Ingredients:

  • 1 (14.75 oz) can of salmon, drained and flaked (about 400g)
  • 1/2 cup (60g) breadcrumbs, preferably dried
  • 1/4 cup (30g) finely chopped onion
  • 1/4 cup (30g) chopped fresh parsley
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste
  • 2 tablespoons (30ml) olive oil, for frying
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt and pepper, to taste

Instructions:

  1. In a mixing bowl, combine the flaked salmon, breadcrumbs, chopped onion, parsley, egg, mustard, and Worcestershire sauce.
  2. Season with salt and pepper, then mix well until combined.
  3. Form the mixture into evenly-sized patties (about 2 inches in diameter).
  4. Chill the patties for 15 minutes to help them hold together while cooking.
  5. In a frying pan, heat olive oil over medium heat.
  6. Add the chilled patties to the pan, cooking for about 4-5 minutes on each side or until golden brown.
  7. For the sauce, mix the Greek yogurt, lemon juice, lemon zest, and dill in a small bowl. Season with salt and pepper.
  8. Serve the salmon cakes with the lemon dill sauce on the side.