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Crispy Salmon Patties with Lemon Dill Yogurt Sauce

kodiakcakes.com/blogs/recipes/crispy-salmon-patties-with-lemon-dill-yogurt-sauce

Prep Time 10 Minutes
Cook Time 8 Minutes
Serves 4
Difficulty Moderate

Crispy on the outside, tender and flaky on the inside — these Salmon Patties know exactly what they’re bringing to the table. Packed with fresh dill, lemon, Dijon, and Kodiak Buttermilk Power Cakes Mix, they deliver wildly delicious flavor and 51g of protein in every serving. They sear up beautifully in the skillet, creating a crave-worthy crust that gives way to a rich, flavorful center. The lemon dill yogurt sauce is creamy and garlicky with a citrusy kick that ties it all together. Serve them in crisp lettuce cups or straight off the plate with extra sauce on top. Simple ingredients with a big, protein-packed payoff. 

Recipe provided by Kitchen McCabe

  • Calories376
  • Protein51g
  • Total Fat14g
  • Carbs13g

*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.

Buttermilk Power Cakes

Flapjack & Waffle Mix

$6.45
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Buttermilk Power Cakes Buttermilk Power Cakes
Ingredients Directions

Ingredients

  • 1 (14.75-oz) can salmon, drained
  • 2 scallions, thinly sliced
  • 1 large egg
  • 1/2 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for cooking)
  • Butter lettuce or romaine, for serving (optional)

 

Lemon Dill Yogurt Sauce:

  • 1/2 cup plain Greek yogurt
  • 1 small clove garlic, finely minced
  • 1 tablespoon chopped fresh dill
  • 1 squeeze fresh lemon juice
  • Pinch of salt

Directions

  1. Add the salmon, scallions, egg, Kodiak mix, Greek yogurt, Dijon mustard, dill, and lemon juice to a large mixing bowl. Season lightly with salt and pepper and mix until well combined.
  2. Let the mixture rest for 10 minutes so the grains can absorb the moisture.
  3. Form the mixture into 4–5 evenly sized patties.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Place the patties in the skillet and cook for about 3–4 minutes per side, until golden brown and crisp.
  6. Transfer the patties to a plate lined with paper towels.
  7. In a small bowl, whisk together the Greek yogurt, minced garlic, dill, lemon juice, and salt until smooth.
  8. Serve the salmon patties warm with the lemon dill yogurt sauce and butter lettuce or romaine if desired.

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