Salmon Cakes with Creamy Dill Sauce

Salmon Cakes with dill sauce, avocado, tomatoes, and lettuce

Salmon Cakes with Creamy Dill Sauce

Course Main Course

Keyword Panko Bread Crumbs, Bell Pepper, Egg, Mustard, Fish, Canned Salmon, Seafood, Dijon Mustard, Celery, Greek Yogurt, Parsley, Salmon, Dill, Bread Crumbs, Bell Peppers, Scallions, Mayonnaise, Lemon Juice

Cooking Method Oven, Stovetop

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 376kcal

Author Recipe Adapted from: EatingWell Magazine

Equipment

Medium Bowl
Skillet
Stovetop

Ingredients

Salmon Cakes

½ Bell Pepper Any color
1 stalk Celery Small stalk, finely diced
2 Tablespoons Parsley Fresh, chopped
30 oz Canned Salmon Drained; or 1½ cups cooked salmon
1 Egg Lightly beaten
1½ teaspoons Dijon Mustard
1¾ cups Bread Crumbs
½ teaspoon Ground Black Pepper

Creamy Dill Sauce

¼ cup Mayonnaise
¼ cup Greek Yogurt
2 Scallions Thinly sliced
1 Tablespoon Lemon Juice
1 Tablespoon Dill Finely chopped (or 1 teaspoon dried)

Instructions

Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard, mix well.
Add the diced pepper and celery (you can sauté these ahead of time, if you’d like), bread crumbs, and pepper; mix well.
Shape the mixture into 8 patties, about 2½ inches wide and ½ inch thick.
Heat 1-2 Tablespoons olive oil in a medium skillet over medium-high heat.
Add 4 patties (more if you can fit them, but don’t over crowd the skillet) and cook 3-4 minutes aside, until nice and golden and the cakes are heated all the way through.
Combine all the ingredients for the Dill Sauce in a bowl and serve with the salmon cakes.

Notes

Alternative cooking method: Place cakes on greased baking sheet, drizzle with olive oil and bake and 450°F for 10-15 minutes, until golden and cooked through.

Nutrition