Crisp-edged salmon cakes with a tender, flaky interior and bright herby accents, finished with a cool, tangy yogurt-dill sauce for spooning or dipping.
Weeknight Salmon Cakes with Cool Yogurt-Dill
Canned salmon turns into crisp-edged, flaky patties in under 30 minutes, finished with a bright yogurt-dill sauce that’s perfect for dipping or spooning over a salad.
When dinner needs to come together fast, these salmon cakes are the kind of shortcut that actually feels like a treat. Canned salmon is the pantry hero here: flaked and mixed with panko, egg, mayo and a little Dijon, it forms patties that sear up with golden, crunchy edges and a tender, flaky interior. Smoked paprika, lemon zest and green onions punch up the flavor so every bite tastes deliberate, not hurried.
The technique is deliberately simple: panko gives the crunch, mayo and egg keep the center moist, and a quick chill firms the patties so they hold their shape in a hot skillet. A slick of olive oil and medium-high heat create that satisfying crust while the inside stays soft — the contrast is the whole point.
The yogurt-dill sauce is the easy, bright finishing note: tangy Greek yogurt, fresh dill and lemon juice cut through the richness and make each bite pop. Make the sauce ahead or whisk it up while the first batch cooks; it’s forgiving, so taste and tweak the lemon or salt to match your mood.
Serve them over a green salad, in a sandwich bun, or alongside roasted vegetables for a no-fuss weeknight dinner. Little tips: wet your hands to shape neat patties and remove any large skin or bones from the can if you prefer a very smooth texture — otherwise, let the flakes be part of the charm.
Ingredients
How to Make One-Skillet Salmon Cakes with Yogurt Dill
- Drain the canned salmon into a bowl, remove any large skin pieces and bones if desired, then flake the salmon with a fork until mostly broken up.
- Add panko, egg, mayonnaise, Dijon, lemon zest from half the lemon, chopped green onions, chopped parsley, salt, pepper, and smoked paprika to the flaked salmon; mix gently until combined but not overworked.
- Wet your hands and shape the mixture into eight compact patties (about 3 inches wide and 3/4-inch thick); place on a plate and refrigerate for 10 minutes to firm up while you prepare the sauce and heat the skillet.
- Whisk together Greek yogurt, chopped dill, juice from the remaining half lemon, a pinch of salt, and a grind of black pepper in a small bowl; taste and adjust lemon or salt as needed, then set aside.
- Heat a large nonstick or cast-iron skillet over medium heat and add the olive oil, swirling to coat the surface.
- Arrange the salmon cakes in the skillet without crowding (cook in two batches if necessary) and cook until the undersides are deep golden, about 3–4 minutes.
- Carefully flip each cake and cook the second side until golden and heated through, another 3–4 minutes; transfer to a paper-towel-lined plate to rest briefly.
- Serve the salmon cakes warm with the yogurt dill sauce spooned on top or alongside, and garnish with extra chopped green onion or lemon wedges if you like.
Recipe Card
One-Skillet Salmon Cakes with Yogurt Dill
Crisp-edged salmon cakes with a tender, flaky interior and bright herby accents, finished with a cool, tangy yogurt-dill sauce for spooning or dipping.
- Prep
- 10 min
- Cook
- 18 min
- Servings
- 4
Ingredients
Instructions
- Drain the canned salmon into a bowl, remove any large skin pieces and bones if desired, then flake the salmon with a fork until mostly broken up.
- Add panko, egg, mayonnaise, Dijon, lemon zest from half the lemon, chopped green onions, chopped parsley, salt, pepper, and smoked paprika to the flaked salmon; mix gently until combined but not overworked.
- Wet your hands and shape the mixture into eight compact patties (about 3 inches wide and 3/4-inch thick); place on a plate and refrigerate for 10 minutes to firm up while you prepare the sauce and heat the skillet.
- Whisk together Greek yogurt, chopped dill, juice from the remaining half lemon, a pinch of salt, and a grind of black pepper in a small bowl; taste and adjust lemon or salt as needed, then set aside.
- Heat a large nonstick or cast-iron skillet over medium heat and add the olive oil, swirling to coat the surface.
- Arrange the salmon cakes in the skillet without crowding (cook in two batches if necessary) and cook until the undersides are deep golden, about 3–4 minutes.
- Carefully flip each cake and cook the second side until golden and heated through, another 3–4 minutes; transfer to a paper-towel-lined plate to rest briefly.
- Serve the salmon cakes warm with the yogurt dill sauce spooned on top or alongside, and garnish with extra chopped green onion or lemon wedges if you like.
Nutrition
- Carbohydrates
- 16
- Saturated Fat
- 3.5
- Sodium
- 620
- Fiber
- 1.5
- Unsaturated Fat
- 20.5
- Protein
- 28
- Fat
- 24
- Cholesterol
- 110
- Trans Fat
- 0
- Calories
- 410
- Sugar
- 1.5