Fresh Salmon Cakes (Gluten Free) with Yogurt Dill Sauce
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.
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.
Notes
*To cook my salmon fillet, I coated it with a little olive oil, salt and pepper and then roasted it at 425 degrees Fahrenheit for 15 minutes.