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Smoked Salmon Cakes With Lemon Dill Sauce

Smoked Salmon Cakes With Lemon Dill Sauce

Smoked salmon and potatoes are a terrific combination. Make these for Mom if she's a salmon lover and she will be happy, happy.

  • Prep Time: 15 minutes
  • Total Time: 1 1/4 hours
  • Yield: 4 to 6 servings


  • Lemon Dill Sauce, for serving
  • 1 large Idaho potato, boiled until fork-tender, drained, and mashed or riced
  • 12 ounces (1 1/2 cups) chopped smoked salmon
  • 3 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 3 teaspoons capers, drained
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt, or more as needed
  • 1/2 teaspoon white pepper
  • 10 turns freshly ground black pepper
  • 2 teaspoons freshly squeezed lemon juice
  • 1 large egg
  • 1/4 cup half-and-half
  • 3/4 cup plain dry bread crumbs (see note below)
  • 2/3 cup vegetable oil
  • 1/4 cup chopped green onions
  • 1/4 cup finely minced red bell peppers
  • 1 teaspoon Emeril's Original Essence or other Creole seasoning


  • Prepare the Lemon Dill Sauce, and set aside.

  • Place the mashed or riced potatoes in a medium bowl and set aside. Add the smoked salmon, shallots, garlic, capers, mustard, parsley, 1/4 teaspoon salt, white and black peppers, lemon juice, egg, and half-and-half to the bowl of a food processor and pulse until well-combined, about 20 seconds. Add this to the bowl with the potatoes and fold mixture together, making sure that everything is thoroughly mixed.


  • Divide the mixture into 1/4 cup portions, and form each portion into a small cake. Pat lightly to make a nice smooth shape. Set cakes aside.

  • Combine the bread crumbs with the Creole Seasoning in a bowl. Dredge and redredge each salmon cake in the seasoned crumbs.

  • Heat half of the oil in a large skillet over medium-high heat. Fry half of the cakes in the hot oil until golden brown, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining oil and remaining cakes, wiping the skillet out between batches if necessary.

  • While the cakes are frying, reheat the sauce over very low heat. Do not allow sauce to boil or it will separate.

  • To serve, place 2 salmon cakes on each plate and drizzle some of the Lemon Dill Sauce around the cakes. Sprinkle with some of the green onions and red bell peppers. Serve hot.

  • Note: To make homemade fresh breadcrumbs, remove the crusts from a dense, homemade-type white bread, and process 3 or 4 slices at a time in a food processor or blender until crumbs form. Store in an airtight container at room temperature for up to 3 days.

Recipe Details