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Salmon Cakes with Lemon Yogurt Sauce

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

(8 votes, average: 4.13 out of 5)

30 min prep

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. They...

Ingredients

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

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Nutrition Facts

Calories

292 cals

Fat

19 g

Saturated Fat

5 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

6 g

Carbohydrates

8 g

Sugar

2 g

Fiber

1 g

Protein

23 g

Sodium

365 mg

Directions

First make the sauce: Mix the yogurt, lemon zest, lemon juice, mint, salt and pepper. Set aside.
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.
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.
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.