🍽️ Servings: 4 (makes about 8 cakes)

⏱️ Prep Time: 15 minutes

🍳 Cook Time: 15 minutes

💪 Calories: ~350 kcal per serving

🌿 Ingredients

For the Salmon Cakes:

• 2 cans of wild-caught salmon (about 14.75 oz each), drained and flaked (or 1 lb fresh salmon, cooked and flaked)

• 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)

• 2 large eggs

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh parsley, chopped

• 1 tablespoon lemon juice

• 1 tablespoon Dijon mustard

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and freshly cracked black pepper, to taste

• 2 tablespoons olive oil (for frying)

For the Creamy Avocado Sauce:

• 1 ripe avocado, peeled and pitted

• 1/4 cup Greek yogurt (or sour cream for a richer taste)

• 1 tablespoon lime juice

• 1 small garlic clove, minced

• 1 tablespoon cilantro, chopped (optional)

• Salt and freshly cracked black pepper, to taste

• Water, to thin (if needed)

🔪 Instructions

Step 1: Prepare the Salmon Cakes

1. In a large bowl, combine the flaked salmon, panko breadcrumbs, eggs, onion, parsley, lemon juice, Dijon mustard, garlic powder, paprika, and a pinch of salt and pepper.

2. Mix well until everything is combined. If the mixture feels too wet, add a little more breadcrumbs until it can hold together.

3. Form the mixture into 8 equal-sized patties, about 1/2-inch thick.

Step 2: Cook the Salmon Cakes

1. Heat olive oil in a large non-stick skillet over medium heat.

2. Once the oil is hot, add the salmon cakes in batches (don’t overcrowd the pan).

3. Cook for 3–4 minutes per side, or until golden brown and crispy.

4. Transfer to a paper towel-lined plate to drain excess oil.

Step 3: Make the Creamy Avocado Sauce

1. In a food processor or blender, combine the avocado, Greek yogurt, lime juice, garlic, cilantro, and a pinch of salt and pepper.

2. Blend until smooth and creamy. If the sauce is too thick, add a little water (1 teaspoon at a time) to reach your desired consistency.

3. Taste and adjust seasoning as needed.

Step 4: Serve

1. Arrange the salmon cakes on a platter.

2. Drizzle with the creamy avocado sauce, or serve it on the side for dipping.

3. Garnish with additional fresh parsley or cilantro, if desired.

💡 Tips & Variations

• Make it gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.

• Add spice: If you like heat, add a pinch of cayenne pepper or chili flakes to the salmon cakes or the avocado sauce.

• Make it dairy-free: Swap Greek yogurt for dairy-free sour cream or coconut yogurt.

• Use fresh salmon: If using fresh salmon, cook it by baking, grilling, or pan-searing before flaking.

• Baking option: For a lighter version, bake the salmon cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through.

🍽️ Pairing Ideas

• Serve with a fresh salad (try a simple cucumber, tomato, and arugula salad).

• Pair with roasted vegetables or a side of quinoa for a balanced meal.

• These salmon cakes are also delicious with sweet potato fries or roasted baby potatoes.

👩‍🍳 Who Will Love This Dish

• Perfect for those who enjoy light, healthy, and flavorful meals.

• Great for family dinners, meal prepping, or a quick weeknight dinner.

• Ideal for gluten-free or dairy-free diets with easy substitutions.