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.

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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 (see Chef Tips)
  • 1 large egg, lightly beaten
  • 2 tablespoons minced shallot
  • 1 tablespoon chopped flat leaf parsley
  • Salt, to taste
  • 1 tablespoon olive oil

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

  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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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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