Go Back
Print

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.
Course Main Course
Cuisine American
Keyword 30 minute meal, chives, fish, greek yogurt, salmon, seafood, yogurt
Prep Time 10 minutes
Cook Time 10 minutes
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.