Simple easy norwegian salmon cakes recipe with Dill Sauce for Family Dinner
Simple easy norwegian salmon cakes recipe with Dill Sauce for Family Dinner
Ingredients
- For the salmon cakes: 1 14.75-ounce/418 g can salmon, drained well and flaked
- For the salmon cakes: 1 large egg about 1.8 ounces/50 g, without shell
- For the salmon cakes: 3/4 cup panko breadcrumbs 1.6 ounces/45 g, plus more if needed
- For the salmon cakes: 2 tablespoons milk 1 fluid ounce/30 ml
- For the salmon cakes: 1/4 cup finely grated yellow onion 1.4 ounces/40 g
- For the salmon cakes: 2 tablespoons finely chopped fresh dill 0.2 ounce/6 g
- For the salmon cakes: 1 teaspoon Dijon mustard 0.2 ounce/5 g
- For the salmon cakes: 1 teaspoon finely grated lemon zest 0.1 ounce/2 g
- For the salmon cakes: 1/2 teaspoon kosher salt 0.1 ounce/3 g
- For the salmon cakes: 1/4 teaspoon black pepper 0.04 ounce/0.5 g
- For cooking: 2 tablespoons neutral cooking oil divided (1 fluid ounce/30 ml)
- For the dill sauce: 1/2 cup sour cream 4 ounces/120 g
- For the dill sauce: 2 tablespoons mayonnaise 1 fluid ounce/30 g
- For the dill sauce: 1 tablespoon fresh lemon juice 0.5 fluid ounce/15 ml
- For the dill sauce: 1 tablespoon finely chopped fresh dill 0.1 ounce/3 g
- For the dill sauce: 1 teaspoon Dijon mustard 0.2 ounce/5 g
- For the dill sauce: Pinch of kosher salt and black pepper to taste
Instructions
- Make the dill sauce: In a small bowl, stir together the sour cream, mayonnaise, lemon juice, dill, Dijon mustard, salt, and pepper. Cover and refrigerate while you prepare the salmon cakes.
- In a large bowl, combine the panko and milk. Let stand for 2 minutes so the crumbs soften slightly.
- Add the drained salmon, egg, grated onion, dill, Dijon mustard, lemon zest, salt, and pepper. Gently mix with a fork just until evenly combined. Do not mash the salmon into a paste.
- Shape the mixture into 8 equal patties, about 2 1/2 inches wide. If the mixture feels too wet to shape, mix in 1 to 2 tablespoons additional panko. If time allows, refrigerate the patties for 10 minutes to help them firm up.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 patties, leaving space between them. Cook for 3 to 4 minutes per side, until deeply golden and heated through. Transfer to a plate and repeat with the remaining oil and patties.
- Serve the warm salmon cakes with the chilled dill sauce, lemon wedges if desired, and your favorite simple sides.
This easy norwegian salmon cakes recipe brings a gentle Scandinavian-inspired dinner to the table without requiring hard-to-find ingredients or complicated techniques. The patties are tender in the middle, lightly crisp at the edges, and especially family-friendly with a cool, lemony dill sauce on the side. Using canned salmon makes this a practical option for a weeknight when you want a fish dinner that feels a little more special than a simple fillet.
Why families love these Norwegian-style salmon cakes
Norwegian fish cakes, often called fiskekaker, are beloved for their mild flavor and soft, comforting texture. This version takes that approachable idea and turns it into small, pan-seared salmon patties that are easy for beginners to manage. The flavor is fresh rather than strongly fishy: dill, lemon, a little onion, and mustard brighten the salmon without overwhelming it. The creamy sauce is also served separately, which is helpful for selective eaters who prefer to dip.
Another advantage is flexibility. A can of salmon is shelf-stable until opened, so it is useful to keep on hand for last-minute meals. The cakes pair naturally with inexpensive sides such as boiled potatoes, frozen peas, roasted carrots, or a cucumber salad. For a cozy Nordic-inspired menu, serve them with simple potatoes and a little extra dill. If your family enjoys comforting Scandinavian flavors, our Finnish salmon soup with potatoes is another gentle, warming dinner to save for a cooler evening.
Tips for an easy norwegian salmon cakes recipe that holds together
The key to neat, golden patties is managing moisture. Drain the canned salmon thoroughly before mixing, and gently flake it with a fork. If you find skin or soft bones in the can, they are optional to remove; leaving them in is safe for most people and they break down easily, but removing them can make the texture more familiar for children. Avoid vigorously stirring the mixture, since overmixing can make the cakes dense.
When shaping, lightly damp hands prevent sticking. If the mixture seems soft, give it a short rest in the refrigerator before cooking. A nonstick skillet and moderate heat are ideal: high heat can brown the outside before the center is hot, while low heat will not create the appealing crust that helps the patties stay intact. Let each cake cook undisturbed until the underside releases easily before attempting to turn it.
For a small flavor variation, add finely chopped chives in place of some of the dill, or tuck a little minced celery into the mixture for extra crunch. A pinch of smoked paprika is tasty but less traditional. If you prefer a more delicate sauce, use Greek yogurt in place of sour cream. For a dairy-free meal, choose a plain dairy-free yogurt or sour cream alternative and use an unsweetened dairy-free milk in the cakes.
Serving ideas for salmon patties and dill sauce
This easy norwegian salmon cakes recipe is satisfying with buttery baby potatoes, green beans, peas, or a crisp green salad. A bright cucumber salad is particularly nice because its cool crunch balances the warm, savory cakes. For a larger spread, begin with a simple salad and finish with fruit. You can also turn leftovers into a casual lunch by placing a reheated patty in a soft bun with lettuce, cucumber, and a spoonful of dill sauce.
For more globally inspired, uncomplicated family meals, try these Swedish meatballs with cream sauce on another night. If you want a fresh side dish that takes very little cooking, the bright vegetables in this Lebanese fattoush salad make a lively contrast to rich salmon cakes.
Storage, reheating, and food safety
Store leftover salmon cakes and dill sauce in separate covered containers in the refrigerator. The cakes are best within three days, while the sauce should also be used within three days for the freshest flavor. Reheat the patties in a lightly oiled skillet over medium-low heat until hot, or warm them in the oven. The skillet method helps restore their crisp edges; avoid microwaving for too long, as it can make fish patties soft.
Refrigerate cooked fish and dairy-based sauce within two hours of serving. Keep cold leftovers chilled, and discard food that has sat out longer than two hours. If you use raw salmon instead of canned salmon, cook it fully before it goes into the patty mixture. The finished cakes should be hot throughout before serving.
Frequently asked questions
Are Norwegian fish cakes traditionally made with salmon?
Traditional Norwegian fish cakes can be made with several mild white fish, and recipes vary by household and region. These salmon cakes are a Norwegian-inspired adaptation that uses easy-to-find canned salmon and classic Nordic-friendly flavors such as dill, lemon, and mustard.
Can I prepare the patties before dinner?
Yes. Shape the patties, cover them, and refrigerate them for up to 12 hours before cooking. Chilling also helps the patties firm up, making them easier to turn in the skillet.
Can I freeze salmon cakes?
Cooked salmon cakes freeze well for up to two months when wrapped tightly and stored in an airtight container. Thaw them overnight in the refrigerator, then reheat in a skillet or oven. Make the dill sauce fresh after thawing rather than freezing it.
How do I keep salmon patties from breaking?
Drain the salmon very well, use the indicated binder, and do not rush the first side in the pan. If the mixture still feels loose, mix in a small amount of extra breadcrumbs and chill it briefly before shaping.
