Salmon Patties with Dill Sauce
These easy Salmon Patties with Dill Sauce come together in less than 30 minutes and are made with canned salmon and a creamy yogurt sauce!
Servings: 4 patties
Ingredients
Yogurt Dill Sauce:
- ½ cup Greek yogurt
- 1 tablespoon finely chopped dill
- ½ teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 small garlic clove grated
- 1 Pinch of Kosher salt
- 1 Pinch of freshly cracked black pepper
Salmon patties:
- 12 oz canned unsalted salmon drained
- 3 tablespoon panko breadcrumbs
- 2 eggs beaten
- 1 teaspoon Dijon mustard
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon lemon zest
- 2 garlic cloves grated
- 1 small shallot minced
- 1 tablespoon capers chopped
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon avocado oil
Instructions
- Make the yogurt dill sauce: In a small mixing bowl, combine all the ingredients. Taste, adjusting for seasoning as desired. Set aside.
- Prep the salmon patties: In a medium mixing bowl, combine all the ingredients, except the oil together. Form the mixture into 4 large balls and press down with your palms to create about 1-inch thick patties.
- Cook the salmon: Heat a large skillet on medium high heat. Add the avocado oil then the patties. Cook for 5-8 minutes, or until golden brown on both sides and cooked in the center, flipping half way.
- To serve: Serve the patties hot or warm with a dollop of the dill yogurt sauce on top and extra sauce and lemon wedges on the side, if desired.
Notes
Storage tips:
- Dill sauce: The yogurt dill sauce can be prepped up to 3 days in advance and stored in an airtight container in the refrigerator. Stir it again before enjoying. I do not recommend freezing.
- Salmon cakes: The salmon patties can be formed up to the night before and stored in an airtight container in the refrigerator. Proceed with searing them off when you are ready to enjoy. Alternatively, cook them completely, and once cooled store them in an airtight container in the refrigerator for up to 3 days. You can freeze them in an airtight container for up to 3-4 months. Reheat in a 400-degree oven for 10 minutes, or until warmed through.
