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Easy salmon cakes with Greek yogurt horseradish dip is on the menu this week! AKA, the most delicious gluten free salmon cakes you’ll ever eat!
The outside of the salmon cakes gets a nice golden crust and then you bite into the center and it’s creamy and delicate, the perfect salmon cake texture studded with sauteed veggies! Then you dip it in that tangy, spicy Greek yogurt horseradish dip that goes so perfectly with the salmon cakes. You will be licking up every last crumb and schemer of that Greek yogurt horseradish dip from your plate!
Serve these beauties with a quick arugula salad to balance out the richness of the salmon cakes – the perfect pair. And by quick arugula salad, I mean toss the arugula with a squeeze of lemon juice, a sprinkle of salt and pepper, and a drizzle of olive oil. Balanced, quick and easy weeknight dinner is served!
Truth moment: Paul and I ate this exact dinner (from leftovers) for our Valentine’s dinner last week with a little red wine on the side…and it felt glamorous enough and tasty enough to be called Valentine’s dinner date night! I also whipped up a serving of my peanut butter and jelly chocolate mug cake with some raspberries on top in place of the PB & J for dessert! So yum!
I called these EASY salmon cakes easy because it is one of those meals that’s a pantry and fridge staple. I almost always have these ingredients on hand or some form or them that can be swapped.
What’s inside these easy salmon cakes:
- Sauteed veggies: onion, celery, and red pepper (or any other color of bell pepper will do)
- Good quality, sustainably caught canned salmon – no extra cooking involved (I like Wild Planet for my canned salmon and tuna).
- Gluten Free rice Chex cereal transformed into bread crumbs by the magic of your food processor (or other gluten free bread crumbs)
- Mayonnaise – for binding and moisture
- 1 egg – to help hold things together
- Dijon mustard – for tang
- Fresh dill (or sub dried dill, either work)
- Lemon zest
- Seasonings: salt, pepper, and garlic powder
I bet you have most of those ingredients on hand right now – or at the very least you can make a quick run to the store and check out at the express lane! If you don’t have salmon, or you’re not a fan I think canned tuna would also be tasty. Make it work for you.
It takes no time at all to whip these easy salmon cakes up, 40 minutes from start to finish. All you do is saute some veggies. Mix all of the ingredients together and then fry them up in s skillet until they are golden.
Best part is that the leftover salmon cakes reheat nicely in a skillet. OR if you’re into meal prepping then you can mix up the salmon cake “batter”, store it in the fridge for a few days and then fry them up when you’re ready to eat them! Meal prep power!
The Greek yogurt horseradish dip is my jam! It’s rich (without any fat), creamy, and has a good kick to it from that horseradish. The dip is completely optional, just goes so nicely with the salmon cakes – just trust, k?
This Greek yogurt horseradish dip is also a great way to enjoy some boring, leftover chicken. It would also be delicious with steak or roast beef. This dip has become another go-to for me!
It’s also a fridge staple because it has fat free, plain Greek yogurt for the base, fresh squeezed lemon juice, salt and pepper, a little dill, and plenty of horseradish! Of course you can add as much or as little horseradish as you like. And it’s so easy to make: just stir all the ingredients together – DONE!
I just can’t get over how delicious these easy salmon cakes are!! I truly love all of the recipes I make here on the blog, otherwise I wouldn’t share them with you. Here’s the thing about food blogging, you cook all the time and you rarely make a recipe more than two or three times. It’s so true! Because I’m always experimenting with the next, newest recipe. That being said, there are a few recipes that I come back to for my own every day life. Recipes that when I need something quick, tasty, and healthy I make again and again. THESE easy salmon cakes is so going to be one of them – I can already tell.
Mostly because they consist of pantry/fridge staple ingredients and because they’re quick to make yet feel fancy enough for Valentine’s day dinner. AND they make great leftovers (see above).
Dear easy salmon cakes, you excite my tastebuds and satisfy heart …and make my life so much easier. I’ve said it a million times, I’ll sat it again. I LOVE YOU EASY SALMON CAKES!!! You complete me. That is all.
I know you will go crazy for these easy salmon cakes. They not only make a great weeknight (or weekend) dinner. They also would make a delicious appetizer for a party. As a main course I would totally feel like these are worthy enough to make for guests, yet there is nothing to stress over. Sometimes simplicity is best.
Plus, you could easily double the recipe to feed a larger crowd. And you could get a leg up on the prep and mix up the salmon cake batter and then simply fry them up when your guests arrive, leaving more time for you to be the awesome social butterfly that you are! Alright, who wants to come over to my house for a little salmon cake action?!
Another excuse to eat these easy salmon cakes again?!? Yes please! I’m in!
Leave a comment below and let me know how you liked this recipe! Also, please leave a star rating, it helps others to find my recipes. Be sure to snap a picture on Instagram and tag it with #RobustRecipes so I can see all your tasty creations. Thanks, friends!
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Easy Salmon Cakes with Greek Yogurt Horseradish Dip
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 to 9 salmon cakes 1x
- Category: Entree, Appetizer, Fish/Seafood, 1 pan
- Cuisine: Gluten Free
Description
Easy salmon cakes made using pantry/fridge staples. They are perfect for weeknight dinner, yet special enough to serve to guests. This recipe only takes 40 minutes to make! One of my favorite go-to meals!
Ingredients
- Salmon Cakes:
- 3 tablespoon butter, divided
- 1 teaspoon avocado oil or olive oil
- 1/2 onion, diced
- 2 celery stalks, diced
- 1/2 red bell pepper, diced
- 12 ounces canned salmon, drained (wild caught and sustainable, if possible)*
- 1/2 cup mayonnaise
- 1 egg, lightly beaten
- 2 teaspoons Dijon mustard
- 1/2 cup gluten free break crumbs (I use rice chex cereal and blend them in my food processor until smooth)
- Zest of 1 lemon
- 1 tablespoon fresh dill, chopped (or sub 1 teaspoon dried dill)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Greek Yogurt Horseradish Dip:
- 1 cup plain, fat free Greek yogurt
- 1 to 2 tablespoon horseradish – depending on how strong of a horseradish flavor you like (not the creamy kind, only ingredients should be horseradish, vinegar and salt)
- 1 tablespoon fresh dill, chopped (or sub 1 teaspoon dried dill)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Juice of 1 lemon
Instructions
- Saute the veggies: Heat a large nonstick skillet over medium heat. Melt 1 tablespoon of the butter. Saute the onion, celery, and red pepper until tender, about 5 minutes. Remove the veggies from the pan into a dish and allow them to cool. (Sometimes I stick them in the freezer for a few minutes to help speed things up).
- Make the salmon cake batter: To a large mixing bowl add the drained canned salmon. Use a fork to break it up slightly. Add the remainder of the ingredients, including the cooled sauteed veggies and stir until well combined.
- Fry the salmon cakes: Heat the same large nonstick skillet over medium high heat that we used to cook the veggies in. Melt 1 tablespoon of the butter and the oil. Use a 1/4 cup spring loaded ice cream scoop to measure out the cakes, place the cake on the hot pan, then use the back of your spatula to flatten the cake into a pattie shape**. Repeat until you have fit as many cakes on the pan as you can (I can fit 4 at one time). Cook one side for about 5 minutes, or until golden brown. Flip and cook about another 3 minutes or until golden brown. Remove and set aside. Repeat the cooking process until the batter salmon batter is all used up, you may need to add 1 more tablespoon of butter to the pan if it dries up. If you aren’t going to make them all then you can save the salmon batter in the fridge and fry it up at another time, this works really well.
- Make the Greek Yogurt Horseradish Dip: While salmon cakes are frying up make the dip. To a small mixing bowl add all ingredients, whisk until combined. Taste and adjust as needed.
- Serve: Serve the salmon cakes once done cooking along with the horseradish dip.***
Notes
*I like Wild Planet. You could also try subbing the salmon for canned tuna. Again, I like Wild Planet.
**If you don’t have a spring loaded ice cream scoop that measures to be 1/4 cup then you may want to measure out your salmon patties and form them with your hands before frying them. However a1/4 cup spring loaded ice cream scoopis a good investment to make this recipe go faster. Also very great tool to have in the kitchen ;).
*** I like to serve my salmon cakes with a side of arugula salad. I just toss arugula with a squeeze of lemon juice, a little olive oil, and salt and pepper for a quick dressing. Dress the salad just before serving the salmon cakes. Totally optional but really compliments the richness of the salmon cakes well.
Leftovers: Option 1) Store leftover cakes in the fridge for up to 4 days. Reheat salmon cakes by frying them up on a nonstick skillet with a little butter, just until they are warmed through. In a pinch you can heat them up in the microwave, but to mantain that crispy outside. Option 2) Any un-cooked salmon patties/batter can be stored in the fridge for up to 4 days and then fried according to the directions in the recipe. This is great for meal-prep or getting a head start if serving to guests.
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