Salmon Cakes with Lemon Yogurt Sauce Recipe

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Ingredients

Directions

  1. Brush the salmon fillet with olive oil on both sides, sprinkle it with salt and pepper, then bake at 350F for 15-20 minutes.
  2. Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl.
  3. Add the egg, chives, 1/2 of the Panko crumbs, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest.
  4. Mix gently until just combined.
  5. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time).
  6. Carefully coat the patties in the remaining Panko crumbs and refrigerate for at least 30 minutes.
  7. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side.
  8. Drain on paper towels.
  9. For the sauce: in a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
  10. Arrange the salmon cakes on a platter and serve alongside the sauce.

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