Salmon Cutlets with Yoghurt Sauce
Elevate your weeknight dinner with these flavorful Salmon Cutlets with Yoghurt Sauce, a wholesome recipe that’s bursting with fresh, vibrant ingredients. Featuring tender chunks of salmon blended with creamy mashed potato, zesty lemon, and aromatic dill, these golden pan-fried cutlets are crispy on the outside and juicy on the inside. Paired with a refreshing cucumber-yoghurt sauce infused with mint and a hint of lemon, this dish strikes the perfect balance between light and indulgent. Ready in under 40 minutes and ideal for meal prepping or entertaining, these cutlets are as versatile as they are delicious. Serve them with a side salad, roasted vegetables, or tucked into wraps for a meal that’s sure to impress. Keywords: salmon cutlets, yoghurt sauce, easy dinner recipe, healthy fish recipe, crispy salmon patties.
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Recipe Information
Ingredients
- 500 grams salmon fillet
- 1 large potato
- 2 stalks green onion
- 1 clove garlic
- 1 large egg
- 100 grams breadcrumbs
- 1 teaspoon lemon zest
- 1 tablespoon dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 200 grams plain yoghurt
- 1 tablespoon lemon juice
- 0.5 medium-sized cucumber
- 1 tablespoon mint leaves
Instructions
Peel and boil the potato in a small pot of water until tender (approximately 10 minutes). Once cooked, drain and mash it using a fork or potato masher. Set aside to cool slightly.
While the potato cooks, finely chop the green onion, garlic, and dill. Grate the lemon zest and set everything aside for assembling the cutlet mixture.
Remove the skin from the salmon fillet and check for any remaining tiny bones. Chop the salmon into small pieces or pulse it in a food processor until coarsely ground.
In a large mixing bowl, combine the mashed potato, chopped salmon, green onion, garlic, dill, lemon zest, salt, and black pepper. Add the egg and 50 grams of breadcrumbs, then mix well until everything is evenly combined.
Shape the mixture into 8 equal-sized cutlets (oval or round) and place them on a tray. Cover with plastic wrap and refrigerate for 15 minutes to firm up.
While the cutlets chill, prepare the yoghurt sauce. Grate the cucumber and squeeze out excess water using your hands or a clean dish towel. In a small bowl, combine the plain yoghurt, grated cucumber, lemon juice, chopped mint leaves, and a pinch of salt. Mix well and refrigerate until ready to serve.
Spread the remaining breadcrumbs on a plate. Remove the cutlets from the fridge and coat each one evenly in the breadcrumbs.
Heat the olive oil in a large non-stick skillet over medium heat. Fry the cutlets in batches for 3-4 minutes per side or until golden brown and cooked through. Be careful not to overcrowd the pan.
Serve the salmon cutlets warm with a dollop of the yoghurt sauce on the side. Optionally, garnish with extra dill or lemon wedges for a burst of freshness.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 16.7 mcg | 84% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
