Baked Salmon Cakes with Creamy Dill Tartar Sauce

Baked Salmon Cakes with Creamy Dill Tartar Sauce


Salmon Cakes

  • 2 cups of cooked, flaked fish (such as salmon, trout, pickerel)
  • 1 egg, beaten well (depending on how moist the fish is, you can add an extra egg if you need extra binding)
  • ¼ cup panko bread crumbs, plus extra for coating
  • 1 tsp garlic powder
  • 2 tbsp finely chopped white onion, shallot or green onion
  • 2 tbsp chopped fresh dill
  • 1 tbsp Smak Dab Hot and Sweet Dill Mustard
  • Squeeze of fresh lemon juice
  • Sea salt and pepper, to taste
  • Olive oil, for cooking

Dilly Tartar Sauce

Combine in a bowl and serve with fish cakes.


  1. In a large bowl, combine all the ingredients above and fold together lightly. Once mixed, portion about 6 large patties (or 8 smaller ones) into disks, almost like a hockey puck. 
  2. On a plate, sprinkle some panko bread crumbs and one at a time, add the disks and lightly pat with the bread crumbs so they’re lightly coated.
  3. Preheat a frying pan on medium high heat and add about 3 tbsp of oil. Once the oil is hot, add the cakes and gently fry one side at a time until a deep golden brown. (About 3-4 minutes) Flip and repeat on the other side.
  4. Serve warm with Dilly Tartar Sauce.