Fresh Salmon Cakes may look fancy but are actually super easy to make and packed full of flavor! To make this easy recipe, freshly cooked salmon is flaked and is mixed with capers, dill, mustard. Then this mixture is shaped into patties, coated in gluten free panko breadcrumbs and cooked to golden brown perfection. These delicious cakes are perfect served on a bed of lettuce with my simple Dill Yogurt Sauce.
Main Ingredient List for Fresh Salmon Cakes with Dill Yogurt Sauce
To make this recipe, you will need:
- Salmon
- Capers
- Dill
- Parsley
- Mayonnaise
- Dijon Mustard
- Whole Grain Mustard
- Gluten Free Panko Breadcrumbs (Substitute regular panko breadcrumbs if gluten is not an issue for you)
- Green Yogurt
How To Make Fresh Salmon Cakes with Dill Yogurt Sauce
This recipe is super easy to make and has minimal chopping!
1. To start, I coated my fresh salmon fillet with a drizzle of olive oil and a pinch each of salt and pepper and then roasted it at 425 degrees Fahrenheit for 15 minutes. Salmon is done when opaque inside and reaches an internal temperature of 145 degrees Fahrenheit.
2. Once the salmon has cooled, remove the skin and add to a large bowl. Using a fork gently flake the salmon apart.
3. Then, in the same bowl add capers, dill, parsley, Dijon mustard, whole grain mustard, mayonnaise, egg, gluten free panko breadcrumbs, salt and pepper.
4. Using a fork, combine the mixture. You want the mixture to be combine enough that you can form into patties but still see larger flakes of the salmon.
5. Then, separate the mixture into six even patties and coat in breadcrumbs. The patties will have to site for about 20 minutes in the fridge to set up.
6. While the patties are resting, I like to make the Dill Yogurt Sauce. To do this, I simply combine whisk together mayonnaise, yogurt, capers, dill, parsley, lemon, salt and pepper. Then, I set aside in the fridge while I finish the Fresh Salmon Cakes.
7. To finish, heat oil in a large skillet over medium heat and cook for 3-4 minutes per side. The Fresh Salmon Cakes are done when the outside is golden brown.
8. Serve with the Dill Yogurt Sauce on a bed of lettuce.
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Fresh Salmon Cakes (Gluten Free) with Yogurt Dill Sauce
Ingredients
Fresh Salmon Cakes
- 1 lb cooked salmon*
- ¼ tsp salt
- ½ tsp pepper
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp capers drained and roughly chopped
- 2 eggs lightly beaten
- ¼ cup + ¾ cup gluten free panko breadcrumbs divided
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 2 tbsp oil
Dill Yogurt Sauce
- 2 tbsp mayonnaise
- ½ cup greek yogurt
- 1 tbsp capers drained and roughly chopped
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- 2 tbsp lemon
- ½ tsp pepper
- ⅛ tsp salt
Instructions
- Remove the skin from your cooked salmon. In a large bowl, flake the salmon gently with a fork. Add salt, peper, mayonnaise, both mustards, capers, eggs, ¼ cup breadcrumbs, dill and parsley. Stir to combine.
- The remaining ¾ cup of breadcrumbs on a shallow bowl. Divide the mixture into 6 patties (the mixture will be a little wet) and coat well in the breadcrumbs. Put on a plate and let site in the fridge for 20 minutes to set.
- While the patties are in the fridge make the sauce. Whisk all of the sauce ingredients in a small bowl. Taste for salt and pepper and add more if needed. Set aside in the fridge.
- Take the patties out of the fridge. Heat oil in a large skillet over medium heat. Cook 3-4 minutes per side until golden brown.
- Serve with the yogurt dill sauce.
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