The Ultimate Soft and Velvety Salmon Cake Recipe
There’s something undeniably elegant about a perfectly baked salmon cake. This recipe, inspired by the balance of fresh, creamy flavors and delicate herbs, is a celebration of texture and taste. Flaky fresh salmon meets the smoky richness of its cured counterpart, bound together with velvety cream, crème fraîche, and just the right touch of lemon zest to brighten every bite. It’s a dish that feels luxurious yet approachable, perfect for festive gatherings or an elevated family dinner.
This isn’t just any salmon cake—it’s soft, moist, and melts in your mouth, with every forkful carrying the delicate freshness of dill and chives, underscored by the subtle warmth of Dijon mustard. Whether served with a dollop of lemon-dill crème fraîche sauce or paired with a crisp green salad, it’s a dish that promises to impress.
For those seeking a dairy-free option, this recipe offers a thoughtful alternative that ensures the same soft, moist texture and rich flavor. Rarely does a dairy-free variation deliver such indulgent results, but this one manages to maintain the luxurious melt-in-your-mouth experience for everyone at the table.
Perfect for those moments when you want to bring a little sophistication to the table, this salmon cake is as effortless as it is stunning. Let the gentle aroma of poached salmon, zesty lemon, and fresh herbs fill your kitchen—it’s the kind of dish that turns a simple meal into a celebration.
Servings: 1 loaf, 6-8 portions
Prep: 20 min | Bake: 35-40 min | Total: ~1 hr
INGREDIENTS
400g fresh salmon fillet (lightly poached and flaked)
150g smoked salmon (finely chopped)
3 large eggs
200ml double cream (for richness and softness)
100ml crème fraîche (adds a delicate tang)
50g breadcrumbs (preferably fresh, not too fine)
Zest of 1 lemon (finely grated)
2 tbsp fresh dill (finely chopped)
2 tbsp fresh chives (finely chopped)
1 tbsp Dijon mustard
1 tsp salt
1/2 tsp white pepper (for a gentle spice)
Optional Luxurious Additions
50g grated Gruyère or Parmesan (for added depth and richness)
1 tbsp capers (drained and finely chopped, for a briny touch)
Dairy-Free Substitutions
Replace double cream with 200ml full-fat coconut cream.
Replace crème fraîche with 100ml plain unsweetened coconut yogurt or dairy-free sour cream.
Replace Gruyère or Parmesan with 50g nutritional yeast or dairy-free grated cheese.
INSTRUCTIONS
Prepare the Salmon
Lightly poach the fresh salmon in water with a pinch of salt and a slice of lemon. Cook until just done (still moist and tender). Let cool, then flake into medium-sized chunks.
Mix the Batter
In a large bowl, whisk the eggs until light and fluffy.
Gently fold in the double cream, crème fraîche, Dijon mustard, lemon zest, salt, and pepper (or substitutions for a dairy-free version, adding 1 tbsp of lemon juice).
Add the Salmon
Gently fold in the fresh salmon, smoked salmon, breadcrumbs, herbs, and optional cheese or capers.
Be careful not to overmix; you want a light and airy texture with visible salmon pieces.
Bake to Perfection
Preheat your oven to 160°C (fan) or 170°C (conventional) for a gentle bake that keeps the cake soft and moist.
Grease a loaf pan or line it with parchment paper.
Pour the mixture into the pan and smooth the top.
Bake for 35-40 minutes or until just set. A skewer inserted should come out clean, but the cake should still have a slight jiggle to ensure moisture.
Cool and Serve
Let the salmon cake cool for 10 minutes in the pan before carefully turning it out.
Garnish with fresh dill and lemon slices.
Serving Suggestions
Serve warm with a drizzle of lemon-dill crème fraîche sauce (recipe below).
Pair with a crisp green salad for an elegant accompaniment.
Lemon-Dill Crème Fraîche Sauce
200ml crème fraîche
Juice of 1/2 lemon
1 tbsp fresh dill (finely chopped)
Salt and pepper to taste
Instructions
Mix all ingredients together and chill until ready to serve.
Note: This recipe does not include flour to ensure the cake remains soft, moist, and tender. The breadcrumbs act as a light binding agent, preserving the luxurious texture while allowing the rich flavors of the salmon, cream, and herbs to shine through.