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  • Salmon Cakes with Lemon Yogurt Sauce

    2 votes
    Salmon Cakes with Lemon Yogurt Sauce
    Prep: 15 min Cook: 30 min Servings: 1
    by Andreea
    4 recipes
    >

    Ingredients

    • Salmon:
    • 1 lb skinless salmon fillet
    • 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
    • Panko crumbs
    • 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

    Directions

    1. Brush the salmon fillet with olive oil on both sides, sprinkle it with salt and pepper, then bake at 350F for 15-20 minutes.
    2. Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl.
    3. Add the egg, chives, 1/2 of the Panko crumbs, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest.
    4. Mix gently until just combined.
    5. 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).
    6. Carefully coat the patties in the remaining Panko crumbs and refrigerate for at least 30 minutes.
    7. 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.
    8. Drain on paper towels.
    9. For the sauce: in a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
    10. Arrange the salmon cakes on a platter and serve alongside the sauce.

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