Salmon Cakes with Dill Mustard Sauce

We love recipes that use leftovers. These crunchy, tender cakes make a delicious light lunch or appetizer and are a great way to use leftover grilled or poached salmon.

  • 2 tablespoons plus 2 teaspoons olive oil (divided)
  • 1 stalk celery, finely diced
  • 1/2 cup diced onion
  • 1/2 cup diced orange bell pepper
  • 1 1/2 cups cooked salmon, flaked
  • 1 1/2 cups panko breadcrumbs
  • 2 large eggs, beaten
  • 1/2 teaspoon hot sauce
  • 2 tablespoons chopped fresh dill, divided
  • Salt and freshly ground pepper
  • 1/4 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 2 teaspoons Dijon mustard


In a small saute pan over medium-high heat, heat 2 teaspoons of the oil. Saute the celery, onion, garlic, and bell pepper until the onion is translucent, about 4 minutes, set aside.

In a large bowl, mix together the salmon, panko, eggs, and hot sauce. Stir in the cooked vegetables and 1 tablespoon of dill. Season with salt and pepper.

Form the salmon into 8 1/2-inch thick patties. Place in the refrigerator to “set up” for 15 minutes.

In a small bowl, mix together the mayonnaise, yogurt, lemon juice, mustard, and remaining tablespoon of dill.

In a large nonstick saute pan over medium-high heat, heat 2 tablespoons of the oil. Saute the salmon patties until golden brown, about 4 to 5 minutes per side.

Serve with the dill mustard sauce.

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