Salmon Cakes with Cucumber Dill Sauce (06.03.15)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 2 cups salmon, cooked, broken into pieces
  • 1/2 cup whole-wheat breadcrumbs
  • 4 large egg whites, divided
  • 1 tablespoon capers, chopped
  • 2 tablespoons olive oil
  • 1 cup non-fat Greek-style yogurt
  • 1/4 cup chopped fresh dill or 2 teaspoons dried dill
  • 1 tablespoon fresh lemon juice
  • 1/2 cup cucumbers, chopped
  • No Salt Seasoning and Pepper

Preheat broiler.

Mix salmon, whole-wheat breadcrumbs, egg whites, capers, no salt seasoning and pepper.
Combine yogurt, dill, and lemon juice; set aside. Form into 8-10 patties.

In a large frying pan, bring the oil up to medium heat. Cook the patties on each side for 3-4 minutes. If desired for more crispiness, place cooked salmon cakes on a baking sheet. Broil the top of the cakes for 10–20 seconds. Serve with cucumbers dill sauce.

Sponsor: Intermountain Medical Center Heart Institute

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.