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!
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.
Notes
Save extras in an air tight container for up to 5 days.