Crispy Salmon Cakes with Dill Yogurt Sauce
Crispy Salmon Cakes with Dill Yogurt Sauce
Golden-brown salmon cakes, made from flaky cooked salmon and a binding of breadcrumbs and fresh herbs, are pan-fried to achieve a delightful crisp exterior, characteristic of the 'Fried Fish Dishes' category, while maintaining a tender, moist interior. These cakes are lighter than traditional patties, focusing on the fresh flavor of the fish. Served atop a cool, tangy dill and Greek yogurt sauce, they offer a refreshing contrast to the richness of the fried salmon. This dish is perfect for a quick weeknight dinner or an impressive appetizer, showcasing how simple ingredients can be transformed into something truly special with a satisfying crunch and vibrant flavors that hint at a classic seafood preparation.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 8
Instructions
Prepare the Sauce
- 1In a small bowl, combine Greek yogurt, chopped fresh dill, lemon juice, garlic powder, and salt. Mix well and set aside in the refrigerator to allow flavors to meld.
Prepare the Salmon Cakes
- 1In a large bowl, flake the cooked salmon into small pieces. Ensure there are no bones or skin.
- 2Add breadcrumbs, beaten egg, chopped fresh dill, lemon zest, salt, and black pepper to the flaked salmon. Mix gently until just combined, being careful not to overmix.
- 3Divide the mixture into 8 equal portions and gently shape them into patties, about 1-inch thick. If the mixture is too wet, add a little more breadcrumbs.
Pan-Fry the Salmon Cakes
- 1Heat olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the salmon cakes into the pan, ensuring not to overcrowd.
- 2Cook for 3-5 minutes per side, or until golden brown and crispy on both sides, making sure they are heated through. The crispy exterior is key to a great fried fish dish.
- 3Remove the salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve
- 1Serve the crispy salmon cakes immediately, topped with a generous dollop of the prepared dill yogurt sauce. Garnish with an extra sprig of dill or a lemon wedge if desired.
Nutrition Information
- Calories
- 226 kcal
- Protein
- 15 g
- Fat
- 10 g
- Carbs
- 19 g
| Nutrient | Per serving |
|---|---|
| Calories | 226 kcal |
| Protein | 15 g |
| Fat | 10 g |
| Carbs | 19 g |
Tips
- For best texture, ensure your cooked salmon is chilled before mixing. This makes the flaking and patty formation easier.
- Do not overcrowd the pan when frying; this can lower the oil temperature and prevent proper crisping. Fry in batches if necessary.
- These salmon cakes are versatile. Serve them as an appetizer, or as a light main course with a fresh green salad.