Ingredients:

  • 14.75 oz canned salmon, drained
  • 1 cup Panko breadcrumbs
  • 2 tbsp fresh dill, finely chopped
  • 0.25 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 large egg, lightly beaten
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest, freshly grated
  • 0.5 tsp garlic powder
  • 0.25 tsp cracked black pepper
  • 0.5 tsp fine sea salt
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 0.5 cup Greek yogurt
  • 1 tbsp fresh dill, minced
  • 1 tsp lemon juice
  • 1 pinch salt

Instructions:

  1. In a large mixing bowl, whisk together the lightly beaten egg, mayonnaise, Dijon mustard, 1 tbsp lemon juice, lemon zest, garlic powder, black pepper, and sea salt until smooth.
  2. Gently fold the drained salmon, panko breadcrumbs, and 2 tbsp chopped dill into the wet mixture. Mix until just combined, ensuring you maintain identifiable flakes of fish.
  3. Divide the mixture into 8 equal portions and press firmly into patties approximately 3/4 inch thick.
  4. Heat the avocado oil and butter in a 12-inch cast iron skillet over medium-high heat. Once the butter foam subsides, add the patties in batches.
  5. Sear the patties for 3 minutes per side until the exterior is mahogany-colored and crispy. Transfer to a wire cooling rack.
  6. In a small bowl, whisk the Greek yogurt, 1 tbsp minced dill, 1 tsp lemon juice, and a pinch of salt to create the lemon dill sauce. Serve alongside the warm patties.