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Salmon Patties with Mustard Caper Sauce

Entertain guests with these delicious Salmon Patties with Mustard Caper Sauce. They are so easy to make, crusty on the outside and soft on the inside. The Mustard Caper Sauce finishes these Salmon Patties to perfection!
Course Appetizer
Cuisine American
Keyword caper sauce, fish cakes, patties, salmon, salmon cakes, seafood cakes
Prep Time 5 minutes
Cook Time 18 minutes
Chill Time 30 minutes
Total Time 51 minutes
Servings 4 people
Calories 119kcal


  • For the salmon patties:
  • 1 egg plus 1 egg white beaten
  • 1 Tablespoon Dijon mustard
  • 3 green onions thinly sliced
  • ¼ cup panko breadcrumbs
  • 1 can pink salmon, drained 14.74 ounces
  • For the sauce:
  • 2 Tablespoons Apple cider vinegar
  • 2 Tablespoons Dijon mustard
  • 2 teaspoons olive oil
  • 2 teaspoons minced fresh chives
  • 2 teaspoons chopped fresh dill
  • 1 Tablespoon capers, drained
  • Kosher salt and freshly cracked black pepper
  • lemon wedges, for serving (optional)


  • In a large mixing bowl, whisk together the eggs, mustard, and green onions. Stir in the breadcrumbs until fully incorporated. Add the salmon and mash gently.
  • Refrigerate the salmon mixture for 30 minutes to help it firm up.
  • Preheat your oven to 450°F. Spray a baking sheet with nonstick spray.
  • Divide the salmon mixture into 4 equal portions. Use damp hands to form each portion into a patty.
  • Bake for 15-18 minutes, or until the tops of the patties are golden brown and slightly crisp.
  • Meanwhile, prepare the sauce: Combine the vinegar, mustard, oil, chives, dill, and capers in a small bowl. Season to taste with salt and pepper.
  • Serve the salmon patties drizzled with sauce.


Serving: 1g | Calories: 119kcal | Carbohydrates: 4g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 335mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 1mg