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Wild Salmon Cakes

Deborah Mele
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Main
Servings 4 servings


  • 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


  • Click the link above for the recipe.


  • 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.
  • Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
  • Mix together the sauce ingredients in a small bowl, then wrap in plastic wrap and refrigerate until needed.
  • Form salmon mixture into four 1-inch thick patties
  • Sprinkle cakes with the remaining bread crumbs on each side and use fingers to press the crumbs into the cakes.
  • 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.
  • Serve immediately with a generous dollop of the dill sauce.