These Baked Salmon Cakes with Dill-Mustard Sauce are a huge hit in my home, and I’m not alone in loving them—my wife Michele and daughter Lilly can’t get enough! Forget the bland, rubbery salmon cakes from the frozen aisle; these homemade gems are packed with flavor and texture, plus they’re made with minimal salt! The fresh salmon pairs beautifully with a mix of Dijon mustard, capers, herbs, and spices, creating a deliciously moist, flaky interior and a golden, crispy outside. And let’s talk about that Dill-Mustard Sauce: it’s creamy, tangy, and the perfect bright finish that elevates every bite. Give these a try—you’ll never look at frozen salmon cakes the same way again!
Dr.Blake’s Top Tip: These mini-cakes make the perfect appetizer for a dinner party, and this sauce is delicious on chicken or as a dipping sauce for vegetables.
- Yield: 10 salmon cakes
Ingredients
Salmon Cakes:
1 pound fresh salmon filet
1 large egg
1 tablespoon low fat or plant based milk
1 teaspoon Worcestershire sauce
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped parsley
2 teaspoons chopped chives
1 teaspoon capers, rinsed and chopped
1/2 teaspoon garlic powder
1 teaspoon paprika
Pinch of cayenne pepper, or to taste
1/4 cup plain panko breadcrumbs
Freshly ground black pepper, to taste
Non-stick cooking spray
Lemon wedges, for serving
Dill-Mustard Sauce, for serving, optional
Dill-Mustard Sauce:
2 tablespoons nonfat plain yogurt
2 tablespoons light mayonnaise
1 teaspoon chopped chives
2 teaspoons chopped dill
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon finely grated lemon zest
Pinch of cayenne pepper, or to taste
Fresh ground black pepper, to taste
Instructions
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Preheat the oven to 400° F. Cut about a third of the thinnest end portion of the salmon filet, separating it from the thicker part of the fish. Place the salmon pieces, skin side down, on a rimmed baking sheet lined with foil or parchment paper. Roast the fish until it just starts to cook, before it becomes opaque, about 5 minutes for the thinner piece and 8 minutes for the thicker portion, depending on the size of your filet. Remove the fish and set aside to cool. Once cool enough to handle, remove the skin and flake the salmon. If necessary, finely chop any center pieces that are less cooked, set aside.
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In a medium bowl whisk the egg, milk and Worcestershire sauce together. Add the mayonnaise, mustard, parsley, chives, capers, garlic powder, paprika, cayenne and breadcrumb. Season with black pepper and stir to combine. Using a rubber spatula, fold in the salmon.
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Position a rack in the upper third part of the oven and increase the temperature to 425°F. Line a baking sheet with parchment paper or foil and spray generously with nonstick spray. Using a heaping one-ounce ice cream scoop, about two tablespoons, scoop the salmon into ten mounds. Slightly dampen fingers with water and gently press the salmon into 2-inch cakes. Spray the tops of the cakes with cooking spray. Bake until each side of the cakes are golden brown, flipping halfway through, about 4 minutes per side. Serve with lemon wedges and Dill-Mustard Sauce, if desired.
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For the Dill-Mustard Sauce, whisk all ingredients together in a small bowl. Store refrigerated in an airtight container.
Notes
387 mg K+ with fresh salmon filet
Nutritional value includes salmon cakes plus dill-mustard sauce
