Halibut Cakes with Lemon-Dill Yogurt Sauce
These small halibut cakes combine finely chopped fish with panko and herbs. Chill the mixture before shaping, and turn each cake gently with a wide spatula.
Jump to recipe · Makes 8 cakes: 4 main-course servings or 8 appetizer portions · Allow about 50 minutes, including chilling.
Choose skinless, boneless fresh halibut fillets or frozen halibut fillets. Thaw frozen fish according to the package instructions, pat dry and check for bones. See the storage and thawing guide.
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Ingredients
- 1 lb raw halibut fillet, skin and bones removed
- 1/2 cup panko, plus 1–2 tablespoons if needed
- 1 large egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 2 green onions, finely chopped
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 2–3 tablespoons neutral oil for pan-frying
Lemon-Dill Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped dill
- Salt and pepper, to taste
Instructions
- Mix the sauce ingredients in a clean bowl and refrigerate until serving.
- Finely chop the raw halibut with a knife into approximately 1/4-inch pieces. Do not try to flake raw fish with a fork.
- Whisk egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, salt and pepper. Fold in fish, panko, parsley and green onions. Refrigerate for 20 minutes so the crumbs hydrate.
- Divide into 8 cakes, about 1/2 inch thick. If the mixture is still too wet to hold its shape, add panko a tablespoon at a time. Avoid packing it hard.
- Heat 2 tablespoons oil in a skillet over medium heat. Cook in batches for approximately 4–5 minutes per side, adding the remaining oil as needed. Turn once the underside has set. For this chopped-fish and egg mixture, use a conservative target of 165°F (74°C) in the center. Reduce heat if the outside browns before the middle is ready.
- Transfer to a rack and serve promptly with the chilled sauce and lemon wedges if desired.
Serving and Troubleshooting
Serve two cakes per person with salad or roasted vegetables. Small cakes are easier to turn than large, loose patties. Dry fish, measured mayonnaise and a short chill help prevent the mixture from spreading. Do not add extra lemon juice to loosen it.
This recipe uses raw fish. Substituting cooked leftovers changes the moisture and texture. Contains fish, egg and wheat; the yogurt sauce contains dairy. Check mustard and Worcestershire labels for additional ingredients.
Leftovers
Refrigerate promptly, use within 3 days and reheat to 165°F (74°C). Keep the sauce separate. A skillet or oven helps restore the crust.
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More Halibut Recipes
Explore the halibut recipe guide and Halibut collection. Breading, oil and sauces change the finished meal's nutrition; see our nutrition guide for plain fish reference values.
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