Crispy Dill Salmon Cakes with Quick Pickle Relish

Why You’ll Love This Recipe

• Crispy, buttery cracker crust outside with tender, flaky salmon inside.
• Bright dill and lemon zest keep every bite fresh and lively.
• Quick pickle relish cuts through richness with tangy crunch.
• Complete dinner: golden salmon cakes plus comforting herbed potatoes.

Grocery List

• Produce: Persian/English cucumbers, red onion, shallot, fresh dill, fresh parsley, lemons, baby Yukon Gold potatoes.
• Dairy: Unsalted butter, mayonnaise (or use your preferred brand).
• Pantry: Salmon fillet or canned salmon, buttery crackers (e.g., Ritz), Dijon mustard, apple cider vinegar, sugar, kosher salt, black pepper, Old Bay or paprika, neutral oil, olive oil.

Full Ingredients

Salmon Cakes

• 1 lb skinless salmon fillet, patted dry (or 14 oz canned salmon, drained and flaked)
• 3/4 cup (60 g) crushed buttery cracker crumbs (in the mixture)
• 1/2 cup (40 g) crushed buttery cracker crumbs (for coating)
• 1 large egg
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp finely minced shallot
• 2 tbsp finely chopped fresh dill
• 1 tsp finely grated lemon zest
• 1/2 tsp kosher salt (reduce to 1/4 tsp if crackers are very salty)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp Old Bay seasoning or sweet paprika
• 2 tbsp neutral oil (canola/avocado) + 1 tbsp unsalted butter, for frying
• Lemon wedges, for serving

Quick Pickle Relish

• 1 1/2 cups finely diced Persian or English cucumber (about 2–3 small)
• 2 tbsp minced red onion
• 1/4 cup apple cider vinegar
• 2 tbsp water
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1 tbsp chopped fresh dill
• 1/4 tsp mustard seeds (optional)

Herbed Potatoes

• 1.25 lb baby Yukon Gold potatoes, halved
• 1 tsp kosher salt (for the boiling water)
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Make the quick pickle relish

In a small bowl, combine the diced cucumber, red onion, apple cider vinegar, water, sugar, kosher salt, fresh dill, and mustard seeds (if using). Stir to dissolve the sugar and salt. Let the relish stand at room temperature for at least 15 minutes, tossing once or twice. This quick soak brightens the flavors while you cook.

Step 2: Cook the salmon (skip if using canned)

Preheat the oven to 400°F. Place the salmon fillet on a parchment-lined sheet pan, rub lightly with oil, and season with a pinch of salt and pepper. Roast for 12–14 minutes, just until the thickest part turns opaque and flakes easily (125–130°F for medium). Cool for 5 minutes, then flake into large pieces, removing any pin bones. If using canned salmon, simply drain well and flake in a bowl.

Step 3: Boil the potatoes

Place the halved baby potatoes in a medium pot, cover with cold water by 1 inch, and add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook 12–15 minutes until the potatoes are knife-tender. Drain well and let steam off in the colander for a minute.

Step 4: Mix and shape the salmon cakes

In a large bowl, whisk the egg, mayonnaise, Dijon, shallot, dill, lemon zest, salt, pepper, and Old Bay. Fold in the flaked salmon and 3/4 cup cracker crumbs until the mixture holds together but is still moist. Divide into 8 portions (about 1/3 cup each) and form 3-inch patties. Place the remaining 1/2 cup cracker crumbs on a plate and gently coat each patty on both sides. Chill the patties on a plate in the fridge for 10 minutes to set while you heat the pan.

Step 5: Pan-fry to a crispy golden crust

Heat 2 tbsp oil and 1 tbsp butter in a large nonstick skillet over medium heat. When shimmering, add the patties in a single layer without crowding (cook in two batches if needed). Fry 3–4 minutes per side until deep golden and crisp. Transfer to a paper-towel-lined plate. The cakes are ready when hot throughout and the exterior is nicely browned.

Step 6: Finish the herbed potatoes

Return the drained potatoes to the warm pot. Add the butter, olive oil, parsley, dill, lemon zest, and lemon juice. Toss gently until the butter melts and coats the potatoes. Season with pepper and a pinch more salt to taste.

Step 7: Plate and serve

Spoon a generous mound of quick pickle relish over each salmon cake. Add a side of herbed potatoes and lemon wedges for squeezing. Serve immediately while the cakes are crisp and the potatoes are warm.

Pro Tips

• Chilling the patties for 10 minutes helps them hold together and brown evenly.
• Crush crackers into fine, sand-like crumbs for the mixture, but keep a few slightly larger bits for the coating to boost crunch.
• Use canned salmon to save time—just drain thoroughly so the mixture isn’t wet.
• Pan temperature matters: medium heat ensures the crust crisps without burning before the centers heat through.
• Zest lemons directly over the bowl so their aromatic oils land in the mixture.

Variations

• Swap the crackers: Use panko or crushed saltines; add 1–2 tsp melted butter to the crumbs for richer browning.
• Add briny pop: Stir 1–2 tbsp chopped capers into the salmon mixture or relish.
• Spice it up: Add 1/4–1/2 tsp crushed red pepper flakes or a dash of hot sauce to the mixture.

Storage & Make-Ahead

Shape patties up to 24 hours in advance; cover and refrigerate. Cooked salmon cakes keep 3 days in an airtight container; reheat in a 375°F oven for 8–10 minutes to re-crisp. Freeze uncooked patties on a sheet pan until solid, then store in a freezer bag up to 2 months; thaw overnight and pan-fry. The relish tastes best within 24 hours (keep chilled). Herbed potatoes are best fresh but rewarm gently in a skillet with a splash of water.

Nutrition (per serving)

Approx. 670 calories; 31 g protein; 44 g carbohydrates; 34 g fat; 3 g fiber; 920 mg sodium (varies by crackers and salt). Values are estimates.