Pan-Fried Salmon Cakes

Prep Time:
30 mins
Total Time:
1 hrs

Don't use thin pretzels in this recipe--they'll make the cakes too salty.


  • 3 ounces large hard pretzels, such as Pennsylvania Dutch

  • ½ cup mayonnaise

  • 1 large egg, lightly beaten

  • ¼ cup chopped fresh dill, plus more for sprinkling

  • ¼ cup chopped scallions (from 3 or 4)

  • 2 lemons, 1 zested, 1 cut into wedges for serving

  • 1 can (14 ounces) wild salmon, drained

  • 2 tablespoons vegetable oil


  1. Break pretzels into pieces; pulse in a food processor until finely ground. (You should have 1/2 cup.)

  2. In a medium bowl, combine mayonnaise, egg, dill, scallions, and lemon zest. Fold in ground pretzels and salmon until just combined. Cover and refrigerate until firm, about 30 minutes. Using a 1/4 cup measure, form mixture into 8 cakes, each about 1/2 inch thick.

  3. Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook 4 cakes, flipping once, until golden brown and crisp, about 3 minutes a side. Repeat with remaining oil and cakes. Sprinkle with dill and serve, with lemon wedges.

    Marcus Nilsson
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