Ingredients
2-pound skinless Atlantic Salmon fillet
6 tablespoons olive oil, divided
¼ teaspoon black pepper
¾ teaspoon salt
1 large shallot, minced
1 cup crushed butter crackers
½ cup FAGE Total 2%, 5%, or BestSelf Plain
1 large egg, lightly beaten
2 tablespoons chives, chopped
2 tablespoons dill, chopped
2 teaspoons Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon smoked paprika
Spicy Yogurt Sauce:
1 cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
¼ cup sweet chili sauce
2 teaspoons sriracha
½ lime, juiced
Optional Toppings:
Pickled red onions, chives, dill
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Steps
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil or parchment paper.
- Place salmon fillets on the baking sheet and season with salt and pepper. Drizzle with 2 tablespoons of olive oil and bake for 10-15 minutes or until internal temperature reaches 120 degrees Fahrenheit. Allow it to cool for 5 minutes and roughly flake salmon with a fork.
- In a medium bowl, make the yogurt sauce by combining yogurt, chili sauce, sriracha, and lime juice. Set aside in the refrigerator until ready to serve.
- In a sauté pan, heat 2 tablespoons of olive oil and cook shallots until translucent. Set aside.
- In a large bowl, combine flaked salmon, shallot, crackers, yogurt, egg, chives, dill, mustard, lemon zest, and paprika and mix until well combined.
- Form salmon into 8 equal size patties about 3-inches in diameter and 1-inch in height. Add the remaining 2 tablespoons of olive oil into a pan and cook patties for about 3 minutes on each side on medium heat. Repeat until all patties are cooked.
- Serve immediately with yogurt sauce and top with pickled red onions, chives, and dill.
