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Salmon Cakes with yogurt dill sauce

Active Time: 40 minutes / Cook Time: 30 minutes

Makes 2 servings, plus 2 leftover salmon cakes and ½ cup leftover dressing

Photo shared by one of our members

Photo shared by one of our members


  • Cakes:
    • 12-14 ounces canned wild salmon, drained well
    • 1 medium shallot, minced (about 4 tablespoons)
    • ¼ cup finely diced celery
    • ¼ cup finely diced red pepper
    • 1 1/2 tablespoons each minced dill and parsley, or more to your taste
    • 2 teaspoons Dijon mustard
    • 1 slice almond flour bread, toasted and crumbled
    • 1 egg
    • 1 tablespoon full-fat unsweetened plain yogurt, if needed
  • Sauce:
    • 1 cup full-fat unsweetened plain yogurt
    • 2 tablespoons minced dill, plus more to your taste
    • 2 cloves garlic, minced
    • 1 teaspoon Dijon mustard
    • Juice from ½ lemon
    • Salt & pepper to taste
  • Side Salad:
    • 3 cups arugula
    • Drizzle of olive oil or leftover lemon mint dressing


  1. In a large mixing bowl, combine salmon, shallots, celery, red pepper, herbs, mustard, and bread crumbs. Mix well.
  2. In a small bowl, whisk 1 egg and add it to the salmon cakes. At this point the mixture should be fairly wet (if it is not, add 1 tablespoon yogurt), but be able to stick together loosely.
  3. Line a small baking tray with all natural parchment paper. Using clean hands, form 6 medium sized cakes. Place them on the prepared baking tray and place them in the fridge for 20 minutes, to firm up.
  4. Pre-heat oven to 350 degrees F.
  5. In a small bowl, whisk together yogurt, dill, garlic, Dijon, and a pinch of salt and pepper. Taste and adjust seasoning to your liking. Set aside, in the fridge.
  6. Transfer 4 cakes to the oven and bake for 10-15 minutes, or until the tops turn golden. Gently flip the cakes over and bake for another 10-15 minutes.
  7. Serve salmon cakes topped with dill sauce, alongside mixed greens drizzled with olive oil or leftover dressing.
  8. Freeze the remaining serving of uncooked salmon cakes (2), to be cooked Day 1 next week.
  9. Reserve ½ cup yogurt dill dressing in an airtight container in the fridge, to be used Day 6.