Salmon Cakes Yogurt Dip

Name: Salmon Cakes Yogurt Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb canned salmon, drained; 1/2 cup breadcrumbs; 1/4 cup chopped green onions; 1/4 cup chopped bell pepper; 1 egg, beaten; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; Salt and pepper to taste; Olive oil for frying; 1 cup Greek yogurt; 1 tablespoon lemon juice; 1 tablespoon dill, chopped; Salt and pepper to taste

Highlighted under: Borderless Food

I absolutely love making these salmon cakes paired with a refreshing yogurt dip. This recipe brings together flavorful salmon with the right mix of spices, creating a dish that is not only delicious but also incredibly satisfying. The yogurt dip adds a cool contrast, enhancing the overall taste experience. Perfect as an appetizer or a light meal, I always find myself reaching for this recipe, especially during gatherings. It’s simple to prepare and can be made ahead, allowing me to enjoy more time with my guests.

Created by

Emily

Last updated on 2026-02-23T13:18:19.753Z

When I first experimented with this dish, I wanted to create something that combined my love for salmon with a unique dip. The blend of spices in the cakes really elevates the flavor, making each bite satisfying. I remember the first time I served these at a family gathering—the compliments came pouring in!

A key tip I discovered is to let the salmon mixture chill before forming the cakes; it helps them hold their shape while cooking. Pairing them with a homemade yogurt dip takes this dish to the next level, making it a staple on my table.

Why You Will Love This Recipe
Crispy exterior with a tender, flavorful interior
Refreshing yogurt dip that complements the salmon perfectly
Quick and easy preparation, perfect for any occasion

Understanding Salmon in this Recipe

Using canned salmon for these cakes not only simplifies preparation but also ensures a consistent texture and moisture level. I recommend opting for wild-caught salmon if possible, as it tends to have a richer flavor compared to farmed varieties. Additionally, when draining the salmon, make sure to remove excess liquid to avoid soggy cakes. A quick tip: if you have fresh salmon on hand, poach it lightly and flake it for an even fresher taste that pairs well with the spices.

The addition of green onions and bell peppers not only contributes a pop of color but also adds layers of flavor that elevate the dish. These ingredients should be finely chopped so they distribute evenly throughout the mixture, ensuring each bite is bursting with deliciousness. If you prefer a sweeter note, try adding finely diced red bell pepper or even a bit of finely grated carrot for extra moisture and color.

Perfecting the Cooking Technique

Achieving the perfect golden-brown crust on your salmon cakes is all about controlling the heat. Begin by heating the olive oil over medium heat; if it’s too hot, the cakes can burn before cooking through. I often test the oil by dropping a small piece of the mixture in—if it bubbles vigorously, you’re ready to cook. Each patty should be cooked for about 4-5 minutes per side, creating a crispy exterior while keeping the inside moist and flavorful.

If you're concerned about the cakes breaking apart during cooking, a quick tip is to ensure they are chilled before frying; this helps them hold their shape better. You can also dust the patties lightly with additional breadcrumbs before frying, creating an even crunchier coating. Should you find any cakes falling apart, consider using an additional egg next time for binding.

Ingredients

Gather the following ingredients to make your salmon cakes and yogurt dip:

Salmon Cakes

1 lb canned salmon, drained
1/2 cup breadcrumbs
1/4 cup chopped green onions
1/4 cup chopped bell pepper
1 egg, beaten
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil for frying

Yogurt Dip

1 cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon dill, chopped
Salt and pepper to taste

Once you have your ingredients ready, it's time to start cooking!

Instructions

Follow these simple steps to prepare your delicious salmon cakes and yogurt dip:

Prepare the Salmon Cakes

In a large bowl, combine the canned salmon, breadcrumbs, green onions, bell pepper, egg, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.

Form the Cakes

Shape the mixture into patties, about 2 inches wide. Place them on a plate and refrigerate for 10 minutes to help set their shape.

Cook the Salmon Cakes

In a large skillet, heat olive oil over medium heat. Cook the patties for 4-5 minutes on each side, or until golden brown and cooked through.

Make the Yogurt Dip

In a small bowl, mix together the Greek yogurt, lemon juice, dill, salt, and pepper until smooth.

Serve

Serve the salmon cakes warm with the yogurt dip on the side. Enjoy!

Enjoy your delicious salmon cakes with the fresh yogurt dip!

Pro Tips

For a spicier kick, consider adding some chopped jalapeños or cayenne pepper to the salmon mixture. Additionally, using fresh salmon instead of canned can elevate the flavor even further.

Serving Suggestions

These salmon cakes are incredibly versatile and can be served in a variety of ways. For a heartier meal, consider placing them on a bed of mixed greens topped with the yogurt dip for a refreshing salad. Alternatively, they make excellent sliders; simply place a cake on a small bun with lettuce and a slice of tomato. This transforms the dish into a fun, finger-food option for gatherings or summer picnics.

For a party-friendly option, consider serving the cakes on a platter with toothpicks, accompanied by the yogurt dip in a small bowl for dipping. This setup invites guests to enjoy them as bite-sized snacks, making it easier to socialize while dining. Don't forget to add lemon wedges on the side; a squeeze of fresh lemon can brighten the flavors and enhance the overall taste.

Storing and Freezing Tips

If you find yourself with leftover salmon cakes, they can be stored easily in the refrigerator for up to three days. Just place them in an airtight container to maintain their moisture. When reheating, I suggest using an oven instead of a microwave as it helps retain that desired crispy texture. Preheat your oven to 350°F (175°C) and heat them for about 10-12 minutes, or until warmed through.

For longer storage, these salmon cakes freeze beautifully. After cooking, allow them to cool completely, then layer them between parchment paper in an airtight container. They can be frozen for up to three months. When you’re ready to enjoy them, thaw in the refrigerator overnight and reheat as described above for a quick meal that feels freshly made.

Questions About Recipes

→ Can I use fresh salmon instead of canned?

Yes! Fresh salmon can be used; just ensure it's cooked and flaked before mixing.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

→ Can these cakes be baked instead of fried?

Absolutely! To bake, place them on a baking sheet and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

→ What can I serve with these salmon cakes?

They pair well with salad, roasted vegetables, or crusty bread for a complete meal.