Gluten-Free Salmon Cakes With Dill-Yogurt Sauce

  • Yield: 4 servings


1pound skinless salmon fillets, diced
1large egg, beaten lightly
Dill-Yogurt Sauce:
3tablespoons potato starch
1teaspoon freshly grated lemon zest
1tablespoon fresh lemon juice
1tablespoon white horseradish
Salt and freshly ground black pepper
1/2cup plain yogurt
2tablespoons finely chopped fresh dill
1teaspoon salt
1teaspoon freshly ground black pepper


  1. Preheat the oven broiler. Line a baking sheet with foil and grease with oil.
  2. To prepare salmon: In a large bowl, combine the salmon, egg, scallions, potato starch, lemon zest, lemon juice, and horseradish. Mix together well.
  3. 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.
  4. 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.