Salmon Cakes with Dijon Yogurt Sauce | Cook for Your Life
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

4.1
Rated 4.1 out of 5
4.1 out of 5 stars (based on 31 reviews)
Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 30 min total
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 sauce...

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 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
Missing an Ingredient?
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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

*per serving

Directions

  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.
Recipe by Julianne Scott, Drexel Food Lab

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

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