Crispy Golden Salmon Cakes with Zesty LemonDill Aioli

Crispy Golden Salmon Cakes With Zesty Lemondill

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Preparation time:15 Mins

Cooking time:12 Mins

Servings:8 cakes (4 servings)

Ingredients:

• 14 oz (400 g) cooked salmon, flaked, skin removed and well-drained
• 1 small shallot, finely minced
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp lemon zest (from 1 medium lemon)
• 2 large eggs (1 lightly beaten for mix, 1 whisked for wash)
• 2 tbsp full fat mayonnaise
• 1 tsp Dijon mustard
• 1/4 cup all-purpose flour (for internal binder)
• 1/2 tsp salt and 1/2 tsp black pepper, or to taste
• 1/2 cup all-purpose flour (for dredging)
• 1 cup Panko breadcrumbs
• 1/4 cup high-smoke point oil for frying (e.g., canola, vegetable)

Instructions:

• In a large mixing bowl, flake the cool, drained salmon. Add the minced shallots, fresh dill, chives, and lemon zest. Gently mix in the lightly beaten egg, mayonnaise, and Dijon mustard. Sprinkle the 1/4 cup of all-purpose flour, along with salt and pepper, over the mixture. Fold gently until a cohesive mix forms, being careful not to overmix.
• Scoop the mixture (about 1/4 cup each) and lightly compress into patties about 1 inch (2.5 cm) thick. Place the shaped cakes onto a parchment-lined sheet pan. Refrigerate for a minimum of 30 minutes. This step is crucial for structure.
• Set up a dredging station using three shallow dishes: one with the remaining flour, one with the whisked egg, and one with the panko breadcrumbs. Take the chilled cakes and coat them one by one: first lightly in flour (shake off excess), second dip in the whisked egg, and third press firmly into the panko breadcrumbs to achieve a thick, even crust.
• Heat the 1/4 cup of high-smoke point oil in a large skillet over medium-high heat until shimmering. Carefully place the coated salmon cakes into the hot oil, working in batches to avoid overcrowding the pan. Cook for 5–6 minutes per side, turning only once, until the crust is a deep golden brown and exceptionally crisp.
• Remove the cakes from the pan and immediately place them on a wire rack lined with kitchen paper to allow excess oil to drain. Serve the hot salmon cakes immediately, perhaps with a side of Lemon-Dill Aioli (optional).

Nutrition Facts

Calories:335 calories

Protein:30 g

Fat:18 g

Carbs:12 g

Fiber:1 g

Sodium:350 mg

Recipe Info

Category:Main Course, Appetizer, Fish

Cuisine:British

The Midweek Meal Saviour: Why I Stopped Ordering Takeaway

Right, let’s be honest. Who among us hasn't stared into the fridge at 6 PM thinking, "Oh my gosh, what am I going to feed these people?" I know I have! That’s why I’m obsessed with this absolutely brilliant Salmon Cakes Recipe Crispy & golden.

It solves the eternal dinner dilemma. Forget boring, tired old fish sticks, mate. This is proper comfort food, but smart enough for guests.

My Secret for Crispy Salmon Patties

I remember the first time I tried to make homemade Salmon Cakes . They turned out soggy and immediately fell apart in the pan.

Tragic! But I cracked the code, and I promise you can too. This recipe is a massive step up. It delivers that glorious, shatteringly crisp exterior we all crave.

We achieve this texture using an easy panko crusted salmon cakes method and a mandatory chilling period.

These fit perfectly into the Easy Meals category. They aren't tied to some fancy, complicated cuisine, you know? They’re just brilliant Quick salmon dinner patties that taste amazing.

You can whip up eight sturdy, glorious cakes in about an hour total. That includes the essential time needed to chill them.

Honestly, that 30 minute chilling step is the secret to success!

From Canned Salmon Recipes to Chef’s Kiss

You can make these cakes with fresh, poached salmon. But here's a secret: these are actually one of the best Canned salmon recipes around, provided you use good quality, well-drained fish.

This flexibility makes them a weeknight hero. The flavour profile is bright and fresh, thanks to the classic combination of Lemon dill salmon cakes .

They taste like spring.

Beyond the sheer joy of biting into a truly Crispy salmon patty , these things are packed with goodness. Did you know that fatty fish like salmon helps your brain function? Just one serving delivers over 30 grams of protein and loads of Omega-3 fatty acids.

That’s a huge win for boosting your energy!

These cakes are incredibly versatile. They work brilliantly as a main served with a crisp green salad, or as a posh canapé.

Oh, and if you have an Air fryer fish cakes obsession, you can totally skip the frying pan here. They crisp up just as beautifully in the air fryer! This is a recipe you’ll keep coming back to.

Ready to get cooking? Let's check out what we need.

Oh my gosh, I am so excited for you to make these. Seriously, they are a doddle! If you are after a brilliant Quick salmon dinner , this is it.

We need to grab just a few bits. This recipe is super flexible, honestly.

Kitchen Kit & Salmon Sourcing

You don’t need any fancy chef gear here. That is the beauty of this Salmon Cakes Recipe . We are aiming for minimal fuss.

Grab your largest mixing bowl. You will need three shallow dishes. These are for our assembly line. That is how we get the perfect, thick crust.

If you're using a non-stick skillet, brilliant. If you have a cast-iron pan, even better. My biggest tip? Use a wire rack to drain the finished cakes.

Trust me on this one. Never put Crispy salmon patties onto a flat plate. They steam themselves and go instantly soggy.

That’s just a tragedy waiting to happen.

The Flavour Foundation: Ingredients

This is the core of the Salmon Cakes Recipe Crispy & divine texture. We start with the fish. You need 14 oz (400 g) of cooked salmon.

I use canned salmon all the time. Just ensure it is properly drained! High-quality canned salmon makes for amazing Canned salmon recipes .

It is also budget-friendly. If you’re feeling posh, use leftovers.

We must bind the mix. Use 1/4 cup (30 g) of all-purpose flour. This goes inside the mix. Plus, one large egg.

The Dijon mustard and a couple of spoonfuls of full-fat mayo add richness. Don't skip them!

The Crunch Factor and Essential Herbs

The real flavour comes from the fresh herbs. They make these Lemon dill salmon cakes sing. We need 2 tbsp of finely chopped fresh dill.

And a generous teaspoon of lemon zest. If you don't have dill, parsley works fine. But dill is the classic winner.

Now for the outside: the armour. Forget standard breadcrumbs. We need Panko. Panko crumbs are essential here. You need 1 cup (100 g) of them.

This is how you guarantee proper Panko crusted salmon cakes . I once forgot to buy Panko. I ended up with soft, sad patties.

Never again!

To cook them, heat 1/4 cup (60 ml) of high-smoke point oil. Use vegetable or canola. Keep the heat medium-high .

If you prefer less fuss, you can adapt this for Air fryer fish cakes instead. Just spray them well! Sorted.

G'day, and welcome back to the kitchen!

If you’re anything like me, you appreciate a dish that tastes fancy but is actually a total doddle to throw together.

Seriously, this Salmon Cakes Recipe Crispy & everything you want in a speedy meal is a game changer. I promise.

We are ditching the soggy, tired patties of the past and making truly perfect, Panko crusted salmon cakes . This is one of my go-to Quick salmon dinner options when I’m knackered after work.

Getting the Act Together: Essential Prep Steps

You know that fancy French term, mise en place ? Honestly, it just means ‘get your stuff sorted.’ For these Salmon Cakes , organisation is key.

First job: dealing with the fish. If you used canned salmon recipes or leftover cooked fish, please make sure it is completely drained and flaky.

Water equals sadness and sogginess in a fish cake! Flake the salmon gently in a big bowl. Then, get your herbs chopped fine—the fresh dill and chives are what give these Salmon Cakes that incredible pop.

I always chop my herbs first. That way, I don't get messy hands mid-mix.

Safety note: Watch those fingers when mincing the shallots!

The Magic Formula: Step-by-Step for Flawless Crispy Salmon Patties

I’ve had many a disaster trying to fry fish cakes only to watch them disintegrate into oily mush. It was like trying to cook non-human vertebrae—just falling apart! The secret to a perfect, sturdy Crispy salmon patties is mostly in the temperature.

1. Mix, But Don't Mush: Flake the salmon. Add your herbs, zest, egg, mayo, mustard, and the 1/4 cup of flour. Fold this gently until just combined. Seriously, do not overmix ! We want flaky, not dense.
2. Shape and Set: Scoop about 1/4 cup of the mixture and pat it into a firm, round cake about 1 inch thick. Put them on a tray.
3. The Crucial Chill: Stick that tray in the fridge. This step is mandatory. Give them a minimum of 30 minutes . This firms up the binders. Go put the kettle on!
4. The Dredging Station: Set up three shallow dishes—flour, beaten egg, and a huge pile of Panko. Coat each chilled cake firmly: flour, then egg wash, then press hard into the Panko.
5. Heat Check: Pour about 1/4 cup of oil into your pan. Heat it over medium-high heat until it shimmers. If the oil is too cool, your cakes will drink it up.
6. Fry to Golden Glory: Carefully place the coated cakes in the hot oil. Don't crowd the pan! Cook for 5 to 6 minutes per side . Wait for that perfect deep golden crust before you flip!

Pro Tips for Next-Level Salmon Cakes

Want to make this one of your favourite Easy Meals ? Here are my shortcuts:

First, remember that temperature rule. If your heat is too low, you'll end up with greasy sponges. If you see the outside burning, the heat is too high.

You need that consistent sizzle.

If you are trying to be a bit healthier, forget the oil! Try making fantastic Air fryer fish cakes . Spray the Panko crusted salmon cakes liberally with oil, and cook them at 375° F (190° C ) for about 12 minutes, flipping halfway.

They come out unbelievably crisp!

Finally, always use a wire rack when draining. If you put them straight onto kitchen paper, the underside steams and gets soggy.

We’ve worked too hard for that incredible crispness to ruin it at the last minute, haven’t we? Enjoy your Lemon dill salmon cakes !

Let's Talk Serving and Presentation (Making it Posh)

Right then, you’ve smashed the tricky bit—you made beautiful Crispy salmon patties that actually stayed together! Now, how do we make this plating look proper brilliant? Honestly, when I first started this Salmon Cakes Recipe Crispy & delicious journey, I worried about complicated garnishes.

Don't! Plating is simple. Stack two or three cakes slightly offset. It makes them look substantial and inviting.

The bright colour of the homemade Lemon dill salmon cakes aioli is your secret weapon. Dollop a generous spoonful beside them.

You need something sharp to cut the richness. A handful of fresh rocket (that’s arugula, for my American mates) or watercress tossed with a simple vinaigrette is perfect.

It’s an Easy Meals win, isn’t it? Side note: These are also brilliant cold, tucked into a classic British picnic hamper!

Leftovers? Yes, Please! (Storage and Reheating Secrets)

The beauty of these Salmon Cakes is the storage! They are perfect for meal prep. Pop any extras in an airtight container.

They keep well in the fridge for 3 to 4 days. If you want to freeze them, do it before you cook them.

Once they are thawed, proceed with the coating steps.

Now, the golden rule for maintaining that phenomenal Panko crusted salmon cakes texture: DO NOT microwave them! Seriously, they will go sad and soggy.

Reheat them using dry heat. The Air fryer fish cakes method is the best option. Spray them lightly with oil and air fry at 190° C ( 375° F) for about 8 minutes.

They will come out perfectly crispy again. The oven works too, but the air fryer is quicker!

Mix It Up, Mate (Easy Swaps and Dietary Tweaks)

This is one of those lovely Quick salmon dinner recipes you can totally adapt. You want to make this gluten-free? Dead easy.

Just swap the standard flour and panko for certified gluten-free versions. The texture is still absolutely spot on.

Sometimes, if I fancy something really decadent, I substitute half the standard canned fish with flaked, cooked Smoked Salmon . Oh my gosh, the depth of flavour is a game-changer! It turns a simple supper into a gourmet treat.

If you're using Canned salmon recipes , make sure it’s seriously well-drained first.

The Good Stuff (Quick Nutrition Lowdown)

Let’s be real, fish is good for you! These Salmon Cakes are packed with protein—around 30g per serving—and those brilliant Omega-3 fatty acids.

They are proper brain food, you know? This recipe delivers maximum flavour and health benefits for minimal faff. You created something simple, sustainable, and utterly delicious.

Go on, put the kettle on, you’ve totally nailed this meal!