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
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.