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Salmon Cakes with Dill Yogurt Sauce

Salmon cakes


Salmon cakes:

1 lb. skinless salmon filet (or a 14.75 oz. can of no-salt-added salmon, drained)

1/2 cup finely diced red onion

2 Tbsp. lemon juice

10 oz. frozen chopped spinach, thawed

1/4 cup low-fat Greek yogurt

2 Tbsp. Dijon mustard

1/4 cup whole-wheat bread crumbs

1/4 cup ground flax seed

2 Tbsp. canola or olive oil

Dill-yogurt sauce:

6 oz. low-fat Greek yogurt

1 cup fresh dill sprigs

1 Tbsp. lemon juice

1 Tbsp. Dijon mustard

1 small shallot

1/4 tsp. salt


Cut salmon into 1-inch pieces and pulse in a food processor until minced. In a large bowl, mix onion, lemon juice, spinach, yogurt, mustard, flax seed and bread crumbs. Add salmon and mix to combine. Form into 3 inch cakes that are 1/2 inch thick. In a large nonstick sauté pan, heat 1 Tbsp. of the oil over medium heat. Sauté cakes until lightly browned, 1-2 minutes per side. Combine all ingredients for dill-yogurt sauce in a food processor and process until smooth. Serve with salmon cakes.

Yield: 4 servings

Nutritional Information

Per serving: 330 calories, 15g total fat, 2g saturated fat, 29g protein, 20g carbohydrates, 5g fiber, 370mg sodium

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