Salmon Cakes with Tzatziki Sauce

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!

5 from 1 vote

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Course: Dinner, Lunch, Main Course

Cuisine: American, Mediterranean

Keyword: dinner, gluten free, lunch, seafood

Prep Time: 15

Cook Time: 10

Servings: servings

Calories: 432kcal

Equipment

Cast Iron Skillet
Medium Mixing Bowl

Ingredients

For the Salmon Cakes

14.75 oz canned pink salmon
½ cup mayonnaise
1 clove of garlic pressed or minced
1 tablespoon parsley
½ cup gluten free bread crumb
1 egg
salt and pepper to taste

Tzatziki Sauce

1 cup plain greek yogurt
1 mini cucumber diced
⅛ cup dill chopped
juice of lemon
salt and pepper to taste

Instructions

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.

Nutrition