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. 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.

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.

Salmon Cakes with Chive Yogurt Sauce

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 breadcrumbs, 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.

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How to make this recipe

  1. Prep the salmon. Cut the salmon into ¼” to ½” cubes, discarding the skin if needed.
  2. Mix the salmon cakes. 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.
  3. Shape the cakes. Divide the mixture into 4 equal parts and shape into cakes.
  4. Cook. 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, carefully flipping halfway through cooking.
  5. Make the yogurt chive sauce. Stir together the yogurt, chives, lemon zest, lemon juice, and salt.
  6. Serve. Add the salmon cakes to plates with the sauce and corn or arugula salad on the side. Serve hot.
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Some other great salmon recipes you may like

Salmon Cakes with Chive Yogurt Sauce-39.jpg

Salmon Cakes with Chive Yogurt Sauce

Print Pin
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.

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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