Salmon Cakes with Lemon Yogurt Sauce - Cook For Your Life- anti-cancer recipes

Salmon Cakes with Lemon Yogurt Sauce

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 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. Once grilling season starts, they make great burgers too, a healthy alternative to the usual chicken or beef.



For the yogurt sauce:

  • ½ cup Greek yogurt
  • 4 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped fresh mint
  • Salt and pepper, to taste

For the salmon cakes:

  • ¼ cup Breadcrumbs
  • ½ teaspoon paprika
  • ¼ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 12 ounces salmon fillet, skinned and minced
  • 1 large egg, lightly beaten
  • 2 tablespoons minced shallot
  • 1 tablespoon chopped flat leaf parsley
  • Salt, to taste
  • 1 tablespoon olive oil

Nutrition Facts


292 cals


19 g

Saturated Fat

5 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

6 g


8 g


2 g


1 g


23 g


365 mg


  1. First make the sauce: Mix the yogurt, lemon zest, lemon juice, mint, salt and pepper.  Set aside.
  2. In a medium bowl mix together the bread crumbs, paprika, coriander, and cumin.  Add in the chopped salmon, egg, shallot, and parsley.  Mix until well combined.  Form the salmon mixture into 4 patties about ½-inch thick.  Liberally salt each side of the patties.
  3. 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.
  4. Remove from heat and serve with yogurt sauce and Steamed Green Beans.

Chef Tips

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

You can use canned or leftover cooked salmon to make these fish cakes; just add an extra egg. 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.

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.

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