Salmon Cakes with Tzatziki sauce is the perfect Greek influenced healthy weeknight meal. You get the savory spice combination along with the crispy texture from the salmon cake and then the cool, creamy, herby flavor from the Tzatziki sauce! This recipe incorporates one of my all time favorite herbs, dill. I love the fresh, herby flavor that adds so much character to any dish its in! The meal is perfect for any weeknight because it is super easy to throw together and only takes about 10 minutes to cook!
I have always loved salmon in pretty much every form. Growing up, we ate salmon...a lot and always made it the exact same way. Now that I have my own kitchen, it is a fish that I have begun to branch out with a little bit. I am so happy I did because I was able to create this delicious, light weeknight meal and I am all for a simple weeknight meal packed with tons of flavor after a busy day!
Tzatziki sauce is also a sauce that has really grown on me and quickly become one of my favorites. Nate has a major obsession with gyros (who can blame him right?). The first time I ever tried Tzatziki was on my first gyro and I was hooked from that second on. These salmon cakes were just the perfect home for it! So happy I chose that sauce because the marriage between the flavors is absolute perfection.
For the Salmon Cakes:
- canned pink salmon
- garlic clove
- gluten free bread crumb
- salt and pepper
- olive oil
For the Tzatziki Sauce:
- plain greek yogurt
- juice of lemon
- salt and pepper
In a medium mixing bowl, mix together salmon, mayonnaise, minced garlic, parsley, gluten free bread crumb, egg and salt and pepper. Pack the mixture together to make 4 cakes in the shape of a burger. There will be bones in the salmon. They can stay. They are so small and soft that once the salmon cakes are cooked, they soften to the point you won't even know they're there. They also are an awesome source of calcium, iron, zinc, Vitamin A and omega-3 fatty acids!
In the cast iron skillet, heat up olive oil. Place each cake in the pan. Cook until one side is brown and crispy and then flip. Cook until both sides are crisp.
Mix together the greek yogurt, diced cucumber, dill, lemon juice and salt and pepper. Mix until well combined and set aside until salmon cakes are done. Once the salmon cakes are done, serve with Tzatziki sauce on top of each. Sprinkle with extra dill as a garnish.
Is this recipe gluten free?
Yes! I used gluten free bread crumbs when making the salmon cakes so they are completely gluten free! There also is no gluten in the Tzatziki sauce so if you are looking for a gluten free recipe you are good to go! If you are looking for dairy free, you could swap out the greek yogurt for a dairy free yogurt.
If you love this recipe, you might also love:
- Chipotle Lime Chicken Burgers
- Seared Tuna with an Asian Marinade
- Healthier Copycat Popeye's Chicken Sandwich
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Salmon Cakes with Tzatziki Sauce
- Medium Mixing Bowl
For the Salmon Cakes
- 1 cup plain greek yogurt
- 1 mini cucumber diced
- ⅛ cup dill chopped
- juice of lemon
- salt and pepper to taste
- Mix together salmon, mayonnaise, garlic, parsley, gluten free bread crumb, egg and salt and pepper. If there are bones in the salmon, leave them, they will soften when cooked and you won't notice they are there.
- Pack together the mixture to create four salmon cakes (about the size of a burger).
- Heat olive oil in a cast iron skillet.
- Add salmon cakes to the oil and cook. When one side of the cake becomes crisp and brown, flip. Continue cooking until salmon cakes are crisp on both sides.
- Mix together green yogurt, diced cucumber, dill, lemon juice and salt and pepper. Mix until well combined.
- Serve salmon cakes with Tzatziki sauce pooled on top. Sprinkle dill on top as a garnish if desired.