Easy Salmon Cakes with Creamy Dill Sauce

Serving size:
 4 Servings


    • 1⁄4 c
    • mayonnaise
    • 1⁄4 c
    • yogurt (plain)
    • 2
    • scallions (thinly sliced)
    • 1 T
    • lemon juice
    • 1 T
    • dill (fresh, chopped)
    • 3⁄4 t
    • black pepper (freshly ground, divided)
    • 3 t
    • olive oil (divided)
    • 1
    • onion (small, minced)
    • 1
    • celery (stalk, minced)
    • 2 T
    • parsley (fresh, chopped)
    • 15 oz
    • salmon (canned, drained)
    • 1
    • egg (large, lightly beaten)
    • 1 1⁄2 t
    • Dijon mustard
    • 3⁄4 c
    • breadcrumbs
    • 1
    • lemon (cut into wedges)
45 minutes
Ready in
45 minutes


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

Adapted from The Essential EatingWell Cookbook, 2004


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.


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