You are here: Home » Recipes » Gluten-Free Salmon Cakes With Dill-Yogurt Sauce Gluten-Free Salmon Cakes With Dill-Yogurt Sauce Recipe by Our Cookbook Collection Yield 4 servings PrintEmail Ingredients 1 pound skinless salmon fillets, diced1 large egg, beaten lightlyDill-Yogurt Sauce:3 tablespoons potato starch1 teaspoon freshly grated lemon zest1 tablespoon fresh lemon juice1 tablespoon white horseradish Salt and freshly ground black pepper1/2 cup plain yogurt2 tablespoons finely chopped fresh dill1 teaspoon salt1 teaspoon freshly ground black pepper Instructions Preheat the oven broiler. Line a baking sheet with foil and grease with oil. To prepare salmon: In a large bowl, combine the salmon, egg, scallions, potato starch, lemon zest, lemon juice, and horseradish. Mix together well. Form the salmon mixture into 4 equal-sized cakes and place on the prepared baking sheet. Season the top of the cakes with the salt and pepper. Broil for 8 to 10 minutes, or until the cakes are browned on top. To prepare sauce, in a small bowl, combine the yogurt, dill, salt, and pepper and mix well. Serve with the salmon cakes. Dairy-free option: Use dairy-free plain yogurt. This recipe originally appeared in The Gloriously Gluten-Free Cookbook; reprinted with permission from Wiley Publishing.