Dilled Salmon Cakes

Debra Fleshman


Quaker Oats Recipe


★★★★★ 1 vote

20 Min
10 Min



  • 1/2 c
    yogurt, plain and non-fat
  • 1/3 c
    tomatoes, seeded and chopped
  • 1/3 c
    cucumber, seeded and chopped
  • 1 Tbsp
    onions, finely chopped
  • 1 Tbsp
    dill, fresh or (1tsp dry dill weed)

  • 1 can(s)
    pink salmon (14-3/4 ounce)
  • 1 c
    oats, uncooked (quick or old fashioned)
  • 1/3 c
    skim milk
  • 1
    egg, lightly beaten or (1/3c egg substitute liquid w/yolk)
  • 1/4 tsp
    salt (optional)

How to Make Dilled Salmon Cakes


  1. Sauce:
    In small bowl, combine sauce ingredients; mix well.
    Cover and chill while making salmon cakes.
  2. Salmon:
    In medium bowl, combine ingredients for salmon cakes; mix well.
    Let stand 5 minutes. Shape into 6 oval patties.
  3. Lightly spray large nonstick skillet with cooking spray.
  4. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown through.
  5. Serve with sauce.

Printable Recipe Card

About Dilled Salmon Cakes

Course/Dish: Fish
Other Tag: Healthy

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