Salmon Cakes with Fresh Dill Sauce

Paired with a fresh dill sauce, these salmon cakes are a great way to get your omega-3 fatty acids, which are vital to your health. You can serve these salmon cakes alone or with a side salad.

Serves: 8Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • 1 lb. skinless wild-caught salmon fillet
  • 3 scallions, chopped, green part only, divided
  • 2 Tbsp. lemon juice, divided
  • 2 Tbsp. Dijon mustard
  • 1 tsp. salt, divided
  • 1⁄4 tsp. freshly ground black pepper
  • 1⁄4 cup gluten-free panko bread crumbs
  • 1 Tbsp. coconut oil
  • 2 Tbsp. fresh dill
  • 7 oz. sour cream


  • In a food processor, pulse salmon, 2 scallions, 1 tablespoon lemon juice, mustard, 1⁄2 teaspoon salt, and pepper until coarsely chopped. Mix in the bread crumbs and form into 8 patties.
  • Heat oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side.
  • Dill sauce: In your food processor combine dill, sour cream, 1 tablespoon lemon juice, and 1⁄2 teaspoon salt. Pulse until blended. Dollop onto salmon cakes. Sprinkle on remaining scallions.