10gCarbs
3gSugar
3gFiber
Mini Salmon Cakes with Dill Yogurt Sauce
4.8 · 147 reviews

Mini Salmon Cakes with Dill Yogurt Sauce

Delicious and light salmon cakes perfect as an appetizer or light meal.

15mPrep
10mCook
4Serves
25mTotal
medium difficultyair fryerhigh-protein

Nutrition per serving

Calories250kcal
Carbohydrates10g
Sugar3g
Fiber3g
Protein25g
Sodium350mg

Ingredients

  • 1 (15 oz) can salmon, drained and flaked
  • 1/4 cup almond flour
  • 1 egg, beaten
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • For Sauce: 1/2 cup plain Greek yogurt, 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice

Portion guidance

Serve 3 mini cakes per person with sauce.

Step-by-step method

  1. 1

    Preheat air fryer to 380°F (190°C).

  2. 2

    In a bowl, combine flaked salmon, almond flour, beaten egg, dill, lemon juice, salt, and pepper. Mix gently.

  3. 3

    Form the mixture into 12 mini cakes.

  4. 4

    Place cakes in the air fryer basket in a single layer.

  5. 5

    Air fry for 8-10 minutes, flipping halfway through, until golden and heated through.

  6. 6

    While cakes are cooking, whisk together sauce ingredients.

  7. 7

    Serve mini salmon cakes with dill yogurt sauce.

Smart substitutions

Swap

Canned salmon

Canned tuna or cooked flaked fish

Swap

Almond flour

Coconut flour or whole wheat flour

Storage & reheating

Store cooked cakes in an airtight container in the refrigerator for up to 3 days. Sauce can be stored separately.

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This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.

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