Salmon Cakes with Lemon-Caper Yogurt Sauce

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These were delish!!! I used panko instead of saltines and they were to die for!! I used leftover salmon fillets from the night before. After mixing up the ingredients I did put it in the fridge for a couple of hours. They stayed together perfect! Don't skip the lemon caper yogurt sauce!!

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Loved these! Made them exactly as written.

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excellent !!!!! used ritz instead of saltines

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This is a version of the Cooking the Costco Way Salmon cakes with Lemon, Caper Mayo. I love the Costco recipe and have been making this for years. I use canned smoked salmon.

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We thought these salmon cakes were very dry. I followed the recipe as stated, and was most disappointed with the results. It was dry salmon, and great wild salmon to boot!. If there is a next time I would add more mayo and lemon juice...there was just no flavor, but it made a lot. Tomorrow we are planning on trying to make salmon hash with the leftovers. Probably will not make them again...sorry Giada.

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The Salmon Cakes are off the hook, just the right amount of texture and firmness!! The yougart sauce however was a little sour, I will use less lemon next time!! The entire family enjoyed thanks!

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Absolutely love this recipe! I made as directed the first time and have made it many more times since, along with making some changes. The biggest change is to bake the cakes instead of frying them to appease my health conscious 21yr old son. They come equally as crisp. I also have coated and not coated the cakes in crackers. I prefer not to coat them in crackers, again because they bake up crispy. This is a special recipe and friends and family really like it, as do I.

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Fabulous flavour and texture. I used left-over coho salmon we had caught and cooked the day before. Huge hit. This served 5, but lightly. I would make a double recipe next time. They'd be great left over. I also used Panko crumbs instead of crackers.

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Oh my gosh these were sooo good! Changed a few small things just to accommodate what I had on hand. Delish! I will make again and again!

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This recipe is absolutely declicous! I have made it multiple times and get requests for it almost weekly. I use spicy brown mustard rather than Dijon and I've tried mayo instead of greek yogurt for the sauce and both are equally as good. My traditional salmon cakes use can salmon, saltines, onion and an egg...simple and good, but I will never use can salmon again, nor go back to my recipe after having such flavor and texture from these cakes.