Southeast Dairy Association - Salmon Cakes with Coleslaw and Lime Dill Yogurt Sauce


Salmon Cakes with Lime-Dill Yogurt Sauce

Serve heart-healthy Parmesan-crusted salmon cakes with a tangy homemade dill-yogurt sauce for a light lunch or dinner.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Servings: 8


Lime-Dill Sauce

  • 1 (8-ounce) container plain fat-free yogurt
  • 2 teaspoons lime zest
  • 2 teaspoons lime juice
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Salmon Cakes

  • 1/2 cup plain fat-free yogurt
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup egg substitute
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced chives
  • 1 tablespoon chopped parsley
  • 1 shallot, minced
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (16-ounce) can pink salmon, drained and flaked
  • 1/2 cup panko breadcrumbs
  • Nonstick cooking spray


  • For Lime-Dill Yogurt Sauce:
    In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Cover and chill.
    For Salmon Cakes:
    Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix salmon and breadcrumbs into yogurt mixture.
    Divide mixture into eight equal portions and shape into 2-inch cakes. Refrigerate, uncovered, for 30 minutes.
    Place a large, nonstick skillet over medium-high heat. Spray with nonstick cooking spray and slide salmon cakes into skillet. Cook 4 minutes per side or until golden brown and heated through. Serve hot with lime dill yogurt sauce.
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