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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Salmon patties with yogurt sauce

Salmon Cakes

Posted by: Ari Laing

All the classic flavors from our favorite weeknight slow baked salmon, turned into salmon cakes! Enjoy over salad, as a burger replacement, or simply with herbed Greek yogurt sauce.

recipe +-

Posted by: Ari Laing
Salmon patties with yogurt sauce
Print Recipe
5 from 3 votes

Salmon Cakes with Yogurt Sauce

All the classic flavors from our favorite weeknight slow baked salmon, turned into salmon cakes! Enjoy over salad, as a burger replacement, or simply with herbed Greek yogurt sauce.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: greek yogurt sauce, salmon burger
Servings: 5 servings
Calories: 376kcal
Author: Ari Laing


For the salmon cakes

  • 2 lb Atlantic salmon fillet skin on or removed
  • 1 tsp Kosher salt
  • ¼ tsp freshly cracked black pepper
  • 3 Tbsp unsalted butter divided
  • 2 Tbsp extra virgin olive oil divided
  • 1 large shallot minced, about 2 Tbsp
  • 1 cup Ritz crackers, finely ground (about 30 crackers) or 1 cup traditional breadcrumbs
  • ½ cup Greek yogurt
  • 1 large egg
  • 2 Tbsp chives finely chopped, plus more for serving
  • 2 Tbsp dill finely chopped, plus more for serving
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest

Optional, for serving

  • 2 Tbsp capers
  • Lemon wedges
  • Quick pickled red onions
  • Micro greens

For the Greek yogurt sauce

  • 1 cup Greek yogurt
  • 2 Tbsp fresh dill
  • 1 tsp white wine vinegar
  • ½ lemon juiced
  • ¼ tsp Kosher salt
  • pinch freshly cracked black pepper


  • Cook the salmon. Preheat an oven to 375 F. Place salmon fillet on a rimmed baking sheet with parchment paper. Pat the salmon lightly with a paper towel, then season with Kosher salt and black pepper. Dollop with 2 Tbsp butter, then bake until an internal temperature of 120 F is reached, about 12-15 minutes, based on thickness.
  • Sauté the shallots. While the salmon is cooking, heat olive oil in a small skillet over medium heat. Add shallot and cook until translucent, about 2 minutes, stirring often. Set aside.
  • Flake the salmon. Allow salmon to cool for about 5 minutes, then flake with a fork, discarding the skin. You can also use your hands to simply pull it apart into small pieces.
    Ingredients for salmon cakes
  • Mix ingredients for salmon patties. In a large bowl, combine flaked salmon, sautéed shallots, and remaining salmon patty ingredients. Mix lightly until well incorporated, trying not to break the salmon pieces down too much.
    Salmon mixture in a bowl
  • Portion the salmon cakes. Use a large cookie scoop to equally divide the salmon mixture. For a ~2 lb salmon fillet, you should get 10 patties. Use your hands to gently press down and form into uniform, round, flat cakes. (It helps to wear kitchen gloves or slightly wet your hands first.)
    Portioned salmon cakes on a baking sheet
  • Cook on a stovetop. Preheat remaining 1 Tbsp oil and 1 Tbsp butter in a large nonstick skillet over medium heat. Cook 5 patties at a time, for 2-3 minutes per side, until light golden brown on both sides. Transfer to a plate, then repeat with remaining salmon cakes.
    Sauteeing salmon cakes in a skillet
  • Serve immediately. Garnish with capers, lemon wedges, marinated or pickled red onions, fresh herbs, micro greens, and of course Greek yogurt sauce!
    Salmon patties with yogurt sauce
  • Make the Greek yogurt sauce. Combine all sauce ingredients together in a small bowl, then whisk to combine.
    Greek yogurt sauce


  • Nutrition facts include salmon cakes and Greek yogurt sauce.
  • To freeze uncooked: simply place salmon burgers on a baking sheet or tray, making sure they aren't touching, then freeze until solid, about 2 hours. Transfer to a freezer-safe storage container.
  • To freeze cooked salmon cakes, allow them to cool to room temperature first, then follow instructions above. Either way, use within 3 months.
  • Feel free to use other crackers, finely ground! Start with 1 cup (based on a 2 lb salmon fillet).


Serving: 2salmon cakes | Sodium: 904mg | Calcium: 122mg | Vitamin C: 8mg | Vitamin A: 214IU | Sugar: 4g | Fiber: 1g | Potassium: 1044mg | Cholesterol: 140mg | Calories: 376kcal | Trans Fat: 1g | Saturated Fat: 3g | Fat: 16g | Protein: 45g | Carbohydrates: 12g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!