Crispy Herbaceous Salmon Cakes with Creamy Dill Yogurt Sauce
Indulge in these golden, flavorful salmon cakes made from canned wild salmon, aromatic herbs, and crunchy breadcrumbs, complemented by a tangy and refreshing dill-infused yogurt sauce. These delightful cakes offer a crispy exterior with a moist and flavorful center, a perfect balance of textures and flavors that will leave your taste buds craving for more.
ingredients
- 14 ounces canned wild salmon, drained and flaked
- 1 cup breadcrumbs
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1/4 cup mayonnaise
- Zest of 1 lemon
- Salt and black pepper, to taste
- 1/2 cup plain yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt and black pepper, to taste
steps
- 1.
In a large bowl, combine the flaked salmon, breadcrumbs, dill, parsley, red onion, garlic, eggs, mayonnaise, lemon zest, salt, and pepper. Mix until well combined.
- 2.
Shape the mixture into 8 patties and place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to firm them up.
- 3.
In a small bowl, prepare the dill yogurt sauce by combining the plain yogurt, chopped dill, lemon juice, olive oil, salt, and pepper. Stir until well blended. Refrigerate until ready to serve.
- 4.
Preheat the oven to 375°F (190°C). Heat a drizzle of oil in a large skillet over medium heat. Cook the salmon cakes for 3-4 minutes on each side or until golden and crispy. Transfer to the preheated oven and bake for an additional 5-7 minutes until heated through.
- 5.
Serve the crispy salmon cakes with the chilled dill-infused yogurt sauce on the side. Enjoy the delightful combination of flavors and textures!
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