Mediterranean Salmon Cakes with Tzatziki
Mediterranean Salmon Cakes with Tzatziki
Ingredients
For the Salmon Cakes
- 15 ounces canned salmon, drained and flaked
- 1 large egg, beaten
- 1/2 cup plain breadcrumbs
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for frying
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Stir well to combine. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
⏱️ 5 min
- 2
Prepare the Salmon Cakes: In a large bowl, combine the drained and flaked salmon, beaten egg, breadcrumbs, finely diced red onion, chopped fresh dill, chopped fresh parsley, lemon zest, minced garlic, Dijon mustard, salt, and black pepper. Mix gently until just combined, being careful not to overmix.
⏱️ 10 min
- 3
Form the salmon mixture into 8 equal patties, about 1-inch thick.
⏱️ 5 min
- 4
Heat olive oil in a large non-stick skillet over medium heat.
⏱️ 2 min
- 5
Carefully place the salmon cakes into the hot skillet. Cook for 4-6 minutes per side, or until golden brown and heated through.
⏱️ 10 min
- 6
Remove salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 7
Serve the Mediterranean salmon cakes warm, topped with a generous dollop of the chilled tzatziki sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Salmon Cakes with Tzatziki
Ingredients
For the Salmon Cakes
- 15 ounces canned salmon, drained and flaked
- 1 large egg, beaten
- 1/2 cup plain breadcrumbs
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for frying
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Stir well to combine. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
⏱️ 5 min - 2
Prepare the Salmon Cakes: In a large bowl, combine the drained and flaked salmon, beaten egg, breadcrumbs, finely diced red onion, chopped fresh dill, chopped fresh parsley, lemon zest, minced garlic, Dijon mustard, salt, and black pepper. Mix gently until just combined, being careful not to overmix.
⏱️ 10 min - 3
Form the salmon mixture into 8 equal patties, about 1-inch thick.
⏱️ 5 min - 4
Heat olive oil in a large non-stick skillet over medium heat.
⏱️ 2 min - 5
Carefully place the salmon cakes into the hot skillet. Cook for 4-6 minutes per side, or until golden brown and heated through.
⏱️ 10 min - 6
Remove salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 7
Serve the Mediterranean salmon cakes warm, topped with a generous dollop of the chilled tzatziki sauce.
⏱️ 2 min