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Overhead view of golden salmon cakes on a rustic plate with lemon wedges and fresh dill sprigs scattered nearby

High-Protein Pan-Seared Salmon Cakes with Fresh Dill

Pan-seared salmon cakes made with fresh salmon, dill, and Greek yogurt, delivering about 25g of protein per serving in under an hour.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 398
Ingredients Method Notes

Ingredients
  

  • 450 g salmon fillet, skinless patted dry and finely chopped by hand
  • 1 egg large
  • 2 tbsp plain Greek yogurt
  • 40 g panko breadcrumbs (1/3 cup)
  • 3 tbsp fresh dill, chopped
  • 2 green onion, thinly sliced
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil divided, for pan-searing
For Serving
  • 4 lemon wedges optional
  • 1 tbsp extra fresh dill optional, for garnish

Method
 

  1. Pat the salmon dry with paper towels, cut into small pieces, then chop finely with a knife until it looks like coarse mince. Don't over-process it into a paste.
  2. Add the chopped salmon to a mixing bowl with the egg, Greek yogurt, panko, dill, green onion, Dijon mustard, lemon zest, lemon juice, salt, and pepper. Mix gently with a fork just until combined.
  3. Divide the mixture into 8 portions, about 75 g each, and shape into patties roughly 6 cm / 2.5 inches wide and 2 cm / 3/4 inch thick.
  4. Place the patties on a sheet pan and chill in the fridge for 15 minutes so they firm up and hold together better.
  5. Heat 1 tbsp olive oil in a 12-inch nonstick skillet over medium heat. Add 4 patties, leaving space between them, and cook for 3 to 4 minutes until deep golden on the bottom.
  6. Flip carefully with a fish spatula and cook another 3 to 4 minutes, until golden on the second side and the internal temperature reads 145°F / 63°C.
  7. Transfer the cooked patties to a plate. Wipe out the skillet, add the remaining 1 tbsp olive oil, and repeat with the remaining 4 patties.
  8. Serve warm with lemon wedges and a scattering of extra dill.

Notes

  • Chop salmon by hand for texture, don't use a food processor.
  • Chill patties 15 minutes before cooking so they hold together.
  • Cook in two batches in a 12-inch skillet, don't crowd the pan.
  • Internal temp should read 145°F / 63°C at the thickest point.