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the best salmon cakes

The Best Salmon Cakes with Caper Dill Aïoli


These are the BEST salmon cakes. They come together quickly, freeze up nicely, and are perfect for the youngest eaters, too!


  • 24 oz. salmon filets
  • 1 Tbsp. olive oil
  • 1/4 tsp. salt and 1/4 tsp. pepper
  • 1/2 cup mayonnaise
  • 1 Tbsp. lemon juice (about 1/2 lemon)
  • 2 Tbsp. capers
  • 1 tsp. dried dill
  • 2 eggs, whisked
  • 1/2 cup breadcrumbs
  • 1 tsp. garlic powder
  • 1 tsp. lemon pepper


  1. Pre-heat oven to 400 degrees.
  2. Put salmon in a glass baking dish (lined with foil to make clean up easy) and drizzle with olive oil and season with salt and pepper.
  3. Top with foil and bake for about 15-20 minutes, or until cooked through. Cooking time will vary, depending on the size of filet.
  4. While fish is cooking, mix together the aïoli in a small bowl: mayonnaise, lemon juice, capers, dried dill. Taste and season with a pinch of salt and pepper.
  5. When fish is done and cool enough to touch, mix together flaked salmon and remaining ingredients.
  6. Heat large sauté pan over medium-high heat. Prepare pan with a drizzle of olive oil. Scoop 1/3 cup mixture of salmon and gently flatten into a patty shape. Cook in batches, for about 2 minutes per side, until golden brown, being careful to not crowd the pan.
  7. Serve with aïoli.


  • Easy to bake salmon ahead of time and then make a day or two later
  • You can wrap salmon cakes in plastic wrap and freeze. Simply heat in microwave until hot. (I did 30 seconds on each side.)
  • If you want to turn these into burgers, use 1/2 cup scoop instead of 1/3 cup.
  • Nutrition is for one cake + aïoli

Keywords: salmon, salmon cakes, easy fish dinner, fish dinner, seafood