I have been making this recipe for years! It’s one of those meals where I almost always have all of the ingredients on hand and it comes together fairly quickly.
It’s healthy and filling, yet light enough to not weigh you down.
It can be super casual, and can also be dressed up to be all fancy pants if you need to impress someone.
It’s also kid approved and a great way to sneak some protein and healthy fish into your kiddos (or your spouse) :)!
I typically serve these salmon cakes with rice and a roasted green veggie for a complete dinner, but they are also delicious on top of a salad for a lighter meal.
It doesn’t really matter how you serve them, as it’s the sauce that makes it all come together.
The tangy yet slightly sweet yogurt dill sauce heightens the flavor of every bite and compliments the warm salmon perfectly!
If you are making this into a salad, I would simply use the sauce as the perfect dressing.
If you’ve never purchased canned salmon before, don’t let it overwhelm you! It’s no different than purchasing canned tuna. It’s a great way to get the health benefits of salmon without going on a hunt for fresh seafood.
If you are lucky enough to have great quality salmon available to you, you can definitely cook it and then use it in this recipe instead of the canned variety!
You will want to look at the labels on the canned salmon when you are in the store. I chose wild Alaskan salmon (never farm raised). I also personally chose the variety that does not have bones included. I have made the mistake of purchasing canned salmon with the bones (this is usually labeled). It’s healthy and fine to eat (it can even give you some calcium!), but I personally didn’t enjoy the texture or picking around the bones.
To each his own :). Just read the label before you buy the product so you know what you are getting!
I use two 6oz cans to make four salmon cakes. A serving size is considered two cakes, but you can adjust this as needed (my husband usually likes a little more, I usually need a little less).
You can easily leave out the breadcrumbs to make this gluten free! I would add a little almond flour or coconut flour instead to act as a binder.
Enjoy!
Salmon Cakes with Yogurt Dill Sauce
Ingredients
- Salmon Cakes
- 2 6 oz cans of wild salmon
- 1 beaten egg or 2 beaten egg whites
- 1/4 cup breadcrumbs
- 2 teaspoons dill
- salt and pepper to taste
- 1/4 cup whole wheat flour
- Yogurt Dill Sauce
- 1/2 cup plain yogurt
- 1 tablespoon mayonnaise OR 1 extra tablespoon yogurt
- juice of half a lemon
- 2 teaspoons maple syrup
- 2 teaspoons dill
- dash of salt
Instructions
- For the cakes:
- Mix all the ingredients together in a bowl. Form into four patties. Put the flour into a shallow dish. Gently place the patties into the flour, getting a thin layer of flour on each side. Then place onto a hot griddle or pan with a thin layer of olive oil. Cook until golden brown on each side. Place on a layer of paper towels to cool slightly. Serve immediately with slices of lemon.
- For the sauce:
- Mix all ingredients in a bowl and serve over the salmon cakes.
