Healthier Salmon Cakes With Lime Dill Sauce

READY IN: 1hr 18mins
Recipe by D. Todd Miller

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.

Top Review by strangemk

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

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.

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