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 are easy to make, and can be put together a couple of hours ahead of time. The only tricky thing could be removing the skin from the salmon fillets before you chop them up. My tip? Ask your fishmonger to do it for you.
- 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.
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
Ann's Tips and Tricks
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.