Salmon fritters are crisp on the outside and tender and flaky inside, brightened with roasted red peppers, lemon, and garlic. Pan-fry until golden and crunchy, then dip in a creamy dill sauce—utterly delicious.
These salmon fritters are a perfect make-ahead weekday meal.
Thin, crispy, buttery bites studded with roasted red pepper and fresh herbs, served with a sauce so good you’ll want to spoon it straight from the bowl. They’re versatile too—serve them as a main course, a party appetizer, a snack, or paired with salad for lunch. If you keep salmon on hand, you’ll likely have everything needed to pull these together quickly.
These bites are satisfyingly crunchy and full of flavor.
I call them fritters rather than cakes because they’re not dense like traditional salmon or crab cakes. They’re thinner, crispier, and lighter—more like zucchini or brussels fritters—so every bite has more crunch and delicate flakes of salmon.
Thin, crispy bites that are made for dunking into creamy dill sauce.
The dill sauce is creamy, tangy, and bright with lemon, plenty of fresh dill, and a small touch of horseradish for extra depth. It pairs beautifully with these fritters and works equally well with seared or grilled salmon, shrimp, or other seafood. Make the sauce ahead to let the flavors meld—great for busy days.
The contrast of warm, crisp fritters and cool, creamy dill sauce is crave-worthy.
I prefer fresh salmon, chopped by hand to keep pockets of flaky, buttery fish in each fritter. Canned salmon can be used in a pinch but yields a different texture. Hand-chopping keeps the fritters light and satisfying.
These fritters feel summery—refreshing, light, and bright from lemon and herbs—though they’re delicious any time of year. The golden crust always wins me over.
The crispy exterior is irresistible.
Salmon Fritters
Salmon Fritters with Dill Sauce
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Ingredients
salmon fritters
- 8 ounces fresh salmon, chopped
- ½ cup seasoned bread crumbs
- ¼ cup mayonnaise
- ½ cup diced roasted red peppers
- 1 garlic clove, minced
- 2 tablespoons chopped chives
- 1 tablespoons dijon mustard
- kosher salt and pepper
- olive oil for cooking
dill sauce
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 teaspoon dried dill
- 3 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 tablespoon horseradish
- 1 garlic clove, minced
- kosher salt and pepper
Instructions
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Place the chopped salmon in a large bowl. Add the bread crumbs, mayonnaise, diced roasted red peppers, minced garlic, chives, dijon mustard, and a generous pinch of salt and pepper. Use a fork to gently combine until evenly mixed.
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Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Scoop the mixture into even portions (about 1/4 cup each) and place in the hot oil. Cook undisturbed until deeply golden on the first side, then flip carefully and brown the second side. Avoid flipping too early to prevent the fritters from falling apart.
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Transfer cooked fritters to a paper towel-lined plate to drain. Serve immediately with the dill sauce and lemon wedges.
dill sauce
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Whisk all sauce ingredients together in a bowl and season with salt and pepper to taste. Adjust lemon or horseradish if desired. The sauce can be made the night before and stored in a sealed container in the refrigerator.
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The ideal forkful.