Ingredients:

  • 1 lb fresh salmon fillet, cooked and flaked
  • 1 large egg, beaten
  • 2 tbsp plain full-fat Greek yogurt
  • 1/2 cup panko breadcrumbs
  • 1 tbsp fresh lemon zest
  • 3 tbsp fresh dill, finely chopped
  • 2 scallions, thinly sliced
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Ensure your 1 lb of cooked salmon is completely cooled, then flake it gently into small chunks using a fork.
  2. In a large bowl, whisk together the 1 large egg and 2 tbsp of Greek yogurt until the mixture is silky and pale yellow.
  3. Stir in the 1 tbsp lemon zest, 3 tbsp chopped dill, 2 sliced scallions, and all the spices.
  4. Fold in the flaked salmon and the 1/2 cup panko breadcrumbs.
  5. Use a spatula to combine until the mixture barely holds together when pressed.
  6. Using a cookie scoop or your hands, form the mixture into approximately 12-14 balls.
  7. Place the balls on a plate and refrigerate for at least 15 minutes.
  8. To pan fry: Add a tablespoon of oil to your skillet over medium heat until the oil shimmers and a drop of water sizzles instantly. Place the balls in the pan (don't overcrowd!) and cook for 3-4 minutes per side, until golden brown and the internal temperature hits 145°F.
  9. To bake: Bake at 425°F (220°C) for 15 minutes until golden brown and the internal temperature hits 145°F.
  10. To air fry: Air fry at 400°F (200°C) for 12 minutes until golden brown and the internal temperature hits 145°F.