Savor tasty salmon cakes served with creamy Greek yogurt tartar sauce. Perfect for seafood lovers seeking a quick, flavorful dish. Enjoy!

Scale

15 oz of canned salmon

1 cup of breadcrumbs

1/4 cup of mayonnaise

2 large eggs

1 tablespoon of Dijon mustard

1 tablespoon of fresh dill (or 1 teaspoon dried)

Salt and pepper to taste

Optional: Chopped green onions or shallots

Optional: A dash of hot sauce

Optional: Crumbled feta cheese

Special Garnish: Fresh parsley

Special Garnish: Lemon wedges

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Drain the canned salmon and flake it into a large bowl, breaking it up but not turning it into mush.

Add breadcrumbs, eggs, mayonnaise, Dijon mustard, dill, salt, and pepper to the bowl with salmon. Mix gently.

Shape the mixture into patties and place them on a baking sheet.

Heat olive oil in a skillet over medium heat and add the salmon cakes.

Cook for 4-5 minutes on each side until golden brown and crisp.

Transfer cooked cakes to a paper towel-lined plate.

For the tartar sauce, mix Greek yogurt, lemon juice, Dijon mustard, and salt in a small bowl.

Delightful salmon cakes paired with zesty Greek yogurt tartar sauce, perfect for a quick meal or a fancy brunch.