Wild Salmon Cakes with Capers & Dill

  • by Omaha Steaks
lemon pepper salmon cakes served with slice of lemon
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Always wondered how to make salmon cakes? It’s easy! This classic wild salmon cakes recipe makes for an easy dinner party appetizer or a great main dish with a green salad. Follow this delicious recipe and you will have a dish that is sure to impress anyone who gets to try your homemade wild salmon cakes with capers & dill.

How to Make Salmon Cakes

This dish is best served with our Wild Alaskan Skin-On Sockeye Salmon. This salmon has a light and airy texture that is perfect for this salmon cakes recipe.

1. Bake Salmon 8-10 Minutes

Start by preheating your oven to 400°F, brush fillets with olive oil, and season with our Signature Seafood Rub. Place fillets on a parchment paper-lined baking sheet and bake in the oven for 8-10 minutes. Flake salmon into large chunks in a large bowl and set aside.

2. Sauté the Vegetables

Cook red pepper, green onions, celery, garlic, salt, and pepper for 3-5 minutes in a skillet over medium heat.

3. Combine All Ingredients, Form into Patties & Refrigerate

Gently fold together salmon and red pepper mixture along with the remaining ingredients. Divide into portions and form 16 appetizer-sized salmon cakes or the desired number of patties, and serve on buns. Refrigerate for at least 1 hour.

4. Pan Sear the Salmon Cakes

Heat remaining oil in a skillet set over medium heat and cook salmon cakes in batches for 8-10 minutes, turning once. The salmon cakes are done when the internal temperature reaches 145°F and the crust is golden brown.

Follow the recipe below and serve with Omaha Steaks Lemon Dill Tartar Sauce. Finish off your meal with a decadent dessert and you’re set for an incredible appetizer or main dish at home.

Wild Salmon Cakes with Capers & Dill

Delicious salmon cakes
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: salmon cakes
Servings: 16 Salmon Cakes

Ingredients

  • 4 6 oz. World Port Seafood Wild Salmon Fillets
  • 1/3 cup olive oil divided
  • 2 tsp. Omaha Steaks Signature Seafood Rub with Citrus & Herb, or your favorite seafood seasoning divided
  • 1/2 cup diced red pepper finely diced
  • 4 green onions finely sliced
  • 1 stalk celery finely diced
  • 2 cloves garlic minced
  • 1/4 tsp. each salt and pepper
  • 1 cup dry bread crumbs
  • 3 eggs beaten
  • 1/4 cup mayonnaise
  • 1 Tbsp. lemon juice
  • 1 Tbsp. capers chopped
  • 1 Tbsp. whole grain mustard
  • 1 Tbsp. finely chopped fresh dill
  • 2 tsp. Worcestershire sauce

Instructions

  • Preheat oven to 400°F. Arrange salmon fillets on a parchment paper-lined baking sheet. Brush fillets with 2 Tbsp. of olive oil, season with 1 Tsp. of  Signature Seafood Rub. Bake for 8-10 minutes or until fish just starts to flake; let cool completely. Over a large bowl flake salmon into chunks.
  • Heat 1 Tbsp. oil in a skillet over medium heat, add red pepper, green onions, celery, garlic, salt, and pepper. Cook for 3-5minutes or until tender. Remove from heat and let cool completely.
  • Gently fold together salmon, red pepper mixture, breadcrumbs, eggs, mayonnaise, lemon juice, capers, mustard, dill, Worcestershire sauce, and remaining rub. Divide into 16 portions or form into the desired number of patties. Cover and refrigerate for 1-8 hours.
  • Heat remaining oil in a skillet set over medium heat. In batches, cook salmon cakes for 8-10 minutes, turning once. Cook until patties are golden brown and have reached 145°F. Transfer to paper towel-lined plate. If desired serve with Omaha Steaks Lemon Dill Tartar Sauce.

Tip: Shape salmon cakes into larger patties for burger size if desired.

    More Salmon Recipes

    Editor’s Note: This post was updated in November 2021 for freshness and comprehensiveness.

    Wild Salmon Cakes with Capers & Dill

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