Ingredients
Scale
- 1 pound fresh salmon fillets, skinless
- 1 cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons Dijon mustard
- 1 egg, beaten
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
If you don’t have fresh salmon, canned salmon works just as well. And if dill isn’t your thing, feel free to swap it out for parsley or thyme!
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Season the salmon fillets with salt and pepper, then bake for 12-15 minutes or until just cooked through. Let them cool slightly.
- In a large bowl, flake the salmon with a fork. Add breadcrumbs, Dijon mustard, egg, green onions, dill, and garlic powder. Mix until well combined.
- Shape the mixture into patties, about the size of your palm. If the mixture is too sticky, add more breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Cook the salmon cakes for 3-4 minutes on each side, or until golden brown and crispy.
- For the drizzle, in a small bowl, whisk together Greek yogurt, lemon juice, and minced garlic. Season with salt and pepper to taste.
- Serve the salmon cakes warm, drizzled with the zesty lemon garlic sauce.
These steps are simple enough to follow even when the kids are running circles around you. And believe me, they’ve been tested under those exact conditions!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Salmon Cakes with Zesty Lemon Garlic Drizzle, recipe, cooking, food
