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Salmon and quinoa patties with lemon-yogurt sauce

Can be baked or cooked on a griddle, serve with salad or as a slider.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Dish, Snack
Cuisine: International
Servings: 12 each
Author: Chef Maria Cummins


  • 1 1/2 cup quinoa uncooked
  • 3/4 lb fresh salmon finely chopped
  • 1 Tbsp Dijon mustard
  • 1/2 cup scallions sliced, white and green parts
  • 1/2 cup red pepper diced
  • 1/2 cup Panko bread crumbs
  • 2 each large eggs
  • 2 Tbsp fresh dill chopped
  • 1 zest lemon
  • 1 each large garlic clove minced
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 tsp Kosher salt
  • 1/2 tsp fresh black pepper


  • Place sliced salmon and bell pepper, green onions, mustard, dill, garlic, old bay and lemon into a food processor.
  • Pulse 2-3 times until mixture is coarsely chopped. Remove mixture and place in a medium bowl.
  • Add Panko bread crumbs, Kosher salt, pepper and egg and mix with a spoon until well incorporated. If mixture is not holding together, add additional Panko bread crumbs, 1 tablespoon at a time.
  • Shape salmon mixture into 12, small patties.
  • Heat an electric skillet to medium-high.
  • Cook patties for 3-4 minutes on each side until completely cooked through.


  • For the sauce: 1/4 cup plain nonfat yogurt 1 tsp sugar 1 Tbsp chopped fresh dill Zest of 1/2 lemon + 1 Tbsp lemon juice 1 Tbsp rice vinegar Place all ingredients in a bowl and mix well. Serve on top of the patties.


  • For the Quinoa; In a saucepan, bring 1 1/3 cup of water to a boil over high heat. Stir in the quinoa; reduce heat to simmer, and cover the pan. Cook for 10 minutes, then let the pan sit, covered, for another 5 minutes. Fluff with a fork, leave the pan uncovered and allow to cool.