Salmon Cakes with Lemon, Dill and Crisp Edges

Salmon cakes should keep some visible fish flakes rather than becoming a smooth paste. This version begins with a freshly baked salmon fillet and uses just enough crumbs and egg to bind it. Lemon, spring onion and dill season the mixture without hiding the fish. Shape the patties evenly and let the first side brown before trying to move them. Gentle handling keeps the cakes intact and leaves their edges crisp.

Recipe at a glance

Yield: 8 salmon cakes; 4 servings. Prep: 20 minutes. Cook: 35 minutes. Total: 70 minutes, including 15 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Oven tray, nonstick skillet, bowl, spatula, food thermometer.

Ingredients and directions

Doneness checks

Raw fillet first reaches 63°C (145°F); finished cakes reach 74°C (165°F) with golden surfaces.

Helpful tips

• Check the cooked fillet for hidden pin bones.
• Flake rather than mash the salmon.
• Make equal-thickness patties for even heating.
• Let a crust form before turning each cake.

Troubleshooting

• The mixture may be too loose or the first side has not set. Let the crumbs hydrate, then turn gently once golden.
• Check the cooked fillet for hidden pin bones.

Serving ideas

• Serve with lemon wedges.
• Add a dressed green salad.
• Offer boiled potatoes on the side.
• Use yogurt and dill as a separate dipping sauce.

Substitutions

Well-drained canned salmon can replace the cooked fish by weight. Check and remove any unwanted skin or bones; omit the raw-fillet cooking stage.

Variation

Add 1 teaspoon Dijon mustard to the mixture for a sharper flavour.

Make ahead

Bake and refrigerate the salmon a day ahead. Mix and fry the cakes shortly before serving.

Storage and reheating

Refrigerate promptly for up to 3 days. Reheat to 74°C (165°F). Freeze cooked cakes separately, then pack together for up to 1 month for quality.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Why are the cakes breaking?

The mixture may be too loose or the first side has not set. Let the crumbs hydrate, then turn gently once golden.

Can I start with raw salmon in the mixture?

This method uses cooked flakes. Raw chopped salmon needs a different formulation and cooking check.

How to tell when it is ready

Raw fillet first reaches 63°C (145°F); finished cakes reach 74°C (165°F) with golden surfaces.

Tips

• Check the cooked fillet for hidden pin bones.
• Flake rather than mash the salmon.
• Make equal-thickness patties for even heating.
• Let a crust form before turning each cake.

Troubleshooting

• The mixture may be too loose or the first side has not set. Let the crumbs hydrate, then turn gently once golden.
• Check the cooked fillet for hidden pin bones.

Substitutions

• Well-drained canned salmon can replace the cooked fish by weight. Check and remove any unwanted skin or bones; omit the raw-fillet cooking stage.

Variations

• Add 1 teaspoon Dijon mustard to the mixture for a sharper flavour.

Serving suggestions

• Serve with lemon wedges.
• Add a dressed green salad.
• Offer boiled potatoes on the side.
• Use yogurt and dill as a separate dipping sauce.

Make ahead

Bake and refrigerate the salmon a day ahead. Mix and fry the cakes shortly before serving.

Storage

Refrigerate promptly for up to 3 days. Reheat to 74°C (165°F). Freeze cooked cakes separately, then pack together for up to 1 month for quality.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).