Ingredients:

  • 1 lb cooked salmon flakes or high-quality canned salmon, drained
  • 1/4 cup finely minced red onion
  • 2 cloves garlic, minced
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh dill, finely chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 cup Greek yogurt
  • 1.5 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, grated into a paste
  • 2 tbsp fresh dill, chopped

Instructions:

  1. In a large bowl, flake your salmon gently with a fork into distinct chunks. Add the minced onion, minced garlic, Dijon mustard, 1 tbsp fresh dill, salt, and pepper. Gently toss to combine.
  2. Add the beaten egg and panko breadcrumbs to the salmon mixture. Use a spatula to fold the ingredients together until just combined. Let the mixture sit for 5 minutes to allow the crumbs to hydrate and bind.
  3. Divide the mixture into 8 equal portions. Gently shape into patties about 1-inch thick, ensuring they are compressed enough to hold their shape.
  4. In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, grated garlic paste, and 2 tbsp fresh dill until smooth. Chill until ready to serve.
  5. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter foams, add patties and sear for 3-4 minutes per side until a deep golden crust forms and the center is heated through.