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Salmon Cakes with Yogurt Dill Sauce

Serves 8-10

Canned salmon is an underutilized superfood. I grew up eating this recipe once a week and feel so grateful as I know my brain benefited. This is a good recipe for getting kids to eat salmon and is more economical than fresh.


Salmon cakes:

  • 2, 6oz cans of red sockeye salmon (with liquid)

  • 2 large omega 3 eggs, beaten

  • 1/2 cup bread crumbs (preferably whole wheat) or instant oats

  • 2 tbsp chopped scallions

  • 2 tbsp chopped shallots

  • 4 tbsp chopped parsley

  • Grated zest of 1 lemon

  • Juice of 1 lemon

  • Kosher salt and freshly ground pepper to taste

  • 3 tbsp canola oil


  • 2 tsp prepared horseradish

  • 1/3 cups plain  Greek yogurt

  • 2 tbsp chopped dill

  • 1 lemon, juiced

  • 1 tbsp of honey


For the croquettes:

Mix all ingredients together EXCEPT for the oil. Form into patties. Heat the oil over medium-high heat. Pan fry cakes until golden brown on either side. Serve with dill sauce (below).

For the sauce:

Mix all ingredients until well combined.

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