Sep 9, 2016

Salmon Cakes with Chive Yogurt Sauce

Prep Time: 10 mins
Cook Time: 10 mins
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. To make this recipe, buy the thick middle chunk of the salmon because, rather than using ground salmon, the salmon is kept in small pieces to give more texture.

There is just enough binding to hold the cakes together without overpowering the salmon. 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.

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Salmon Cakes with Chive Yogurt Sauce

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Prep Time 10 mins
Cook Time 10 mins
Serves 4

Ingredients:

For the salmon cakes:

  • 1 pound boneless, skinless Atlantic salmon fillet
  • ¼ cup mayonnaise
  • 1 tablespoon diced shallot
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cayenne
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup panko breadcrumbs
  • 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, mayonnaise, shallot, coriander, cayenne, chives, lemon zest, lemon juice, ¼ teaspoon of the salt, pepper and panko breadcrumbs. In a small bowl lightly beat an egg, then gently fold into the salmon mixture.
  • Form 4 cakes about 4” in diameter. Heat the oil in a large sauté pan over medium-high heat and cook the salmon cakes until golden brown and the salmon becomes opaque, about 4 minutes on each side.
  • Since the salmon is in large chunks be careful when flipping the cakes, as they tend to fall apart easily.

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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