Pan-Fried Salmon Cakes
Crispy Scandinavian-style salmon cakes made with canned salmon, panko, and a bright lemon-dill sauce. Ready in 15 minutes—perfect weeknight seafood dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
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Ingredients
- 1 14-oz can canned salmon (drained)
- ½ cup panko breadcrumbs
- 1 whole egg
- 2 tbsp fresh dill (chopped)
- ¼ cup sour cream
- 1 whole lemon (zested + juiced)
Instructions
- 1
Mix salmon, panko, egg, half the dill, salt, and pepper in a bowl until combined.
- 2
Form mixture into 4 patties about 0.75-inch thick.
- 3
Heat oil in a skillet over medium-high until it shimmers, ~90 seconds.
- 4
Fry cakes 3–4 minutes per side until golden brown and crispy on edges.
- 5
Stir sour cream, lemon juice, lemon zest, and remaining dill in a small bowl.
- 6
Serve cakes with lemon-dill sauce and a wedge of lemon.
Tools you’ll need
- mixing bowl
- 12-inch skillet
- spatula
- small bowl
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