Salmon Cakes with Dill Sauce

salmon-cakes-dill-sauce Photo: Kate Sears; Styling: Dani Fisher


  • 2 cups leftover salmon, broken into pieces
  • 1 1/4 cups leftover wheat berries
  • 1/2 cup whole-wheat breadcrumbs
  • 4 large egg whites, divided
  • 3/4 cup panko (Japanese breadcrumbs)
  • 1 cup 2% Greek-style yogurt
  • 1/4 cup chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sliced cucumbers
  • 4 teaspoons pickled ginger


1. Mix salmon, wheat berries, whole-wheat breadcrumbs, and 3 egg whites. Form into 8 patties; chill for 15 minutes. Dip cakes in remaining egg white and dredge in panko.

2. Preheat oven to 425°. Combine yogurt, dill, and lemon juice; set aside.

3. Bake salmon cakes in middle of oven for 15 minutes or until heated through and tops are golden. Preheat broiler; brown tops of cakes for 10–20 seconds. Serve with cucumbers, pickled ginger, and dill sauce.

    Prep: 25 minutes; Cook: 15 minutes; Total Time: 40 minutes.
  • Yield: Makes 4 servings (serving size: 2 salmon cakes and 1/4 cup yogurt sauce)

Nutritional Information

Calories per serving: 387
Fat per serving: 12g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 4g
Protein per serving: 41g
Carbohydrate per serving: 29g
Fiber per serving: 2g
Cholesterol per serving: 84mg
Iron per serving: 2mg
Sodium per serving: 431mg
Calcium per serving: 89mg