Ingredients:

  • 14.75 oz canned salmon, drained
  • 1/2 cup breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh dill, finely chopped
  • 1 tsp lemon zest
  • 2 stalks green onion, thinly sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or butter
  • 1/2 cup Greek yogurt
  • 1 tbsp fresh dill, minced
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest

Instructions:

  1. In a large bowl, flake the drained salmon with a fork. Stir in the breadcrumbs, beaten egg, Dijon mustard, lemon zest, green onions, garlic powder, salt, pepper, and a portion of the fresh dill.
  2. Gently fold the ingredients together and form the mixture into four equal discs, roughly 1 inch thick.
  3. Heat the olive oil or butter in a skillet over medium-high heat until the oil shimmers.
  4. Carefully place the patties in the pan and sear for 3–5 minutes per side without moving them until a deep golden-brown crust forms. Flip once and cook for another 3–4 minutes until heated through.
  5. While the patties are searing, whisk together the Greek yogurt, lemon juice, zest, and minced fresh dill in a small bowl. Season with salt and pepper to taste.
  6. Serve the patties hot with the chilled lemon dill sauce as a dip or dolloped on top.