Loading Video...

Salmon Cakes with Lemon-Caper Yogurt Sauce

  • 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

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

  1. 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. 
  2. 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. 
  3. Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste. 
  4. 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

Salmon Cakes

Salmon Cakes

Smoked Salmon Crepe Cake

Salmon Croquettes

Salmon Cakes

Salmon Croquettes

Quinoa and Salmon Croquettes

Salmon Cakes with Artichoke Tartar Sauce