Fish Cakes with Smoked Salmon, Dill, and Capers

This is a relatively simple and delicious fresh fishcake.  The smoked salmon abd capers add a bit of extra flavor.  Serve with fresh tartar sauce or aiolli.  Adapted from Cooks Illustrated.


  • 1 c bread crumbs (use panko for the crunchiest texture)
  • 1 T chopped fresh dill
  • 4 oz finely chopped smoked salmon
  • 1 T chopped capers
  • 2 T mayonnaise
  • 4 t lemon juice
  • 1 scallion, sliced thin
  • 1 small shallot, minced
  • 1 t Dijon mustard
  • 1/2 t salt
  • 1/4 t pepper
  • pinch cayenne pepper
  • 1 pound skinless salmon fillet, cut into 1-inch pieces
  • 1/2 c vegetable oil


  1. Combine 3 T bread crumbs, dill, capers, smoked salmon, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl.
  2. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces: transfer each batch to bowl with bread crumb mixture, and gently mix until uniformly combined.
  3. Place remaining bread crumbs in pie plate, and using a 1/3 c measure, scoop out a small handfull of salmon mixture and transfer to a baking sheet: repeat to make 8 cakes.
  4. Carefully coat each cake in bread crumbs, gently patting into disk measuring ~3 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
  5. Heat oil in medium skillet over medium-high heat until shimmering, then place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes.
  6. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes.
  7. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.

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