Crispy Fish Cakes Recipe with Lemon-Dill Sauce

Crispy fish cakes served with a bright roasted red pepper sauce are easy to make at home and work with any white fish, canned salmon, or crab. These can be baked in the oven or cooked in an air fryer for the crispiest exterior. This simple recipe turns leftover fish into a satisfying meal with minimal effort.

Fish Cakes

These homemade fish cakes are a healthier alternative to deep-fried patties. They’re crisp on the outside and tender inside, and the roasted red pepper sauce adds a sweet, smoky finish. Use whatever fish you have on hand—fresh fillets, canned fish, or lump crab all work well. Below are options for both air fryer and oven cooking so you can choose the method that suits you.

Fish Cakes Ingredients

• Fish: 1 pound white fish fillets (flounder, tilapia, cod, halibut) or salmon; you can also use canned crab or canned salmon.
• Seasoned panko: 1 1/4 cups, divided (or plain panko with added seasoning); gluten-free panko works for GF.
• Celery: 1/4 cup minced for crunch.
• Condiments: Light mayonnaise (about 2 tablespoons) and Dijon mustard (1/2 tablespoon) for flavor and binding.
• Lemon juice: 1 1/2 tablespoons for brightness.
• Eggs: 2 large, one mixed into the filling and one for dredging.
• Herbs and aromatics: 1/4 cup finely chopped parsley and 3 scallions, green tops minced.
• Seasoning: 1 teaspoon Old Bay (or substitute Cajun seasoning or seasoning salt), 1/4 teaspoon kosher salt, black pepper to taste.
• Finishing: Olive oil spray and lemon wedges for serving.
• Roasted Red Pepper Sauce: 1/4 cup jarred roasted red peppers, 1 clove garlic, 1/2 teaspoon sweet paprika, 1/4 cup light mayonnaise.

How to Make Fish Cakes

1. Make the roasted red pepper sauce: In a small blender or food processor, puree the jarred roasted peppers with the garlic and paprika. Stir in the mayonnaise and set aside in the refrigerator.
2. Cook the fish: For the air fryer: place the fillets in the basket and cook at 400°F for about 6 minutes, until the fish flakes easily. For the oven: bake at 425°F in a baking dish for about 10 minutes until flaky. Let the fish cool slightly, then flake into small pieces in a large bowl. Canned fish or leftover cooked fish can be used instead.
3. Prepare the filling: Add 1/2 cup of the panko to the flaked fish along with the minced celery, 2 tablespoons light mayonnaise, Dijon, lemon juice, 1 egg, parsley, scallions, Old Bay, salt, and pepper. Mix gently but thoroughly until the mixture holds together. Divide into 8 portions (about 1/4 cup each) and shape into patties. If the mixture is too loose, add a little more panko.
4. Coat the patties: Beat the remaining egg in a shallow bowl. Place the remaining panko in another shallow dish. Dip each patty into the egg, then coat with panko, pressing gently to adhere. Lightly spray both sides with olive oil spray.
5. Cook the patties: Air fryer: arrange patties in a single layer and air fry at 400°F for about 8 minutes, turning once halfway, until golden and crisp. Oven: place patties on a sheet pan and bake at 425°F for 5–6 minutes per side until crisp.
6. Serve: Plate two cakes per serving with 2 tablespoons of roasted red pepper sauce and lemon wedges on the side.

Variations

• Canned fish: Use canned salmon, canned tuna, or canned crab in place of fresh fillets for a quick shortcut.
• Panko alternatives: If you don’t have seasoned panko, mix plain panko with garlic powder, onion powder, dried parsley, paprika, and salt. Regular breadcrumbs also work.
• Gluten-free: Substitute a gluten-free panko or gluten-free breadcrumbs.
• Mayonnaise swap: Replace mayo with Greek yogurt if you prefer a tangier, lighter binder.
• Herb swaps: Use dill, tarragon, or basil instead of parsley for different flavor profiles.
• Shallow fry: For an extra-crisp crust, shallow-fry the patties in a skillet with a little olive oil for about 5 minutes per side.

What to Serve with Fish Cakes

Fish cakes pair well with salads, vegetables, and chilled sides. Try them on top of mixed greens or arugula, or serve alongside roasted asparagus, a cucumber salad, broccoli salad, macaroni salad, or red potato salad. They also make a delicious sandwich on soft rolls with extra roasted pepper sauce.

Best Binder for Fish Cakes

A combination of panko, egg, light mayonnaise, and a touch of Dijon mustard creates a stable filling that holds together when formed and cooked. If patties are too loose, add more panko a tablespoon at a time.

Storage

• Meal prep: Cook and flake the fish and form patties up to 24 hours in advance; store covered in the refrigerator until ready to bread and cook.
• Refrigerate: Store cooked fish cakes in an airtight container for up to 3 days. Reheat in the air fryer or oven for best texture, or microwave briefly.
• Freeze unbaked: Flash-freeze assembled, unbaked patties on a sheet pan until solid, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before baking or air frying.
• Freeze cooked: Cooked patties can also be frozen for a couple of months; reheat thoroughly before serving.

Recipe Card

Final Notes

This recipe is flexible—swap fish types, adjust seasonings, and choose your preferred cooking method. The roasted red pepper sauce is a simple, flavorful complement, and the fish cakes freeze well for quick meals. Enjoy experimenting with herbs and spices to tailor the recipe to your taste.