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The BEST salmon cakes you will ever eat, made with smoked and fresh salmon and topped with an addictive homemade dill tartar sauce by Fraiche Nutrition.
5 from 5 votes

Salmon Cakes

These salmon cakes are packed with rich flavour, and make an amazing appetizer or a main if served with a light green salad.  This makes a lot of salmon cakes, so cut the recipe in half if you're only serving a small crowd. WINE PAIRING: Sandhill Pinot Gris

Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 45 minutes
Total Time 40 minutes
Servings 12


Salmon Cake Ingredients:

  • 3 cups 1/4" diced raw wild salmon, skin removed
  • 1 cup 1/4" diced cold smoked wild salmon
  • 2 tablespoon finely diced chives
  • ¾ cup mayo
  • 1 teaspoon dry mustard
  • ½   cup finely diced red onion
  • ½ cup finely chopped fresh dill plus extra for garnish
  • 3 tablespoon chopped capers
  • 3 cups panko divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 free range eggs beaten
  • neutral oil for frying ie: avocado or canola

Tartar Sauce Ingredients:

  • ¾ cup mayo
  • ¼ cup finely chopped dill pickles
  • ¼ cup finely chopped red onion
  • juice of 1 lemon
  • ¼ cup chopped fresh dill
  • 1 teaspoon drained capers chopped


  1. In a large bowl combine both types of salmon, chives, mayo, dry mustard, red onion, dill, capers, salt, pepper and 1 cup of panko and mix thoroughly. Mix in the eggs until combined.

  2. Line a baking sheet with parchment paper and place the 2 cups of panko on a large plate. Using a large (size 8 or ½ c.) ice cream scoop or your hands, form each salmon cake and carefully place it onto the plate of panko, gently pressing some panko on the top of the cake.  Using a metal spatula, carefully lift the salmon cake onto the prepared cookie sheet and repeat until all of the salmon mixture is used up.  Refrigerate the salmon cakes for 30-60 minutes and prepare the tartar sauce by combining all of the ingredients together in a small bowl.
  3. Line a large plate with paper towel. Add oil to a large frying pan until it is ½” deep. Heat over medium-high heat and fry the salmon cakes in batches, careful not to over crowd the pan (we used a large pan and cooked 4 at a time), until the salmon cakes are golden on each side.  Remove from the pan with a metal spatula and repeat with the remaining salmon cakes.  Serve immediately with the tartar sauce and fresh dill as a garnish if desired.

Recipe Notes

WINE PAIRING: Sandhill Pinot Gris