SALMON CAKES WITH DILL YOGURT SAUCE

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Ingredients

For the Salmon Cakes:

  • 1 lb (450 g) cooked salmon, flaked (you can use fresh, canned, or leftover salmon)
  • 1/2 cup breadcrumbs (Panko works well for a lighter texture)
  • 1/4 cup finely chopped green onions
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 large egg
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 2 tbsp olive oil, for frying

For the Dill Yogurt Sauce:

  • 1/2 cup Greek yogurt
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Prepare the Salmon Cakes:
    • In a large mixing bowl, combine the flaked salmon, breadcrumbs, green onions, mayonnaise, Dijon mustard, egg, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
    • Form the mixture into small patties, about 2-3 inches in diameter.
    • Place the patties on a plate and refrigerate for at least 15 minutes to firm up.
  2. Cook the Salmon Cakes:
    • Heat the olive oil in a skillet over medium heat. Once hot, add the salmon cakes in batches, cooking for 3-4 minutes on each side until golden brown and crispy.
    • Transfer to a paper towel-lined plate to drain any excess oil.
  3. Prepare the Dill Yogurt Sauce:
    • In a small bowl, whisk together the Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Adjust seasoning to taste.
  4. Serve:
    • Serve the salmon cakes warm with a dollop of dill yogurt sauce on top or on the side for dipping. Garnish with additional fresh dill or lemon wedges if desired.

Tips

  • Make-Ahead Option: Prepare the salmon cakes and sauce in advance, refrigerating separately. Cook just before serving.
  • Serving Suggestions: These salmon cakes pair wonderfully with a simple green salad, roasted vegetables, or a side of rice.