Simple easy norwegian salmon cakes recipe with Dill Sauce for Family Dinner
Tender, golden Norwegian-inspired salmon cakes made with canned salmon, herbs, and panko, paired with a quick creamy dill sauce. Serve with potatoes, vegetables, or a crisp salad for an easy family dinner.
Servings 4
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.