Salmon-Quinoa Patties with Lime Yogurt Sauce

I’d make these just so I could have the yogurt sauce that I serve with them.
Makes about 6 patties

For the patties:

  • 1/3 cup quinoa, rinsed and drained
  • 2/3 c. water
  • 3/4 lb fresh (cooked) or canned salmon (2- 200 g cans)
  • 1 Tbsp Dijon mustard
  • 1/2 cup sliced green onions
  • 1 finely chopped red pepper
  • 2 large eggs
  • 2 Tbsp chopped fresh dill or chives
  • Zest of 1 lemon
  • 1 large garlic clove, minced
  • salt and pepper to taste
  • panko crumbs for coating


In a saucepan, bring 2/3 cup of water to the 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.

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper (or coat with cooking spray).
In a large mixing bowl, combine all of the ingredients for the patties and mix well.

Form into patties 2 1/2 inches in diameter, coat with panko crumbs and place on baking sheet.

Bake at 400°F for 7 minutes.
Flip and bake for another 5-6 minutes and remove from oven.

Combine the sauce ingredients in a small bowl. Drizzle over the warm patties. Serve with fresh dill or chopped chives.

Lime Yogurt Sauce (this makes enough for 2-4 servings)

  • 1/2 cup Greek yogurt (I use 0% fat, but full-fat would be fine . . .actually it would probably be better!)
  • 1 tsp. lime zest
  • 1 tbsp. fresh squeezed lime juice
  • 1 tbsp. capers, drained, rinsed, and chopped
  • 1 tbsp. snipped chives
  • fresh ground sea salt and pepper, to taste

These freeze beautifully. Get smart, double the recipe, freeze on a baking sheet, then package in air-tight containers. Makes a fast dinner on busy nights. I have sometimes barbecued a whole fish just to make these patties for the freezer. We like these with a fresh slaw and a glass of crisp white wine. Hope you like them too.

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2 Responses to Salmon-Quinoa Patties with Lime Yogurt Sauce

  1. Ruth says:

    I was drawn to read this because your recipe is to be baked in the oven instead of fried which is easier, but what is “panko” crumbs? What could I use for a substitute?

    • Hi Ruth,
      Panko crumbs are Japanese-style breadcrumbs, readily available in grocery stores. They are crispy and help to bind ingredients together. You can use any dried breadcrumbs of your own as a replacement. By the way, I no longer add posts to this blog as I have a new one. Join me over on Thanks for commenting! Happy cooking!

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