Salmon Cakes with Creamy Dill Sauce

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Creamy Dill Sauce

  • ⅓ cup mayo
  • ⅓ cup sour cream
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped dill
  • Salt, to taste

Salmon Cakes

  • 10 ounces cooked salmon, broken into large chunks
  • 2 eggs, beaten
  • ½ cup bread crumbs or 10 saltine crackers, crumbed
  • 4 green onions, sliced, light green and whites only
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 2 teaspoons oil
  • Fresh dill, optional
  • Parsley, optional


  1. In a small bowl, combine mayo, sour cream, lemon juice, dill, and salt. Stir and refrigerate for 20 minutes.
  2. In a small bowl, combine salmon, eggs, bread/cracker crumbs, onions, garlic, Dijon, salt, and pepper. Stir with a fork until salmon is broken up and mixture begins to form a dough. Divide the mixture evenly into 4 balls.
  3. In a large non-stick skillet over medium heat, add oil. Form salmon balls into a disk and place in skillet. Cook 3-4 minutes per side or until cooked through. Serve as a patty or on a bun for a salmon burger.


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