with horseradish and egg whites in a bowl large enough to hold all the ingredients.
  • Grill or broil salmon following the Canadian rule: measure fish at thickest point and cook 8 minutes to the inch. When salmon is cooked, flake and stir into bowl, and mix well. Shape into 4 patties.
  • Grill patties on top of stove, or preheat a nonstick skillet and saute them until brown on both sides, about 4 or 5 minutes total.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 3 grams

DILLED SALMON CAKES



Dilled Salmon Cakes image

Make and share this Dilled Salmon Cakes recipe from Food.com.

Provided by I Cook Therefore I

Categories     European

Time 25m

Yield 5 cakes, 2-5 serving(s)

Number Of Ingredients 12

1/2 cup plain nonfat yogurt
1/3 cup tomatoes, seeded and chopped
1/3 cup cucumber, seeded and chopped
1 tablespoon onion, finely chopped
1 tablespoon fresh dill, finely chopped
1 (14 3/4 ounce) can pink salmon, drained, skin and bones removed
3/4 cup rolled oats
1/3 cup nonfat milk
2 egg whites, lighly beaten
2 tablespoons onions, finely chopped
1 tablespoon fresh dill, finely chopped
salt

Steps:

  • For the Sauce:.
  • Combine all ingredients in a small bowl and mix well.
  • Cover and chill while making the cakes.
  • For the Cakes:.
  • Combine the salmon, oats, milk, egg whites, onion, dill, and salt in a medium bowl and mix well; let stand 5 minutes.
  • Shape into 5 oval patties about 1 inch thick.
  • Lightly spray a non-stick skillet with cooking spray.
  • Cook salmon cakes over medium heat for 3-4 minutes on each side, or until golden brown and heated through.
  • Serve with the sauce.

Nutrition Facts : Calories 441.3, Fat 9.5, SaturatedFat 1.7, Cholesterol 111.6, Sodium 268.2, Carbohydrate 30.6, Fiber 3.6, Sugar 9.2, Protein 55.9

Tips:

  • Use fresh, high-quality salmon. This will ensure that your salmon cakes are flavorful and moist.
  • Don't overmix the salmon mixture. Overmixing will make the salmon cakes tough.
  • Be careful not to overcook the salmon cakes. Overcooked salmon cakes will be dry and crumbly.
  • Serve the salmon cakes immediately with your favorite dipping sauce.

Conclusion:

Dilled salmon cakes are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover salmon. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy recipe, give these dilled salmon cakes a try. You won't be disappointed!

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