Low-Carb Salmon Cakes with Dill Sauce


This delicious salmon cakes is low-carb and super easy to make!

These savory salmon cakes can be made with either traditional pack Alaska salmon or canned salmon. If using traditional pack, be sure to remove skin and bones from meat before proceeding.

The yogurt dill sauce topping is a must! For this sauce, use the nonfat yogurt and garlic-and-herb bread crumbs, and add salt and pepper to taste.

Egg, cottage cheese, dill, and green onions brighten these healthful salmon cakes. It’s only 8 grams of fat and 8 grams of carb per serving.

MORE: 7 Herbs and Spices that Help Fight Diabetes


  • 1 egg

  • 1/4 cup small-curd nonfat cottage cheese

  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed

  • 1 teaspoon lemon pepper seasoning

  • 1/4 cup sliced green onions

  • 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked

  • 3 tablespoons garlic-and-herb bread crumbs

  • Vegetable oil

  • Yogurt Dill Sauce


  1. In medium bowl, whisk egg lightly.

  2. Add cottage cheese, dill, lemon pepper and green onions; mix well.

  3. Mix in drained salmon, then sprinkle in bread crumbs and mix well.

  4. Shape mixture into 4 patties, 1/2 to 3/4 inch thick and 3 inches in diameter.

  5. Heat nonstick skillet over medium-high heat and brush skillet with oil.

  6. Fry salmon cakes for about 2-1/2 to 3 minutes per side.

  7. Cakes should be crisp and golden on the outside and still moist on the inside.

You can find 5 Star Rated Alaska Salmon.

Image source : Everyday Diabetes

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