Salmon Cakes with Chive Yogurt Sauce
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.
Servings 4
Calories 415kcal
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.
Video
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