Salmon Cakes With Lemon Yogurt Sauce | Cook for Your Life

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Salmon Cakes With Lemon Yogurt Sauce

Name: Salmon Cakes With Lemon Yogurt Sauce
Prep time: 30

4 out of 5 stars (based on 12 reviews)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

These salmon cakes make a zesty light meal when paired with a green or veggie salad. They are easy to make, and can be put together a couple of hours ahead of time. Once grilling...

Ingredients

For the yogurt sauce:

½ cup Greek yogurt
4 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon chopped fresh dill, parsley, or cilantro
Salt and pepper, to taste

For the salmon cakes:

¼ cup breadcrumbs, plus 1-2 tablespoons as needed
½ teaspoon paprika
¼ teaspoon ground coriander
½ teaspoon ground cumin
12 ounces cooked salmon, skin removed and minced, or 12 ounces canned salmon, drained and minced
2 large eggs, lightly beaten
2 tablespoons minced shallot
1 tablespoon chopped flat leaf parsley
Salt, to taste
1 tablespoon olive oil

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Nutrition Facts

Calories

292 cals

Fat

19 g

Saturated Fat

5 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

6 g

Carbohydrates

8 g

Sugar

2 g

Fiber

1 g

Protein

23 g

Sodium

365 mg

Directions

First make the sauce: Mix the yogurt, lemon zest, lemon juice, mint, salt and pepper. Set aside.
In a medium bowl mix together the bread crumbs, paprika, coriander, and cumin. Add in the salmon, eggs, shallot, and parsley. Mix until well combined. If the mixture looks very wet, add 1 to 2 more tablespoons of breadcrumbs and mix well. Form the salmon mixture into 4 patties about ½-inch thick. Liberally salt each side of the patties.
Coat the bottom of a heavy wide skillet with olive oil over medium high heat. Once the oil shimmers, cook the salmon cakes about 4 minutes on each side.
Remove from heat and serve with yogurt sauce and Steamed Green Beans.

Chef Tips

Be sure to drain the canned salmon of all water before using. Let the salmon mixture sit in the refrigerator for a couple hours before using for the flavors to blend if you have the time.

Keep your meat and veggies apart during prep. Always use a separate board for cutting fish and meat.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Salmon Cakes With Lemon Yogurt Sauce