These Lemon Dill Salmon Cakes with Tartar Sauce are the ultimate comfort food with a gourmet twist — golden, crispy on the outside, tender and flaky inside, and bursting with bright, fresh flavors of lemon, dill, and garlic.

This dish brings together the freshness of seafood with the coziness of home cooking. Whether served as a light lunch, elegant appetizer, or satisfying dinner, it’s a meal that’s guaranteed to impress — with minimal effort and maximum flavor.

Why I Love This Recipe

I love this recipe because it’s simple, versatile, and incredibly flavorful. You can make it with fresh or leftover salmon, and it still turns out beautifully moist inside and crisp outside.

The combination of lemon and dill gives the cakes a refreshing brightness that perfectly complements the savory fish. The homemade tartar sauce adds a creamy tang that ties the entire dish together.

Plus:

• It’s easy to prepare with pantry staples.
• A great way to use leftover cooked salmon.
• Works perfectly as a main dish, sandwich filling, or appetizer.
• It’s nutritious — packed with protein, omega-3s, and wholesome ingredients.

These salmon cakes strike that perfect balance between comforting and elegant, and that’s why I keep coming back to them.

Why It’s a Must-Try Dish

If you love salmon, you must try this recipe because it captures everything amazing about seafood — flaky, moist, flavorful, and satisfying.

The lemon-dill combination gives it a refreshing Mediterranean flair, while the crispy texture makes it irresistibly satisfying. And when you pair it with creamy tartar sauce, you get an explosion of flavors — savory, tangy, zesty, and herby — all in one bite.

It’s a restaurant-quality dish you can easily make at home in under 30 minutes!

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Servings and Nutrition

• Servings: 4 (makes about 8 salmon cakes)
• Calories: ~420 kcal per serving (including tartar sauce)
• Course: Main Course / Appetizer
• Cuisine: American / Mediterranean Fusion

Ingredients

For the Salmon Cakes:

• 1 lb (450 g) cooked salmon, flaked (freshly cooked or leftover)
• 1/3 cup breadcrumbs (or panko for extra crispiness)
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 2 green onions, finely sliced
• 1 lemon – zest and 1 tbsp juice
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil or butter (for cooking)

For the Tartar Sauce:

• 1/2 cup mayonnaise
• 1 tbsp dill pickles, finely chopped
• 1 tsp capers, minced (optional but recommended)
• 1 tsp lemon juice
• 1 tsp fresh dill or parsley, chopped
• Salt and pepper to taste

Optional Garnish:

• Lemon wedges
• Fresh dill sprigs

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Tartar Sauce

1. In a small bowl, combine mayonnaise, pickles, capers, lemon juice, dill, salt, and pepper.
2. Mix well until smooth and creamy.
3. Cover and refrigerate while preparing the salmon cakes (this helps the flavors blend).

Step 2: Prepare the Salmon Mixture

1. In a large bowl, flake the cooked salmon with a fork — leaving a few small chunks for texture.
2. Add breadcrumbs, mayonnaise, egg, herbs (dill and parsley), green onions, lemon zest, lemon juice, and Dijon mustard.
3. Season with salt and pepper to taste.
4. Mix gently until everything is combined — the mixture should hold together but still be moist.

If too wet: add more breadcrumbs.
If too dry: add a spoonful of mayonnaise or lemon juice.

Step 3: Shape the Salmon Cakes

1. Divide the mixture into 8 equal portions.
2. Form each portion into a small patty about 1 inch thick.
3. Place them on a plate and chill in the refrigerator for 10–15 minutes (this helps them firm up and prevents breaking while cooking).

Step 4: Pan-Sear the Salmon Cakes

1. Heat olive oil or butter in a large non-stick skillet over medium heat.
2. Once hot, add the salmon cakes in a single layer (do not overcrowd).
3. Cook for 3–4 minutes per side, or until golden brown and crispy.
4. Transfer to a paper towel-lined plate to remove excess oil.

Step 5: Serve

1. Serve the hot salmon cakes with a dollop of tartar sauce on the side or drizzled on top.
2. Garnish with lemon wedges and fresh dill for a restaurant-quality presentation.

How to Serve

Lemon Dill Salmon Cakes are wonderfully versatile. You can serve them in several ways:

• With tartar sauce and a side salad for a light meal.
• On a toasted brioche bun with lettuce and tomato for salmon burgers.
• Over buttery mashed potatoes or garlic rice for a hearty dinner.
• As bite-sized mini cakes for party appetizers.
• With steamed vegetables and lemon butter drizzle for a clean, wholesome plate.

Recipe Tips

• Chill the salmon mixture before frying — it helps the cakes hold their shape.
• Use fresh herbs for the best flavor — especially dill and parsley.
• If using canned salmon, drain it thoroughly and remove any bones or skin.
• For extra crunch, coat the patties lightly in panko before frying.
• Add a bit of hot sauce or cayenne pepper for a spicy kick.
• Don’t overcrowd the pan; cook in batches if necessary for even browning.

Recipe Variations

1. Baked Salmon Cakes:
   • Place cakes on a parchment-lined tray.
   • Bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
2. Air Fryer Version:
   • Spray with oil and cook at 375°F (190°C) for 10–12 minutes.
3. Spicy Lemon Salmon Cakes:
   • Add chili flakes or a dash of sriracha to the mixture.
4. Greek-Style Salmon Cakes:
   • Replace dill with oregano and add crumbled feta cheese.
5. Gluten-Free Option:
   • Use almond flour or gluten-free breadcrumbs instead of regular.

Freezing and Storage

• To Store: Keep leftover salmon cakes in an airtight container in the refrigerator for up to 3 days.
• To Reheat: Reheat in a skillet or oven at 350°F (175°C) for about 10 minutes until warm and crisp.
• To Freeze (before or after cooking):
  • Place cakes on a baking sheet and freeze until firm, then transfer to a freezer bag.
  • Freeze for up to 1 month.
  • Thaw overnight in the refrigerator before reheating.

Special Equipment Needed

• Non-stick skillet or cast-iron pan
• Mixing bowls
• Spatula or tongs
• Zester for lemon
• Food processor (optional, for flaking cooked salmon evenly)

FAQ

Q1: Can I use canned salmon instead of fresh?
Yes! Just make sure to drain it well and remove bones and skin.

Q2: Can I prepare them ahead of time?
Absolutely. You can shape the cakes and refrigerate them for up to 24 hours before cooking.

Q3: What kind of salmon works best?
Any cooked salmon works — baked, grilled, or poached. Wild-caught salmon has the best flavor.

Q4: Can I skip the tartar sauce?
Yes, though it pairs beautifully! You can replace it with lemon aioli or yogurt-dill dip instead.

Q5: How do I make them spicier?
Add a pinch of cayenne pepper, chili flakes, or hot sauce to the mixture.

Conclusion

These Lemon Dill Salmon Cakes with Tartar Sauce are a perfect example of simple ingredients transforming into something extraordinary. With crisp golden edges, flaky salmon centers, and a zesty tang from lemon and dill, every bite feels light, refreshing, and deeply satisfying.

Whether you’re looking for a quick dinner, an elegant brunch dish, or a make-ahead appetizer, this recipe checks every box. The homemade tartar sauce adds that creamy, tangy contrast that makes the meal complete.

Serve it once, and it’ll quickly become one of your go-to salmon recipes — healthy, flavorful, and beautifully balanced.