Healthier Salmon Cakes With Lime Dill Sauce

Total Time
1hr 18mins
Prep 1 hr 10 mins
Cook 8 mins

This preparation is a "healthier" version of the traditional salmon cakes with tartar sauce. The lime dill sauce is delicious on Maryland-style crab cakes as well. This recipe came from a local periodical.

Ingredients Nutrition


  1. To make the salmon cakes, first mix together yogurt, Parmesan cheese, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl.
  2. Gently mix salmon and panko breadcrumbs into the yogurt mixture.
  3. Divide salmon-yogurt mixture into 8 equal portions and shape into 2-inch cakes. Refrigerate for 1 to 4 hours.
  4. Meanwhile, prepare the lime dill sauce. In a medium bowl, stir together yogurt, lime juice, lime zest, dill, salt and pepper. Mix well and refrigerate until well chilled.
  5. To finish the salmon cakes, spray a large nonstick skillet with nonstick cooking spray and place over medium high heat.
  6. Slide cakes into the hot skillet and cook about 4 minutes per side or until golden brown and heated through.
  7. Serve the cakes hot with the chilled lime dill sauce.
Most Helpful

We loved this! I would say it serves 2-4 people, though, depending on appetites. We devoured these and wanted more! I subbed 1 egg for the egg substitute, dried chives and dill for fresh, and regular breadcrumbs for panko. This was deeee-licious, and I will definitely make this again. Many thanks to you, D. Todd! Note: We had plenty of the Lime Dill Sauce left over, so that is just the excuse we need to make more salmon cakes. 8 oz. yogurt=1 cup

strangemk ; ) September 19, 2009

This recipe was perfect for me - the only subsitutions I had to make was using gluten free breadcrumbs instead of panko and steamed fresh salmon instead of canned. It worked great and tasted lovely! Thanks for posting!

Mia in Germany July 03, 2009