Crispy Salmon Cakes With Dill Greek Yogurt Sauce

These crispy salmon cakes have a tender center, a golden outside and plenty of lemon and dill flavor. They are a useful way to turn cooked or canned salmon into a dinner that feels different from a standard fillet. The cool Greek yogurt sauce takes only a few minutes to stir together and also works as a dip for vegetables.

Recipe details

Serves: 4 (8 cakes) | Prep: 20 minutes | Cook: 12 minutes

Ingredients

• 1 pound cooked salmon, flaked, or two 6-ounce cans salmon, drained and checked for bones
• 1 large egg
• 1/3 cup plain Greek yogurt
• 1/2 cup gluten-free or regular breadcrumbs
• 2 green onions, thinly sliced
• 1 tablespoon chopped fresh dill
• 1 teaspoon Dijon mustard
• Zest of 1 lemon and 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for cooking

For the dill sauce

• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• 1 teaspoon Dijon mustard
• Pinch of salt and black pepper

Directions

1. In a large bowl, combine salmon, egg, yogurt, breadcrumbs, green onion, dill, mustard, lemon zest, lemon juice and pepper. Mix gently until the mixture holds together when pressed. If it feels wet, add breadcrumbs 1 tablespoon at a time.
2. Shape into 8 patties about 1/2 inch thick. Set them on a plate and chill for 10 minutes while you make the sauce. Chilling helps the cakes hold their shape.
3. Stir the sauce ingredients together in a small bowl. Taste and add more lemon or dill if desired.
4. Heat olive oil in a large skillet over medium heat. Cook the cakes in batches for 3 to 4 minutes per side, turning once, until browned and hot throughout. Add a little more oil between batches as needed.
5. Serve with dill sauce, lemon wedges and a crisp green salad or roasted potatoes.

Tips for cakes that stay together

Flake the salmon into small pieces but do not mash it into a paste. The egg and breadcrumbs bind the mixture; Greek yogurt adds moisture, so adjust the crumbs if your salmon is especially damp. Do not crowd the pan, and wait for a browned crust before flipping.

Make-ahead and storage

Shape the patties up to one day ahead and refrigerate them covered. Cooked cakes keep for up to 3 days in the refrigerator. Reheat in a skillet or 375°F oven until hot; the oven helps restore the crisp exterior. Freeze cooked cakes in a single layer, then transfer to a freezer container for up to 2 months.

FAQ

Can I use canned salmon? Yes. Drain it well and check for any large bones or skin pieces before mixing.

Can I bake them? Arrange on an oiled parchment-lined tray and bake at 425°F for about 12 to 15 minutes, flipping once. They will be a little less crisp than pan-fried cakes.