Alaska Salmon Cakes with Yogurt Dill Sauce Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1 egg
  • 1/4 cup small-curd nonfat cottage cheese
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1 teaspoon lemon pepper seasoning
  • 1/4 cup sliced green onions
  • 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
  • 3 tablespoons garlic-and-herb bread crumbs
  • Vegetable oil
  • Yogurt Dill Sauce

    Yogurt Dill Sauce Ingredients

  • 1/2 cup nonfat yogurt
  • 1 1/2 teaspoons finely minced fresh garlic
  • Salt and pepper
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1/4 cup grated cucumber (squeeze dry)


  1. In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well.
  2. Mix in drained salmon, then sprinkle in bread crumbs and mix well.
  3. Shape mixture into 4 patties, 1/2 to 3/4 inch thick and 3 inches in diameter.
  4. Heat nonstick skillet over medium-high heat and brush skillet with oil.
  5. Fry salmon cakes for about 2-1/2 to 3 minutes per side.
  6. Cakes should be crisp and golden on the outside and still moist on the inside.

    To Make Yogurt Dill Sauce:

  7. Mix yogurt and garlic, and add salt and pepper to taste. Stir in dill and cucumber. Refrigerate, covered, until ready to serve.

Recipe Yield: Serves 4

Nutritional Information Per Serving:

Calories: 217
Fat: 8 grams
Sodium: 897 milligrams
Cholesterol: 112 milligrams
Protein: 27 grams
Carbohydrates: 8 grams

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