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Salmon Patties With Lemon Dill Yogurt Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Author Amee


  • For the patties:
  • 2 6oz cans Wild Alaskan salmon
  • 4 large eggs lightly beaten
  • 1/2 cup gluten-free breadcrumbs
  • 1/2 cup cornmeal
  • 1/2 small Vidalia onion finely chopped
  • 1/2 tsp garlic powder
  • 2 tbsp lemon juice freshly squeezed
  • 3 tbsp butter
  • paprika salt and pepper, to taste
  • For the sauce:
  • 1 7oz container 2% plain Greek yogurt
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 1 tbsp fresh dill chopped
  • 1 tsp dijon mustard
  • Fresh artisan lettuce greens


  • For the Salmon patties:
  • Drain salmon and put into a medium size bowl.
  • Make sure all bones are removed.
  • Combine salmon, eggs, breadcrumbs, cornmeal, garlic powder, onion and lemon juice and mix well. Form into 6 patties and season with salt, pepper and a sprinkle of paprika.
  • Heat butter in a large skillet over medium heat.
  • Cook patties until nice and golden on each side.
  • Keep patties warm and prepare the sauce.
  • Stir yogurt, lemon juice, lemon zest, fresh dill and dijon in a small bowl.
  • Place salmon patties over fresh artisan lettuce and drizzle with sauce.