These Flavorful Salmon Cakes are a nutrient-dense, high-protein solution for a quick gourmet dinner. By using a blend of Panko for crunch and Greek yogurt for moisture, these patties stay flaky on the inside with a perfect golden sear on the outside. Packed with over 2.5g of heart-healthy Omega-3s, they are as good for your brain as they are for your taste buds.
Total Time:53 Minutes
Yield:4 Servings
Ingredients
1 lb (450g) Salmon (fresh cooked or 2 cans wild-caught)
1/2 cup Panko Breadcrumbs
1 large Egg, beaten
1 tbsp Dijon Mustard
2 tbsp Greek Yogurt (or Mayonnaise)
1/4 cup Red Onion, finely diced
2 tbsp Fresh Dill or Parsley, chopped
1 tsp Lemon Zest
1/2 tsp Old Bay Seasoning (or paprika/salt mix)
2 tbsp Avocado Oil (for frying)
Instructions
Prep the Fish: Flake your cooked or drained canned salmon into a large mixing bowl.
Mix Binders: In a separate small bowl, whisk together the egg, mustard, yogurt, lemon zest, and seasonings.
Combine: Pour the wet mixture over the salmon. Add the diced onion, fresh herbs, and Panko. Fold gently with a spatula until just combined—do not over-mix!
Form Patties: Shape the mixture into 8 equal-sized patties, about 1-inch thick.
Chill (Crucial Step): Place patties on a parchment-lined plate and refrigerate for 30 minutes. This prevents them from falling apart in the pan.
Sear: Heat oil in a large skillet over medium heat. Fry the cakes for 3-4 minutes per side until deep golden brown and crispy.
Serve: Serve warm with lemon wedges and a side of creamy dill sauce.
Notes
Pantry Hack: Canned salmon is often higher in calcium than fresh because the bones are softened and edible.
Gluten-Free: Swap Panko for almond flour or crushed GF crackers.
Air Fryer Option: Spray with oil and cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
