
Mini Salmon Cakes with Dill Yogurt Sauce
Delicious and light salmon cakes perfect as an appetizer or light meal.
Nutrition per serving
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
Preheat air fryer to 380°F (190°C).
- 2
In a bowl, combine flaked salmon, almond flour, beaten egg, dill, lemon juice, salt, and pepper. Mix gently.
- 3
Form the mixture into 12 mini cakes.
- 4
Place cakes in the air fryer basket in a single layer.
- 5
Air fry for 8-10 minutes, flipping halfway through, until golden and heated through.
- 6
While cakes are cooking, whisk together sauce ingredients.
- 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.

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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