Dilly Salmon Cakes with Lemon Yogurt

Dilly Salmon Cakes are a fast and satisfying dinner. Serve with rice or french fries, and a quick cooking vegetable for a speedy dinner everyone will love! 

These Dilly Salmon Cakes are one of my favourites. Jammed with dill and lemon to punch up and appease the tiny taste buds of little humans, these cakes satisfy the grown ups too.

Don’t get me wrong; if I’m a bit more pressed for time or just want to throw dinner in the oven, this broiled salmon dish is the one I turn to. BUT, if I want a bit of extra zest and punch in dinner (who doesn’t right now in the middle of January?!) then I placed a bunch of delicious items that go well together, mash in a food processor, and quickly cook in a frying pan.

I serve these Dilly Salmon Cakes with a dill and lemon yogurt. Yes, similar to this dip, but equally delicious. My kids are still at the age where yogurt can make or break a meal. I choose make every single time.

If I’m feeling like I need to be on the healthy train and hard, I hit up this Tahini Salmon and Zucchini Bowl. This crispy skinned salmon has my name on it! I can’t wait to try it.

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Dilly Salmon Cakes

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

A fast and satisfying dinner! Serve with rice or french fries, and a quick cooking vegetable for a speedy dinner everyone will love!

Course: Main Course

Cuisine: American

Author: Samantha

Ingredients

Dilly Salmon Cakes

• 1.5 lbs (approx. 680 grams) skinless boneless salmon (fillet)
• 1 small shallot
• 1/4 cup fresh dill, roughly choped
• 1 medium lemon, zest
• 1 large egg
• 1/4 tsp sea salt
• 1 tbsp avocado oil or olive oil (for pan)

Dill and Lemon Yogurt

• 1 cup thick plain yogurt
• 2 tbsp fresh finely chopped dill
• 1 medium lemon, juiced (use lemon from above, zest in cakes and juice in yogurt)
• 1 pinch salt

Instructions

Dilly Salmon Cakes

1. Add salmon, shallot, dill, lemon zest, egg, and salt to a food processor and pulse until mixed and pieces are quite small*. 

2. Form 10-12 salmon cakes using a 1/4 cup dry measuring cup. 

3. Place oil in a large frying over medium heat. Add salmon cakes and cook for 3-6 minutes per side, flipping once, or until cakes are cooked through (cut one open to double check if need be)**.  

Dill and Lemon Yogurt

1. Mix yogurt, dill, lemon juice, and salt together in a small bowl while cakes are cooking. 

Recipe Notes

* If you don't have a food processor, finely chop all ingredients and mix together in a medium sized bowl. 

** I had to do the cooking in two batches. I've allowed for this time in the overall amount of cooking time. 

Enjoy! xo