Salmon Cakes With Yogurt And Dill Sauce Recipe

Name: Salmon Cakes With Yogurt And Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz. canned or 1 lb. fresh salmon, skin and bones removed; 1 large egg; 1 TB. olive oil; 1 cup panko or other unseasoned breadcrumbs plus 1/3 cup for coating; 2x 1 TB. dried dill or 3 TB. fresh dill; 1 small sweet onion, minced; pinch salt and pepper; pinch of sugar; 2x 1/3 cup whole milk greek style yogurt; vegetable oil for frying; juice of half a lemon

Servings: persons

7 oz. canned or 1 lb. fresh salmon, skin and bones removed
1 large egg
1 TB. olive oil
1 cup panko or other unseasoned breadcrumbs plus 1/3 cup for coating
2x 1 TB. dried dill or 3 TB. fresh dill
1 small sweet onion, minced
pinch salt and pepper
pinch of sugar
2x 1/3 cup whole milk greek style yogurt
vegetable oil for frying
juice of half a lemon

1
In a medium sized mixing bowl, combine all ingredients, retaining 1/3 cup panko crumbs for coating. Mix with a fork until moist, but not runny. If necessary, add more breadcrumbs. Put remaining panko crumbs on a plate or in bowl. Form salmon mixture into flat patties, about the width of a tennis ball. Roll patties in panko crumbs until evenly coated.
2
In a large frying pan, heat vegetable oil on medium to high heat for 2 minutes. Carefully add patties and fry on each side until golden brown, approximately 1-2 minutes. Remove from oil and set on paper towels to remove excess oil.
3
While cooling patties, combine other 1/3 cup yogurt, juice of half a lemon, 1 T. dill (or 3 T. fresh) and pinch of sugar in a small bowl. Combine until smooth.
4
Arrange cakes on a platter or individual plates and top with yogurt dill sauce just prior to serving.

485

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 7 oz. canned or 1 lb. fresh salmon, skin and bones removed, 1 large egg, 1 TB. olive oil, 1 cup panko or other unseasoned breadcrumbs plus 1/3 cup for coating, and more.

Yes, Salmon Cakes With Yogurt And Dill 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 Yogurt And Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions