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Salmon Cakes with Dijon Yogurt Sauce

Name: Salmon Cakes with Dijon Yogurt Sauce
Prep time: 30

(10 votes, average: 4.10 out of 5)

30 min prep

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...

Ingredients

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 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

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Nutrition Facts

Calories

223 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g

Carbohydrates

13 g

Sugar

2 g

Fiber

1 g

Protein

21 g

Sodium

364 mg

Directions

Mix together the yogurt, lemon juice and mustard. Add the green onion, red pepper, garlic powder, salt, cayenne, and salmon. Mix thoroughly.
Add the egg, mix thoroughly. Mix in the panko and form four equal size patties.
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.
To make the sauce, mix together yogurt, mustard, lemon juice, parsley, capers, garlic and salt.
Spoon the sauce over the finished salmon cakes.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.