salmon, cayenne, lemon juice, Greek yogurt, dijon mustard- Salmon Cakes with Dijon Yogurt Sauce- anti-cancer recipes- cook for your life

Salmon Cakes with Dijon Yogurt Sauce

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 19 ingredients

With the right amount of flavor and just enough crunch, these salmon cakes are the perfect staple for a meal on the go. The exotic combination of flavors, balanced with the soft and creamy...


For salmon cakes:

  • 2 tablespoons Greek yogurt
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons Dijon mustard
  • ¼ cup finely chopped green onion
  • 2 tablespoons minced red bell pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • Pinch of cayenne
  • 10 ounces of canned salmon, flaked, skin and bones removed
  • 1 large egg, lightly beaten
  • 1 cup panko
  • 1 tablespoon canola oil

For sauce:

  • 2 tablespoons Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon parsley, chopped
  • 1 teaspoon capers, chopped
  • ½ teaspoon garlic
  • Dash salt

Nutrition Facts


223 cals


10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g


13 g


2 g


1 g


21 g


364 mg


  1. Mix together the yogurt, lemon juice and mustard. Add the green onion, red pepper, garlic powder, salt, cayenne, and salmon. Mix thoroughly.
  2. Add the egg, mix thoroughly. Mix in the panko and form four equal size patties.
  3. Heat the oil in a large non-stick skillet over medium-high heat, and cook the patties until brown, about 5 minutes on each side.
  4. To make the sauce, mix together yogurt, mustard, lemon juice, parsley, capers, garlic and salt.
  5. Spoon the sauce over the finished salmon cakes.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.

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