Fresh Salmon Cakes with Chive Yogurt Sauce
Diced pieces of salmon combined with egg, shallot and breadcrumbs, shaped into cakes and pan seared until golden brown and served with a 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 Maryland style 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.
Why You’ll Love This Recipe
- Fresh. This recipe isn’t made with canned salmon it’s made with fresh, chopped salmon.
- Easy. Mix the ingredients in a bowl and pan-sear for an easy weeknight dinner!
Key Ingredients in fresh 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 beef, pork and prosciutto Italian 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.
- 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.
A full ingredient list with exact amounts can be found in the recipe card below.
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 homemade 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 similar to this crab cake sandwich with old bay mayo.
How to bake fresh salmon cakes
Prepare the salmon cakes as directed below then heat oven to 400ºF (200ºC). Arrange on a baking sheet and bake until cooked through, about 18 to 20 minutes.
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 make fresh salmon cakes (Step-by-step)
Cut the salmon into ¼” to ½” cubes, discarding the skin if needed.
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 salmon patties 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.
Stir together the yogurt, chives, lemon zest, lemon juice, and salt.
Serve the warm salmon cakes with the sauce and corn or arugula salad on the side.
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 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.
FAQ – Frequently Asked Questions
Can I bake salmon cakes instead of fry them?
Heat oven to 400ºF (200ºC). Arrange on a baking sheet and bake the salmon cakes until cooked through, about 18 to 20 minutes.
How can I reheat salmon cakes?
Microwave until just warmed, about 15 to 20 seconds then re-fry in a bit of olive oil in a skillet until crispy.
How do I keep the salmon cakes from falling apart?
The egg and mayonnaise act as a binder and help hold the salmon cakes together. Flip them gently with a spatula, and for extra stability, chill the shaped cakes for 30 minutes before cooking.
What sides pair well with salmon cakes?
Serve them with corn, a simple green salad, roasted vegetables, coleslaw, or potatoes for a complete meal.
Some other great salmon recipes you may like:
I hope you love these salmon cakes. If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy!
Salmon Cakes with Chive Yogurt Sauce
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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.
Notes:
To bake salmon cakes: Heat oven to 400ºF (200ºC). Arrange on a baking sheet and bake the salmon cakes until cooked through, about 18 to 20 minutes.
Nutrition:
Calories: 415kcal | Carbohydrates: 10g | Protein: 33g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 113mg | Sodium: 528mg | Potassium: 724mg | Fiber: 1g | Sugar: 3g | Vitamin A: 301IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 2mg
DID YOU MAKE THIS?
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these were so so so delicious! thank you!
Miki, I am so glad you enjoyed them!!
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!
Loved the flavor contrasts in this recipe!!