There are few kitchen experiences more rewarding than creating Pan Seared Salmon Cakes with Creamy Yogurt Sauce from scratch—it’s the kind of dish that transforms a midweek dinner into something special, or turns a casual lunch into a celebration. These glorious patties blend flaky, oven-roasted Atlantic salmon with fragrant fresh herbs, crisp shallots, and the irresistible crunch of buttery Ritz crackers, all rounded out with a tangy, cooling Greek yogurt sauce that becomes the finishing touch you didn’t know you needed. If you’re looking for a vibrant, protein-packed meal that feels luxurious but is secretly simple, this is absolutely the recipe to make.

Pan Seared Salmon Cakes with Creamy Yogurt Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pan Seared Salmon Cakes with Creamy Yogurt Sauce is that every ingredient counts—each one lending flavor, texture, or color to the final dish. You’ll find most of these essentials at your local grocery store, and with just a handful of supporting players, you’ll let the salmon shine.

Atlantic salmon fillet: Fresh, rich, and flavorful—this is the star of your cakes, so choose the best quality you can find.
Kosher salt: Enhances the salmon’s natural flavor and brings out the brightness of the herbs.
Freshly cracked black pepper: Adds a hint of heat and depth to balance the richness.
Unsalted butter: Lends richness both for roasting the salmon and for pan-searing the cakes to golden perfection.
Extra virgin olive oil: Gives a fruity note and helps create that irresistible crisp exterior.
Shallot: Milder than regular onion, it cooks down to sweet, savory goodness.
Ritz crackers (or breadcrumbs): Provide just the right amount of crunch and help bind the patties together; the buttery flavor is a bonus.
Greek yogurt: Creamy and tangy, it goes both inside the cakes and in the sauce for a protein-packed, fresh element.
Large egg: Essential for binding the mixture and keeping the cakes tender.
Chives: Their mild onion flavor adds a pop of color and a layer of freshness.
Dill: Bright, herby, and an absolute match with salmon—don’t skip it!
Dijon mustard: A little goes a long way in bringing subtle zip and complexity.
Lemon zest: Delivers fragrant citrus notes that lift the whole flavor profile.
Capers (optional): Briny and tangy, these are wonderful for garnishing.
Lemon wedges (optional): For extra zest and brightness at the table.
Quick pickled red onions (optional): Add crunch, color, and a touch of acidity.
Micro greens (optional): Light, fresh, and a beautiful finishing touch.
For the Greek yogurt sauce: Greek yogurt, fresh dill, white wine vinegar, lemon juice, Kosher salt, and freshly cracked black pepper—this cool, creamy sauce ties everything together.

How to Make Pan Seared Salmon Cakes with Creamy Yogurt Sauce

Step 1: Roast the Salmon

Start by preheating your oven to 375°F. Place the salmon fillet on a parchment-lined baking sheet; give it a gentle pat with a paper towel to remove moisture, then season it generously with Kosher salt and freshly cracked black pepper. Dollop with 2 tablespoons of butter for a rich, silky finish. Roast until it just reaches medium-rare doneness—you’re aiming for an internal temperature of 120°F, which usually takes about 12-15 minutes. The result? Perfectly tender, juicy salmon ready for the next stage.

Step 2: Sauté the Shallots

While your salmon roasts, get a skillet heating over medium. Add a drizzle of olive oil, then toss in your minced shallot. Cook for just a couple of minutes until it turns translucent and fragrant—you want it soft and sweet, not browned. Set this aside—it’ll add a gentle savory note to your cakes later.

Step 3: Flake the Salmon

Let your roasted salmon rest until it’s just cool enough to handle, about five minutes. Using a fork (or clean hands if you prefer), gently flake the fish into bite-sized pieces, discarding the skin if it’s still on. Don’t worry about perfection—some variety in flake size adds to the final texture of your salmon cakes.

Step 4: Mix Your Patty Ingredients

In a large mixing bowl, combine the flaked salmon, sautéed shallots, finely ground Ritz crackers or breadcrumbs, Greek yogurt, egg, chives, dill, Dijon mustard, and vibrant lemon zest. Gently stir just until everything is incorporated—be careful not to mash it all together, as a little chunkiness makes for a more interesting patty. This is when all the flavors begin to mingle!

Step 5: Shape the Salmon Cakes

Time to form your patties! Use a large cookie scoop for equal portions—you should get about 10 cakes from this recipe. With slightly wet or gloved hands, press and shape the mixture into round, flat cakes that hold together but aren’t too compact. Uniform size ensures even cooking and a lovely, rustic presentation.

Step 6: Pan Sear the Salmon Cakes

Heat the remaining olive oil and butter together in a nonstick skillet over medium heat. Working in batches, lay the salmon cakes into the pan, careful not to overcrowd. Sear for 2-3 minutes on each side, turning once, until both sides take on a deep golden color and the exterior turns beautifully crisp. Transfer to a plate and repeat with any remaining cakes.

Step 7: Make the Creamy Yogurt Sauce

In a small bowl, combine Greek yogurt, chopped fresh dill, white wine vinegar, fresh lemon juice, a pinch of Kosher salt, and a crack of black pepper. Whisk everything together until smooth and creamy. This sauce is the perfect cooling, herby counterpoint to your warm salmon cakes, and will quickly become your go-to condiment for seafood.

Step 8: Serve and Enjoy

Arrange your beautiful Pan Seared Salmon Cakes with Creamy Yogurt Sauce on a platter. Scatter with extra fresh dill and chives, dot with capers, and add a few quick pickled red onions or micro greens. Squeeze a bit of lemon over top, and don’t forget to offer plenty of tangy yogurt sauce alongside for dipping or drizzling.

How to Serve Pan Seared Salmon Cakes with Creamy Yogurt Sauce

Garnishes

Bring your presentation to another level with a shower of fresh chopped dill and chives, a sprinkling of briny capers, and a few jewel-toned pickled red onions. Micro greens offer a fresh, peppery bite and a lovely visual finishing touch. A wedge of lemon or two lets everyone add zing as they please, rounding out the savory richness of the cakes.

Side Dishes

Pan Seared Salmon Cakes with Creamy Yogurt Sauce pair beautifully with a crisp, herby green salad, roasted baby potatoes, or lightly sautéed green beans. If you want to keep things light, try alongside a cucumber-tomato salad or even a simple slaw. A slice of crusty bread is perfect for soaking up any leftover sauce.

Creative Ways to Present

Get playful with your plating! Tuck the salmon cakes into toasted brioche buns for unforgettable salmon burgers, or arrange mini cakes on crostini as elegant party appetizers. You can also serve them atop a grain bowl with quinoa or farro, drizzling the yogurt sauce over for a nourishing lunch or dinner.

Make Ahead and Storage

Storing Leftovers

To keep your Pan Seared Salmon Cakes with Creamy Yogurt Sauce fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the yogurt sauce separate so the cakes maintain their irresistible crust until you’re ready to eat.

Freezing

Both uncooked and cooked salmon cakes freeze beautifully. If you’re making them in advance, lay the formed (but uncooked) patties on a baking sheet and freeze until solid before transferring to a freezer-safe bag or container—this ensures they don’t stick. For already-cooked cakes, cool completely before freezing in the same way. Use within 3 months for best results.

Reheating

For best flavor and texture, reheat salmon cakes in a 350°F oven until warmed through, about 10-12 minutes. You can also reheat gently in a skillet over medium heat with a touch of oil or butter. The yogurt sauce is best served cold and freshly stirred.

FAQs

Can I use canned salmon instead of fresh?

Absolutely! While fresh salmon delivers the best flavor and texture, quality canned salmon is an excellent shortcut in a pinch. Just be sure to thoroughly drain it and remove any skin or bones before mixing into your cakes.

What’s the best way to make the salmon cakes gluten-free?

You can easily make these gluten-free by swapping out the Ritz crackers or breadcrumbs for your favorite gluten-free alternative. Crushed gluten-free crackers or even gluten-free panko work perfectly and give you the same delicious crunch.

Can I prep the mixture in advance?

Yes! You can mix and shape the salmon patties up to a day ahead and refrigerate them, well covered, until you’re ready to cook. This is especially helpful if you’re entertaining or just want dinner to come together quickly.

Is there a dairy-free yogurt sauce option?

If you need a dairy-free version, plain unsweetened coconut yogurt or another plant-based yogurt substitute, mixed with fresh herbs and lemon, will deliver similar tang and creaminess. Just check for flavor, as some dairy-free yogurts can be sweeter than traditional Greek yogurt.

Why is Greek yogurt used in both the cakes and sauce?

Greek yogurt makes the salmon cakes extra moist and tender without overpowering the flavor, while bringing a tart, creamy contrast to the dipping sauce. It’s a healthy, protein-packed choice that adds both flavor and balance in this recipe.

Final Thoughts

Once you try Pan Seared Salmon Cakes with Creamy Yogurt Sauce, I know they’ll earn a permanent spot in your dinner rotation. They’re vibrant, comforting, deliciously satisfying, and so much fun to tailor to your taste. Invite your family or friends to the table, whip these up, and don’t be surprised if they ask for the recipe before the last cake disappears!