Salmon Cakes with Cucumber Dill Yogurt Sauce


I have yet to do the huge grocery trip to stock my fridge and freezer since our move. It’s been canned salmon in some form three times this week. This one is a keeper though. Family loved it and the sauce is great for accompanying a nice plateful of raw spinach.

Salmon Cakes
15oz canned salmon
3 eggs
1/4 cup almond flour
1 tsp sea salt
1 tsp lemon pepper seasoning
1/2 tsp cream of tartar
1 1/2 tsp dried dill

Smash salmon as finely as possible with fork or masher. Combine with remaining ingredients. Form into patties–smaller is easier to keep together. I always use this mini burger shaper. Oil it up a bit first and it makes perfect patties every time that actually stay together!
Add enough olive oil to a large skillet or grill pan to coat the bottom. Cook patties on medium/medium high heat for approximately 4 minutes each side. Serve on a bed of spinach with the dill yogurt sauce.

Dill Yogurt Sauce
1 cup full fat plain Greek yogurt
1/2 tsp sea salt
3 tsp dried dill
4 Tbsp white wine vinegar
3/4 cup vidalia onion, finely chopped
1 1/2 cups cucumber, peeled and chopped
salt and pepper to taste

Combine all ingredients. Make ahead of time and refrigerate until you need it. Works with OR without the yogurt if you can’t have dairy. Also pairs well with grilled or poached salmon, to dip veggies, or with just a spoon!

Happy Friday,


3 comments on “Salmon Cakes with Cucumber Dill Yogurt Sauce”

  1. Have been incorporating your recipes and ideas into weekly cooking and have been loving it! Made a list of staples and go back to the web-site often!


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