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salmon cakes with cucumber sauce

(1 rating)
spinetingler avatar
Recipe by
Pamela Thompson
@spinetingler
Columbus, OH

This is a great lighter dish to serve - especially in the hot weather months. You need nothing more. It is a complete main dish with a cucumber relish/salad. Honestly, even if you are not a fan of salmon - I think you will find this recipe will change your mind. Hope you enjoy!

(1 rating)
yield serving(s)
prep time 15 Min
cook time 5 Min
method Saute

Ingredients For salmon cakes with cucumber sauce

  • 1/2 c
    sour cream or can use plain lowfat yogurt
  • 1/2 c
    about 2 ounces) chopped tomato
  • 1/2 c
    about 2 ounces) chopped cucumber
  • 1 Tbsp
    finely chopped onion
  • 1 Tbsp
    snipped fresh dill or 1 teaspoon dill weed
  • 15 1/2 oz
    can pink salmon, drained, skin and bones removed
  • 3/4 c
    oats, quick or old-fashioned, uncooked
  • 1/3 c
    skim or lowfat milk
  • 1
    white or whole egg
  • 2 Tbsp
    finely chopped onion
  • 1 Tbsp
    snipped fresh dill or 1 teaspoon dill weed
  • 1/4 tsp
    salt, optional
  • 1 Tbsp
    butter or olive oil

How To Make salmon cakes with cucumber sauce

  • 1
    Combine yogurt, tomato, cucumber, onion and dill; mix well. Chill Combine salmon, oats, milk, egg white, onion, dill and salt; mix well. Shape to form 5 oval patties; pan fry in butter or olive oil over medium heat. 3-4 minutes on each side or until golden brown and heated through. Serve with sauce.
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