Recipe courtesy of Giada De Laurentiis

Salmon Cakes with Lemon-Caper Yogurt Sauce

Name: Salmon Cakes with Lemon-Caper Yogurt Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 salmon cakes
Ingredients: 1 pound skinless salmon fillet (see Cook's Note); Olive oil, for drizzling; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 large egg, beaten; 1/3 cup (1/2-ounce) chopped fresh chives; 26 saltine crackers, crushed, divided; 1/2 cup frozen corn, thawed; 2 tablespoons Dijon mustard; 3 tablespoons mayonnaise, plus more, as needed; 1 tablespoon capers, rinsed and drained; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 3 tablespoons vegetable oil; 3 tablespoons unsalted butter, at room temperature; 1/2 cup full-fat plain Greek yogurt; 1 1/2 tablespoons capers, rinsed, drained and chopped; 1 tablespoon lemon juice; 1 tablespoon lemon zest; Kosher salt and freshly ground black pepper

Getting reviews...

Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 20 min
Cook: 15 min

Yield: 6 to 8 salmon cakes

Save Recipe

Ingredients

Salmon:

1 pound skinless salmon fillet (see Cook's Note)

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

Patties:

1 large egg, beaten

1/3 cup (1/2-ounce) chopped fresh chives

26 saltine crackers, crushed, divided

1/2 cup frozen corn, thawed

2 tablespoons Dijon mustard

3 tablespoons mayonnaise, plus more, as needed

1 tablespoon capers, rinsed and drained

1 tablespoon lemon juice

1 tablespoon lemon zest

3 tablespoons vegetable oil

3 tablespoons unsalted butter, at room temperature

Sauce:

1/2 cup full-fat plain Greek yogurt

1 1/2 tablespoons capers, rinsed, drained and chopped

1 tablespoon lemon juice

1 tablespoon lemon zest

Kosher salt and freshly ground black pepper

Directions

WATCH

Watch how to make this recipe.

Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.

Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.

Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.

Arrange the salmon cakes on a platter and serve alongside the sauce.

Cook’s Note

The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15 to 20 minutes