Salmon Cakes with Greek Yogurt Sauce
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Heart-healthy, Low-Carb, Gluten-Free option
Ingredients
Scale
- 14.5 oz canned salmon, drained and flaked (or 2 cups cooked fresh salmon)
- 1/2 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons plain Greek yogurt (for the cakes)
- 1 tablespoon Dijon mustard
- 2 green onions, finely chopped
- 1 tablespoon fresh dill, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
- For the Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, minced
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Start by draining the canned salmon thoroughly. Place it in a large bowl and use a fork to flake it into small pieces, ensuring you remove any large skin pieces or bones if present.
- To the bowl with the salmon, add the Panko breadcrumbs, beaten egg, 2 tablespoons of Greek yogurt, Dijon mustard, green onions, dill, garlic powder, salt, and pepper. Stir everything together until well combined, but try not to overwork the mixture so the cakes stay light.
- Divide the mixture into 8 equal portions. Use your hands to shape each portion into a patty about 1/2 inch thick. If the mixture feels too wet, you can add an extra tablespoon of breadcrumbs.
- Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the patties in the pan. Cook for 4 to 5 minutes per side, or until they are golden brown and crispy. Work in batches if necessary to avoid crowding the pan.
- While the salmon cakes are cooking, whisk together the 1/2 cup of Greek yogurt, lemon juice, lemon zest, and minced dill in a small bowl. Season with a pinch of salt and pepper. Chill in the refrigerator until ready to serve.
- Plate the warm salmon cakes and top each with a generous dollop of the Greek yogurt sauce. Garnish with extra lemon wedges or fresh herbs if desired.