🐟 Salmon Cakes with 🌿🍋Yogurt-Dill Lemon Dip

Looking for a light and satisfying animal-based recipe that doesn’t overload you with fat? These salmon cakes are simple, protein-packed, and perfect for a quick lunch or dinner. Paired with a refreshing yogurt-dill lemon dip, they’re creamy, zesty, and supportive of gut and thyroid health. No breadcrumbs, no mayo — just clean, nourishing ingredients.

Ingredients (makes 4 cakes)

For the salmon cakes:

• 2 cans wild-caught salmon, drained (skin/bones removed if preferred)

• 2 egg whites

• 2 Tbsp collagen powder (optional, helps bind and boosts protein)

• 1 tsp lemon juice or apple cider vinegar

• 1 tsp finely chopped fresh dill (or parsley, optional)

• Sea salt to taste

For the dip:

• ½ cup nonfat Greek yogurt

• 1 Tbsp lemon juice

• 1 Tbsp fresh dill, finely chopped

• Sea salt, to taste

Instructions

1. In a mixing bowl, combine salmon, egg whites, collagen, lemon juice, dill, and salt. Mix until just combined.

2. Form mixture into 4 equal-sized patties.

3. Heat a nonstick skillet or lightly grease with ½ tsp butter or ghee. Cook patties for 3–4 minutes per side, until golden brown.

4. While patties cook, stir together yogurt, lemon juice, dill, and a pinch of salt to make the dip.

5. Serve salmon cakes hot with yogurt-dill dip on the side.

Nutrition (per cake + dip, approx.)

• Calories: 120

• Protein: 20g

• Fat: 3g

• Carbs: 2g

✨ Light, zesty, and filling without being heavy — these salmon cakes are a great way to make animal-based eating exciting and sustainable.