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Wild Salmon Cakes

Wild Salmon Cakes

The catch of the day is in, and it is these wild salmon cakes. Not only are they delicious, but they’re also a healthier alternative to traditional fish cakes, as they’re made with wild-caught salmon, which is low in calories and high in omega-3 fatty acids.

First, let’s talk about the benefits of wild-caught salmon. Did you know that wild salmon has fewer calories and half the fat of farmed salmon? Not only that, but wild salmon is also a great source of omega-3 fatty acids, which are essential for maintaining a healthy heart and brain. So, next time you’re at the market, consider picking up some wild-caught salmon for a healthier alternative to farmed salmon.

Now, let’s get back to these delicious salmon cakes. The key to a great fish cake is to use minimal filler and to handle the fish gently so that the cakes remain moist and tender. That’s why we’ve kept the ingredients list simple and straightforward. These cakes are made with fresh wild salmon, green onion, celery, parsley, mayo, bread crumbs, Dijon mustard, cayenne pepper, lemon juice, and seafood seasoning.

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As for the cooking method, you can fry them on the stovetop or even cook them under the broiler. Whichever method you choose, the result is a golden, crispy exterior and a moist, flavorful interior. And the best part? These cakes can be made ahead of time, so all you have to do is fry them up when you’re ready to eat.

But, let’s not forget about the sauce. These salmon cakes are best served with a dollop of our easy dill sauce. It’s a simple mixture of sour cream, mayo, lemon juice, green onion, horseradish, and chopped dill. The tangy, creamy sauce pairs perfectly with the salmon cakes and adds a refreshing element to the dish.

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Wild Salmon Cakes

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  • Author: Deborah Mele
  • Total Time: 23 minutes
  • Yield: 4 servings 1x


The catch of the day is in, and it is these wild salmon cakes. Not only are they delicious, but healthier than traditional fish cakes.



For the salmon cakes

  • 1/4 Cup Minced Green Onion
  • 2 Tablespoons Minced Celery
  • Salt and Pepper to Taste
  • 1 1/2 Pounds Fresh Wild Salmon (Coarsely Chopped)
  • 3 Tablespoons Finely Chopped Parsley
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Fresh Bread Crumbs Plus 3 Tablespoons Extra For Topping
  • 1 Teaspoon Dijon Mustard
  • 1 Pinch Cayenne Pepper
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Pinch Seafood Seasoning (such as Old Bay®)
  • 2 Tablespoons Olive Oil (or As Much As Is Needed)

For the dill sauce

  • 1/3 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 1 tsp Fresh Lemon Juice
  • 1 tbsp Finely Chopped Green Onion
  • 1 tsp Horseradish
  • 1 tsp Finely Chopped Dill
  • Salt and Pepper to Taste


For the salmon cakes

  1. Stir together the salmon, onion, celery, parsley, mayonnaise, 1/4 cup bread crumbs, mustard, cayenne, lemon juice, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed.
  2. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
  3. Mix together the sauce ingredients in a small bowl, then wrap in plastic wrap and refrigerate until needed.
  4. Form salmon mixture into four 1-inch thick patties
  5. Sprinkle cakes with the remaining bread crumbs on each side and use fingers to press the crumbs into the cakes.
  6. Heat olive oil in a skillet over medium-heat.
  7. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
  8. Serve immediately with a generous dollop of the dill sauce.

For the dill sauce

  1. Mix together the sauce ingredients in a small bowl, then wrap in plastic wrap and refrigerate until needed.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Main, Seafood
  • Cuisine: American, American-Italian
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