Savory Wild Salmon Cakes with Creamy Dill Sauce Recipe

 

There’s something incredibly comforting about a plate of homemade salmon cakes, especially on a cozy evening when the rain gently taps against the window. I can’t help but remember the summer of my childhood—sizzling summer afternoons spent fishing with my grandpa by the lake. We’d catch wild salmon and, on the best days, he’d whip up the most delicious salmon patties. The savory aroma would fill the house, pulling everyone to the kitchen, their anticipation sweetened by the promise of a warm, hearty meal. That’s the magic of salmon cakes, and I’m thrilled to share my take on this nostalgic dish: Wild Salmon Cakes With Creamy Dill Sauce.

This recipe is not just another meal; it’s an embrace after a long day, and it brings the flavors of summer back to life. The crispy exterior gives way to a tender, flaky center, and when paired with that zesty creamy dill sauce? Oh my, you’re in for a treat! Let’s dive in and make some culinary memories together!

Why You’ll Love This Recipe

• Quick and easy for weeknight dinners – just under 30 minutes from start to finish!
• Pack a flavorful punch with minimal ingredients.
• Perfectly crispy on the outside and deliciously tender on the inside.
• Healthier than traditional fried cakes but just as satisfying.
• Budget-friendly and a great way to use leftover salmon!

Ingredients

Here’s what you’ll need to whip up these delightful cakes:

• 1 pound wild-caught salmon, cooked and flaked (fresh or leftover)
• 1/2 cup breadcrumb (panko works wonders for crispiness!)
• 1/4 cup mayonnaise (creamy, dreamy goodness)
• 1 large egg, lightly beaten
• 2 tablespoons fresh dill (or 1 tablespoon dried, but fresh is always best!)
• 1 tablespoon Dijon mustard (for that extra zing)
• 1 teaspoon garlic powder (fresh garlic adds more punch if you have it on hand)
• Salt and pepper to taste
• Olive oil for frying (or butter for a richer flavor)

For the Creamy Dill Sauce:

• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon fresh dill (again, fresh really makes a difference here)
• 1 tablespoon lemon juice (to brighten it up!)
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Salmon: If you’re using fresh salmon, cook it by steaming or baking it until it’s just cooked through (about 10 minutes at 375°F). If you’re lucky enough to have leftover salmon, this step is already done for you!
2. Mix Ingredients: In a large mixing bowl, combine the flaked salmon, breadcrumbs, mayonnaise, beaten egg, dill, Dijon mustard, garlic powder, and season with salt and pepper. Now, here’s the key: don’t overmix! Just gently fold everything together until combined; overmixing will lead to dense cakes, and nobody wants that.
3. Form the Patties: Use your hands to form the mixture into patties about 2-3 inches wide. This should make about six nice-sized cakes. Place them on a plate and refrigerate for about 15 minutes. Chilling helps them firm up and hold their shape during cooking.
4. Fry the Cakes: Heat a generous drizzle of olive oil (or butter for that extra richness) in a large skillet over medium-high heat. Once hot, carefully add the salmon cakes. Cook for about 4-5 minutes on each side, or until they’re beautifully golden brown and crispy.
5. Make the Sauce: While the cakes are cooking, whip up the creamy dill sauce! In a small bowl, mix together the sour cream, fresh dill, lemon juice, and season with salt and pepper. Taste it—add more lemon juice if you’re feeling zesty!
6. Serve: Once those salmon cakes are golden and crispy, serve them hot with a generous dollop of creamy dill sauce on top. Pair with a fresh salad or some crusty bread, and you’re set!

Pro Tips & Variations

Ready to get a little adventurous? Here are some fun twists you can try:

• Add Heat: Spice things up with a pinch of cayenne or some chopped jalapeños mixed into your salmon mixture.
• Switch Up the Herbs: If dill isn’t your favorite, fresh parsley or tarragon would work beautifully too!
• Make It Gluten-Free: Substitute breadcrumbs for crushed gluten-free crackers or almond flour.
• Top It Off: Try serving your salmon cakes with a squeeze of fresh lemon or a sprinkle of capers for an extra layer of flavor.

Serving Suggestions

I love serving these salmon cakes with a side of mixed greens dressed in a light vinaigrette, perhaps with some crispy roasted potatoes on the side. If you’re feeling indulgent, serve it up on a toasted bun with a slice of ripe tomato and some lettuce for a delightful salmon burger! And let’s be honest, a glass of chilled white wine pairs perfectly with the fresh flavors of this dish, making it a lovely dinner treat.

Storage Tips

If you happen to have any leftovers (though that’s rare around my house!), you can store them in an airtight container in the fridge for up to three days. To reheat, place them in a skillet over medium heat until warmed through. You can also freeze the uncooked patties! Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to three months. When you’re ready to cook, just pop them right into the hot skillet—no need to thaw. Enjoy the convenience!

FAQs

Can I use canned salmon for this recipe?

Absolutely! Canned wild salmon is a fantastic option, and you can save time on cooking. Just drain it well and break it up before adding it to your mixture.

How do I make these salmon cakes spicier?

If you’re craving some heat, consider adding red pepper flakes or chopped jalapeños to the mixture. You could even mix in a splash of hot sauce into the creamy dill sauce for an added punch!

Is there a substitute for mayonnaise in the recipe?

Yes, you can use Greek yogurt for a lighter option, or even a vegan mayo if you’re looking for a plant-based alternative.

Can I prepare these in advance?

Definitely! You can mix the ingredients and form your patties up to a day ahead of time. Just store them in the fridge until you’re ready to cook. This can deepen the flavors and make for an even quicker meal!

Conclusion

And there you have it—delicious Wild Salmon Cakes With Creamy Dill Sauce that blend nostalgia with a fresh and delightful taste. I hope you enjoy making these as much as I do, and I can’t wait to hear about your culinary adventures! Have you made salmon cakes before? If so, I’d love to know how it turned out or any personal twists you put on this recipe. Happy cooking, my friends, and remember: great food, great memories!