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Easy Salmon Cakes with Creamy Dill Sauce

Prep time
45 mins
Entrée | Seafood
Food Allergies
Corn-free | Soy-free

Adapted from The Essential EatingWell Cookbook, 2004


Canned salmon boasts four times the amount of heart-healthy omega-3s as canned tuna! 


1⁄4 cmayonnaise
1⁄4 cyogurt (plain)
2 scallions (thinly sliced)
1 Tlemon juice
1 Tdill (fresh, chopped)
3⁄4 tblack pepper (freshly ground, divided)
3 tolive oil (divided)
1 onion (small, minced)
1 celery (stalk, minced)
2 Tparsley (fresh, chopped)
15 ozsalmon (canned, drained)
1 egg (large, lightly beaten)
1 1⁄2 tDijon mustard
3⁄4 cbreadcrumbs
1 lemon (cut into wedges)


Combine the mayonnaise, yogurt, scallions, lemon juice, dill, and 1/4 teaspoon of the pepper in a small bowl. Mix well, cover, and set aside.

Preheat oven to 450˚F. Lightly spray a baking sheet with vegetable oil.

Heat 1 1/2 teaspoons of the oil in a large skillet over medium-high heat. Add the onion and celery and sauté about 3 minutes, until lightly softened. Add the parsley and remove from heat.

Place the salmon in a mixing bowl. Remove any bones or skin, and flake apart with a fork. Add the beaten egg and Dijon mustard and mix well. Stir in the sautéed onion and celery, then the breadcrumbs and remaining pepper. Shape into 8 patties about 2 1/2 inches wide.

Heat the remaining 1 1/2 teaspoons of olive oil in the skillet over medium heat. Arrange 4 of the patties in the pan and cook, undisturbed, for 2-3 minutes, until the underside is golden. Use a large spatula to transfer the patties to the prepared baking sheet, golden side down. Repeat with the remaing 4 patties. 

Bake until golden on top and hot all the way through, 15-20 minutes.

Serve with the creamy dill sauce and slices of lemon.