Ingredients:

  • 14 oz canned salmon, drained and flaked
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tbsp fresh dill, finely chopped
  • 1 tsp lemon zest, freshly grated
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp neutral high-smoke point oil
  • 1/2 cup Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, minced
  • 1/2 tsp Dijon mustard

Instructions:

  1. Thoroughly drain the canned salmon. In a large mixing bowl, flake the salmon with a fork and fold in the panko breadcrumbs, egg, garlic, lemon zest, 2 tablespoons of chopped dill, salt, and pepper.
  2. Divide the mixture into four equal portions. Gently press them into rounds about 1 inch thick. Don't pack them too tightly, or they will become dense and lose their flaky charm.
  3. Heat the neutral oil in a 12-inch skillet over medium-high heat until shimmering. Carefully place the patties in the pan without overcrowding and sear for 4-5 minutes per side until a mahogany-colored crust forms.
  4. While the salmon sears, whisk together the Greek yogurt, lemon juice, remaining 1 tablespoon of minced dill, and Dijon mustard in a small bowl to create the sauce.
  5. Serve the hot salmon patties immediately topped with the chilled lemon dill sauce.