Salmon Cake Lettuce Wraps with Lemon-Yogurt Sauce
This light and flavorful meal comes together easily thanks to canned salmon.
Ingredients
Instructions
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In a small bowl, combine the Greek yogurt, mayonnaise, 1 tablespoon lemon juice, 1 teaspoon lemon zest, smoked paprika, 1.5 tablespoons dried dill, 0.25 teaspoon garlic powder, and salt.
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Mix well and set aside.
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In a medium bowl, combine the canned salmon, egg, panko breadcrumbs, remaining 0.5 teaspoon garlic powder, remaining 1 tablespoon lemon juice, remaining 1 teaspoon lemon zest, remaining 1.5 teaspoons dried dill, ground mustard, and cayenne pepper.
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Mix until well combined.
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Divide the salmon mixture evenly and form 6 salmon cakes.
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Heat the olive oil in a large skillet over medium heat.
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Once the oil is hot, add the salmon cakes.
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Cook for 5 minutes.
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Flip the salmon cakes and cook for an additional 4 minutes, or until they reach an internal temperature of 160°F (71°C).
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Serve each salmon cake with 1 teaspoon of the lemon-yogurt sauce on top.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 295kcal
- % Daily Value *
- Total Fat 33g51%
- Cholesterol 126mg42%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 33g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Lean and nutrient-rich, canned wild Alaska salmon provides high-quality protein and omega-3 fatty acids that support heart and brain health.
- Cool and creamy, plain nonfat Greek yogurt creates a light, tangy sauce while adding calcium and protein without extra fat.
- Bright and refreshing, fresh lemon juice and zest add natural citrus flavor that enhances the dish without the need for extra salt.
- Crisp and delicate, butter lettuce offers a fresh, low-carb wrap that adds crunch while keeping the meal light and balanced.
