Salmon Cakes with Chive Yogurt Sauce
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This is one of my favorite summer weeknight meals as salmon cakes are perfect to eat out on the patio with a glass of white wine. Many think of salmon cakes made using canned salmon, however, I like to cut fresh salmon for these flavorful and juicy salmon cakes. Much like crab cakes, they are comprised mostly of fish and held together with a few flavorful ingredients. There is just enough binding to hold the cakes together without overpowering the salmon. I cut the salmon into small cubes so it can be flaked once cooked. While they can be cooked in the oven I prefer cooking them in a sauté pan to give the cakes a golden brown crust on the exterior.
Salmon Cakes with Chive Yogurt Sauce
Table of contents
Key Ingredients in salmon cakes
Salmon
When making this salmon cake recipe, look for the thick middle chunk of the salmon at the market. Rather than using ground salmon, the salmon is kept in small pieces to give more texture and those thicker pieces will be more even. Since the salmon is in large chunks be careful when flipping the cakes, as they tend to fall apart easily but will give the cakes great texture!
Mayonnaise
Mayonnaise acts as binder in this recipe, helping to keep the ingredients together while also keeping the salmon cakes moist as they cook.
Shallot
Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
Egg
Like mayonnaise, egg acts as a binder much like it does in meatballs. It works to hold all the ingredients together while they cook.
Seasonings
Coriander, cayenne and fresh chives are used to season this recipe. The cayenne adds just a touch of spice without overpowering the other ingredients.
Lemon
I use both lemon zest and lemon juice to add some acid to this recipe. The lemon zest is the grated outer skin from the lemon. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it.
Panko breadcrumbs
Panko, or Japanese bread crumbs, are light and airy. They absorb less oil than Italian breadcrumbs which makes for a crisp, crunchy texture.
Olive oil
Since these salmon cakes are cooked at a lower temperature a lower smoke point like olive oil is ok for cooking. I like the subtle flavor the olive oil adds though it can be swapped with a neutral oil like vegetable oil.
How to make salmon cakes
Step 1: Prep the salmon.
Cut the salmon into ¼” to ½” cubes, discarding the skin if needed.
Step 2: Combine mixture.
In a large bowl mix the salmon, panko breadcrumbs, mayonnaise, shallot, chives, coriander, cayenne, lemon zest and lemon juice. Season with salt and pepper. In a small bowl lightly beat an egg, then gently fold into the salmon mixture.
Step 3: Shape the salmon cakes.
Form 4 equal salmon patties about 4” in diameter.
Step 4: Cook the salmon cakes.
Heat a large sauté pan over medium-high heat, add the olive oil and heat through. Cook the salmon cakes until golden brown and the salmon becomes opaque, about 4 minutes on each side.
Step 5: Mix the chive yogurt sauce.
Stir together the yogurt, chives, lemon zest, lemon juice, and salt.
Step 6: Assemble and serve.
Serve the warm salmon cakes with the sauce and corn or arugula salad on the side.
Tips and Tricks for This Recipe
Swaps and Substitutions
- Try using steelhead trout. A similar and more sustainable alternative to salmon is steelhead trout, a fish from the same family as salmon that tastes and looks very similar. It’s considered more sustainable since it’s not as overfished.
- Serve with other sauces. Rather than serving the salmon with the Greek yogurt sauce, try pairing it with tartar sauce.
- Make into a sandwich. Serve as a salmon burger sandwiched in between a toasted brioche or burger bun with the Greek yogurt sauce and arugula.
How do you keep salmon patties from falling apart?
The egg and mayonnaise will help to bind the salmon cakes but since the fish is left in larger pieces as they cook they can break apart. Carefully flip the salmon cakes using a spatula. The shaped salmon cakes can also be refrigerated for 30 minutes before cooking to help them keep their shape as they cook.
How to prep salmon cakes in advance
Mix the salmon cakes in the mixing bowl according to the instructions below. At this point either shape the patties or cover and refrigerate until ready to use, up to one day in advance.
How to reheat salmon cakes
Store any leftovers refrigerated in an airtight container. While fish like salmon is tough to reheat, these actually store fairly well. While they are best fresh, to reheat, microwave until just warmed, about 15 to 20 seconds then re-fry in a bit of olive oil in a skillet until crispy.
Some other great salmon recipes you may like
If you enjoy this salmon cakes recipe, give these a try:
Salmon Cakes with Chive Yogurt Sauce
Ingredients:
For the salmon cakes:
- 1 pound boneless, skinless Atlantic salmon fillet
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 tablespoon diced shallot
- 1 tablespoon chopped fresh chives
- ¼ teaspoon ground coriander
- ¼ teaspoon cayenne
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 large egg
- 2 tablespoons extra-virgin olive oil
For the yogurt chive sauce:
- 1 ½ cups plain Greek yogurt
- 3 tablespoons chopped fresh chives
- 1 teaspoon lemon zest
- 2 teaspoons freshly squeezed lemon juice
- ¼ teaspoon kosher salt
Instructions:
For the salmon cakes:
- Cut the salmon into ¼” to ½” cubes.
- In a large bowl mix the salmon, panko breadcrumbs, mayonnaise, shallot, chives, coriander, cayenne, lemon zest and lemon juice. Season with salt and pepper. In a small bowl lightly beat an egg, then gently fold into the salmon mixture.
- Form 4 equal cakes about 4” in diameter.
- Heat a large sauté pan over medium-high heat, add the olive oil and heat through. Cook the salmon cakes until golden brown and the salmon becomes opaque, about 4 minutes on each side.
For the yogurt chive sauce:
- Stir together the yogurt, chives, lemon zest, lemon juice, and salt.
For serving:
- Serve the warm salmon cakes with the sauce and corn or arugula salad on the side.
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HIGHLY RECOMMEND! Made these for my friends and such a hit; so flavorful & easy to make. I made a batch with shrimp (start raw) too and adapted great! Ended up forming & freezing for a bit and then air frying.
I can’t wait to try it with shrimp! Thank you for sharing Kate!
these were so so so delicious! thank you!
Miki, I am so glad you enjoyed them!!