Salmon Patties with a tasty, yogurt sauce. I love summer salmon dinners and I LOVE tartar sauce (truly a condiment queen). l’ll show you how to make mouthwatering salmon cakes paired with a light and tangy Greek yogurt tartar sauce. Say goodbye to a heavy mayo-based sauce and embrace the light & airy greek yogurt version. We use a bit of gluten free bread crumbs to make an easy, healthy and protein packed dinner that is perfect for summer. It has only about 15 minutes of hands on time. I love eating them crispy and warm, but I think they are delicious cold as leftovers the next day. Oh and these salmon cakes can be egg free. Just use yogurt instead of mayo.
How to Make the Salmon Cakes
Let’s start by baking the salmon. Fresh salmon is best (1lb filet or 3 x 6oz filets), but it can be substituted (in notes below). Bake the fresh salmon in the oven with a little olive oil, salt & pepper for 8-10 minutes. They should flake easily and still be a little dark pink in the middle. It should be moist, but if too moist, add some more bread crumbs. If the mixture seems dry, add an extra tablespoon of mayo or yogurt.
Flake the baked salmon into a bowl and combine it with the rest of the ingredients. Mix everything together until the ingredients are well incorporated. Chill the mixture 20-30 minutes (or overnight). This is what makes really well shaped, golden on the outside and still tender on the inside, salmon patties. You also really want the tartar sauce to sit to build its flavor, so get them both done asap and relax.
Once chilled, form the mixture into 5 patties. They should hold really nicely. Heat up the oil in your pan until just smoking. You almost always want the oil to be hot before adding anything to the pan. Sear the patties on each side until golden brown and crispy delicious.
Greek Yogurt Tartar Sauce
Are you ready for a tartar sauce that’s light, creamy, and isn’t just mayo? I use mostly greek yogurt in this recipe and just a little bit of mayo for flavor. Aka extra extra for me please! It’s a great, protein-packed alternative to traditional mayo-based tartar sauces. The combination of Greek yogurt and fresh herbs brings a refreshing twist to this classic & compliments the salmon cakes SO WELL. Truly if you can let the tartar sauce sit overnight it will be everything you ever dreamed!
I love to use full fat greek yogurt (5% Fage is my favorite). Fat is good for you & really filling! But you can use any plain yogurt that you like.
Home Cook’s Notes
Can I make these with leftover salmon?
For the best flavor and moistness, I suggest using fresh. But you can make these patties with any leftover salmon or with 15oz drained, canned salmon. The mixture may need a bit more mayo or yogurt for moisture.
What sides are good with Salmon Patties/Salmon Cakes?
I love to serve fresh salmon cakes with an easy salad or even a bagged salad. I also love to serve it with quick grilled asparagus. I think they would also be delicious with my Oven Baked Rice w Asparagus & my Summer Cucumber Balsamic Pasta Salad.
As for sauces, you know I need extra condiments always, and I think the greek yogurt tartar sauce is perfect & makes a delicious lunch on a roll as a sandwich or extra tartar sauce on the side.
From The Kitchen
Connect With Me
I’d love to hear your feedback on these healthy salmon cakes! Feel free to share your thoughts in the comments or tag me on Instagram @quartersoulcrisis. Lately I have been making a lot of videos in my stories of exactly how I make my recipes.
Salmon Cakes with Greek Yogurt Tartar Sauce
- 1 large skillet
- 3x 6 oz salmon filets skin removed
- 1 large clove of garlic minced or grated
- 2 tbs dijon mustard
- 2 tbs fresh chives finely chopped
- 1 tbs fresh dill finely chopped
- 1 tbs mayo
- 1/3 cup panko breadcrumbs
Greek Yogurt Tartar Sauce
- 1/2 cup greek yogurt
- 2 tbs mayo
- 2 tbs pickle juice
- 1/3-1/2 cup pickles chopped small
- 1/4 tsp garlic powder
- 1 tbs fresh chives finely chopped
- 1.5 tbs fresh dill finely chopped
- salt to taste
- Preheat oven to 350°. Line a baking sheet or dish with parchment. Let salmon sit on counter while oven preheats. Season salmon with a light drizzle of oil and a sprinkle of salt & pepper right before baking.
- Bake salmon filets: Bake salmon for 8 minutes (depending on thickness) or until filets are medium rare and flake very easily with a fork.
- Make Salmon Cakes: Flake the cooked salmon into a large bowl with a fork. when salmon is finished baking, flake the salmon into a large bowl. Add minced garlic, dijon, herbs, mayo & panko. Mix until incorporated. Cover and place this bowl in fridge to chill for 20-30 minutes so the salmon cools, holds shape and retains more flavor.
- Make Tartar Sauce: while salmon chills, make sauce. In a small bowl add greek yogurt, mayo, pickle juice, chopped pickles, herbs, garlic powder and a pinch of salt. Mix until combined. Add more pickles or pickle juice if you think it needs it. This REALLY benefits. The flavor completely changes from 20+ minutes of chilling and melding flavors as well. So throw that in the fridge while your salmon chills & we make the patties.
- Make Patties: Form the chilled salmon into 5 patties. Heat one tbs oil in large skillet until just smoking. Sear each patty until golden on each side (1-2 minutes on each side).
- Serve with dollop of greek yogurt tartar sauce (and extra extra on the side).
Home Cook’s Notes
- If your salmon has the skin on, you can bake the salmon skin side down and flake the salmon from the skin at step 3.