This recipe for Mini Salmon Cakes with Dill Dip uses fresh salmon. The smaller size of the cakes makes them a perfect appetizer for a party, although they also make a great entree! Serve these cakes plain or with creamy dill sauce.
Fresh Salmon for Mini Salmon Cakes with Dill Dip
Plan your party menu with these mini salmon cake appetizers. They use cooked salmon instead of raw fish, meaning you can use leftover salmon for them. Although you can use canned salmon, these mini cakes taste best with fresh-cooked salmon.
Two methods are listed in the recipe notes for quickly cooking salmon. One is for baking in the oven, and the other is for simmering in water on the stovetop. You can use another method of your own if you prefer it–just be sure to use salmon that is not flavored with a sauce to prevent it from altering the taste of the salmon cakes.
Where Did Salmon Cakes Originate?
Salmon cakes (also known as salmon patties) are believed to have originated from French Croquettes. Nowadays, people often use these names interchangeably, and most countries have their own versions of croquettes and salmon cakes, with the primary purpose being to utilize leftover fish.
Types of Salmon to Use For Mini Salmon Cakes with Dill Dip
You can use any type of salmon for this recipe, but some are tastier and healthier than others. Here is a rundown.
Farmed versus Wild Caught
Wild-caught salmon is usually healthier than farmed salmon. Why? Farmed salmon usually has about double the saturated fat and calories of wild-caught salmon. However, depending on where you live, farmed salmon can be easier to find at grocery stores. Additionally, it can offer a more competitive price point.
Types of Salmon
There are various types of salmon, each with distinct flavors and textures. You do not have to use the best salmon for these cakes, as a flavored binder is added, and the salmon is flaked. Here are some salmon varieties to choose from. You may need to inquire about the species of wild-caught salmon, as they may be labeled simply as ‘wild-caught’ at food stores.
- King Salmon (Chinook) – This is the best-tasting salmon, the most expensive, and a prized catch when fishing. It is one of the rarest of all salmon.
- Sockeye (Red) – A flavorful salmon good for grilling, Sockeye is known for its very red flesh. However, some people argue that its heightened flavor gives it a fishy taste.
- Coho – This type of salmon is leaner than king salmon, with a mild flavor. Although delicious, it does not taste as buttery as King Salmon.
- Pink – This soft fish is most suited for canning.
- Chum – This salmon is considered delicious but drier than other varieties. Add a sauce to it to help moisten it.
- Atlantic (Salmo Salar) – Farmed salmon with a mild flavor and a large size.
Steps to Preparing Mini Salmon Cakes with Dill Dip
This recipe is quick and easy to prepare with leftover salmon. However, if you are cooking fresh salmon, that will add about 10-15 more minutes to the recipe. Additionally, it is helpful to chill the salmon after mixing it to help the salmon cakes maintain their shape during sautéing. Note that salt or pepper is not added to the binder, only to the tops of the sauteed salmon cakes while cooking. This is to help prevent oversalting since leftover salmon can have salt added during cooking. If the salmon cakes are not salty enough after you cook them, sprinkle them with salt when serving.
Here are the steps for these salmon cakes:
Dill Sauce
The dill sauce contains fresh dill, which gives it a more flavorful taste than dried. It is easy to make. Just chop the dill and stir all the ingredients today. Store the sauce in the refrigerator if you make it ahead of time. Let it sit for 15 minutes before serving to take the chill off.
Other Dishes You Might Enjoy
If you enjoy this appetizer, consider trying some of my other seafood recipes. Click on each name to link to the recipe.
Mini Salmon Cakes with Dill Dip
Ingredients
Salmon
- 1 ½ pounds cooked salmon
Salmon Cakes
- 1 medium-sized shallot
- 1 clove garlic
- 2 teaspoons olive oil for sauteing (can substitute other high-heat cooking oil)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped (can substitute chopped fresh dill)
- 1 tablespoon cream
- 3 tablespoons mayonnaise
- 1 tablespoon coarse ground dijon mustard
- 1 ½ tablespoons Worcestershire sauce
- 1 large egg
- ½ cup panko breadcrumbs (use crushed Chex Rice Cereal for gluten-free cakes)
Breadcrumb Coating
- ¾ cup panko breadcrumbs
- 2 tablespoons cooking oil
- 2 large green onions, sliced for garnish (optional)
Dill Sauce
- 1 cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons lemon juice
- ⅛ teaspoon white pepper
- ¼ cup fresh dill, chopped
Instructions
Salmon
- For Cooked Salmon: Remove the skin and any bones and flake the salmon. Set aside. If uncooked, see the recipe notes for quick ways to cook it.
Salmon Cakes
- Place the shallot and garlic into an electric chopper and pulse until finely chopped.
- Add olive oil to a skillet. Saute the shallots and garlic on medium-low heat for about a minute–until wilted and the garlic becomes fragrant. Move the cooked shallots and garlic to a medium-sized mixing bowl.
- Rinse the food chopper. Add the parsley and pulse until finely chopped. Place the parsley into the bowl with the shallots. Add melted butter, lemon juice, parsley, cream, mayonnaise, mustard, Worcestershire, egg, and bread crumbs. Mix well.
- Fold in the salmon and mix, being careful not to overmix. Place salmon mixture into the refrigerator for 30 minutes to chill so it will be easier to form into cakes.
Breadcrumb Coating
- Place the bread crumbs onto a flat, shallow plate or bowl.
- Measure 2 tablespoons of salmon mixture and roll it into a ball. Flatten to make a cake. If it is too wet, add a few more breadcrumbs. If too dry, add more cream.
- Then dredge the cake through the breadcrumbs.
- Add 2 tablespoons of olive oil to a skillet and heat. Add the salmon cakes and sprinkle with salt and pepper. (Do not crowd the pan.) Cook for 3 minutes on each side until browned, and the internal temperature reaches 145-160°F. Press the cakes with a spatula to thin them. Add more cooking oil if needed to fry all the cakes. Drain on paper towels. Garnish with green onions or fresh-chopped dill.
Dill Sauce
- Mix the ingredients.
- Serve immediately as a side dip for the salmon cakes. Store in the refrigerator.