Salmon Cakes with Greek Yogurt Tartar Sauce

4.20 from 5 votes

A fresh, easy, healthy & protein-packed dinner recipe.

Prep Time10

Cook Time10

Chill Time30

Total Time40

Servings: patties

Preheat oven to 350°. Line a baking sheet or dish with parchment. Let salmon sit on counter while oven preheats. Season salmon with a light drizzle of oil and a sprinkle of salt & pepper right before baking.
Bake salmon filets: Bake salmon for 8 minutes (depending on thickness) or until filets are medium rare and flake very easily with a fork.
Make Salmon Cakes: Flake the cooked salmon into a large bowl with a fork. when salmon is finished baking, flake the salmon into a large bowl. Add minced garlic, dijon, herbs, mayo & panko. Mix until incorporated. Cover and place this bowl in fridge to chill for 20-30 minutes so the salmon cools, holds shape and retains more flavor.
Make Tartar Sauce: while salmon chills, make sauce. In a small bowl add greek yogurt, mayo, pickle juice, chopped pickles, herbs, garlic powder and a pinch of salt. Mix until combined. Add more pickles or pickle juice if you think it needs it. This REALLY benefits. The flavor completely changes from 20+ minutes of chilling and melding flavors as well. So throw that in the fridge while your salmon chills & we make the patties.
Make Patties: Form the chilled salmon into 5 patties. Heat one tbs oil in large skillet until just smoking. Sear each patty until golden on each side (1-2 minutes on each side).
Serve with dollop of greek yogurt tartar sauce (and extra extra on the side).

If your salmon has the skin on, you can bake the salmon skin side down and flake the salmon from the skin at step 3.