Dilled Salmon Cakes


Salmon Cakes in my Griddle
  • 1 lb. Salmon, skinless and boneless
  • 3/4 cup Quaker Oats, quick/old-fashioned
  • 1/3 cup fat free Milk
  • 2 large Egg whites, lightly beaten
  • 2 Tbsp. Onion,chopped
  • 1 tsp. dried Dill weed or 1 Tbsp. fresh dill, chopped
  • 1/4 tsp. Salt


  • Flake apart with a fork or by using finger tips make it as small flakes.
  • Combine all ingredients(salmon,oats,milk,egg whites,onion,dill and salt) in a medium size bowl; mix well. Let stand 5 minutes.
  • Shape into a ball and make them flat like patties about 1-inch thick.
  • Lightly spray non-stick griddle with non-stick cooking spray.
  • Cook salmon cakes over medium heat 5 to 8 minutes on each side or until golden brown and heated through.
  • Serve with Dill Sauce/hot sauce/ketchup.


This simple sauce go perfect with salmon.


Dilled Salmon Cake by simplyspices
  • 1/2 cup nonfat plain Yogurt
  • 1/3 cup Tomato, seeded and chopped
  • 1/3 cup Cucumber,seeded and chopped
  • 1 Tbsp. Onion,chopped
  • 1 tsp Dill weed,dried or 1 Tbsp. fresh dill,chopped


  • Combine all ingredients for sauce in a bowl; mix well.
  • Cover and chill while making the salmon cakes.


  • Alternate with 1/2 cup sour cream instead of yogurt.
  • Add favorite herbs like parsley,cilantro instead of dill.
  • Jazz it up with sliced scallions.

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Nanna Adige:Dilled Salmon Cakes