Salmon Patties with Yogurt Sauce (Print Version)
# Ingredients:
→ Salmon Patties
01 -
2 (6-ounce) cans salmon, drained
02 -
3 green onions, thinly sliced
03 -
1/4 cup fresh dill, chopped
04 -
1 egg
05 -
Zest of 1 lemon
06 -
1 teaspoon Dijon mustard
07 -
1/4 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1/4 cup plus 2 tablespoons breadcrumbs, divided
10 -
2 tablespoons olive oil
→ Yogurt Sauce
11 -
1/3 cup Greek yogurt
12 -
1 tablespoon capers, drained
13 -
1 tablespoon lemon juice
14 -
1/2 teaspoon Worcestershire sauce
15 -
1/4 teaspoon salt
16 -
1/4 teaspoon pepper
# Instructions:
01 -
In a large bowl, add salmon and flake the fish into small chunks. Add green onions, dill, egg, mustard, lemon zest, salt and pepper, and mix with a fork until well-combined. Add 1/4 cup breadcrumbs and mix to combine. Set the remaining 2 tablespoons of breadcrumbs on a small plate.
02 -
In a medium bowl, mix all of the yogurt sauce ingredients together. Set aside in the fridge while you cook the salmon patties.
03 -
Form the salmon mixture into 1/4 cup sized patties and set aside on a plate. You should have 8 patties. Coat each patty in remaining breadcrumbs, pressing to adhere the breadcrumbs.
04 -
In a large nonstick skillet, heat oil over medium heat. Add patties and cook until golden brown, about 4 minutes on each side.
05 -
Serve the cooked patties with chilled yogurt sauce.
# Notes:
01 -
Can be stored in an airtight container in the fridge for up to three days
02 -
Reheat in a skillet with olive oil, microwave, or air fryer