Pescatarian Salmon Cakes with Dill Yogurt Sauce
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.5(5)
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Learn more →Ingredients
4 servings
For the dill yogurt sauce
- 1 cup plain whole-milk yogurt
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- ¼ tsp salt
For the salmon cakes
- 1 lb fresh salmon fillet, skin removed
- ⅓ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 2 scallions, thinly sliced (green parts only)
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the sauce: stir together the yogurt, dill, lemon juice, garlic, and salt in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to let the flavors develop.
- 2
Finely chop the salmon by hand into pieces no larger than 1/4 inch — some variation in texture is fine and desirable. Transfer to a large bowl.
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