Salmon Cakes with Dill Sauce

Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes.

Yield: Makes 4 servings (serving size: 2 salmon cakes and 1/4 cup yogurt sauce)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 387
  • Fat: 12g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 4g
  • Protein: 41g
  • Carbohydrate: 29g
  • Fiber: 2g
  • Cholesterol: 84mg
  • Iron: 2mg
  • Sodium: 431mg
  • Calcium: 89mg


  • 2 cups leftover salmon, broken into pieces
  • 1 1/4 cups leftover wheat berries
  • 1/2 cup whole-wheat breadcrumbs
  • 4 large egg whites, divided
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1 cup 2% Greek-style yogurt
  • 1/4 cup chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sliced cucumbers
  • 4 teaspoons pickled ginger


  1. 1. Mix salmon, wheat berries, whole-wheat breadcrumbs, and 3 egg whites. Form into 8 patties; chill for 15 minutes. Dip cakes in remaining egg white and dredge in panko.
  2. 2. Preheat oven to 425°. Combine yogurt, dill, and lemon juice; set aside.
  3. 3. Bake salmon cakes in middle of oven for 15 minutes or until heated through and tops are golden. Preheat broiler; brown tops of cakes for 10–20 seconds. Serve with cucumbers, pickled ginger, and dill sauce.
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