Salmon Cakes With Garlic Sauce Recipe

Name: Salmon Cakes With Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb salmon; 1/4 cup dry breadcrumbs; 1/4 teaspoon garlic powder; 1 tablespoon dill (for salmon cakes); 1 teaspoon kosher salt; 1/2 ounce green onion, finely chopped; 1 egg; 4 tablespoons olive oil mayonnaise; 1 teaspoon spicy brown mustard; 1 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; 1 tablespoon lemon juice; 1/2 cup bell pepper; 1/2 teaspoon seafood seasoning (such as Old Bay); 1 cup fat free Greek yogurt (for sauce); 1 tablespoon lemon juice (for sauce); 1 tablespoon dill (for sauce); 1 medium garlic clove, minced (for sauce); 1/4 teaspoon kosher salt (for sauce)

Servings: persons

1 lb salmon
1/4 cup dry breadcrumbs
1/4 teaspoon garlic powder
1 tablespoon dill (for salmon cakes)
1 teaspoon kosher salt
1/2 ounce green onion, finely chopped
1 egg
4 tablespoons olive oil mayonnaise
1 teaspoon spicy brown mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/2 cup bell pepper
1/2 teaspoon seafood seasoning (such as Old Bay)
1 cup fat free Greek yogurt (for sauce)
1 tablespoon lemon juice (for sauce)
1 tablespoon dill (for sauce)
1 medium garlic clove, minced (for sauce)
1/4 teaspoon kosher salt (for sauce)

1
Set aside ingredients for sauce to be mixed separately.
2
Mix together salmon, chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired.
3
Chop bell pepper finely. Beat together egg, yogurt, hot sauce and mustard and blend with ingredients in the bowl.
4
Combine all ingredients (except ailoi ingredients) and mix well. The mixture will appear loose, which is how it's supposed to be. Most recipes load up on bread crumbs as a binder, which makes the patties more firm, but also cheats you out of some of the beautiful salmon.
5
Set out sheets of wax paper that are larger than the salmon cakes. Season bread crumbs with a little bit of salt and pepper and place in a shallow bowl. Dust a bit of the wax paper with the bread crumb mixture, then place 1/12 of the salmon mixture on top. Form into patties (I used a ring mold).
6
NOTE: with a good teflon pan, you shouldn't need to use oil or cooking spray.
7
Heat a pan to medium temperature. Pick up the wax paper along with the salmon patty, then flip over onto the pan, discarding wax paper sheet. Cook for about 3 minutes, then flip over and cook for 2-3 minutes, or until lightly brown.
8
Mix sauce ingredients together thoroughly and top as desired.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb salmon, 1/4 cup dry breadcrumbs, 1/4 teaspoon garlic powder, 1 tablespoon dill (for salmon cakes), and more.

Yes, Salmon Cakes With Garlic Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon Cakes With Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions