salmon cakes with lemon-caper yogurt sauce

i love crab cake, you love crab cake, we all cheer for our love of crab cake! but crabmeat isn’t cheap so we can’t have crab cake all the time … so how about salmon cakes?

i wasn’t quite sure how this would taste but it was spectacular! when you think about bagel with cream cheese and lox with capers, you realize that salmon and capers go together like peanut butter and jelly! add corn and chives with mayo and dijon mustard – it is awesome! then add the lemon-caper yogurt sauce – it’s even better!

originally i salted the salmon when cooking it but next time, i would skip it. capers are very salty and it seeps into the salmon cake mixture so well so that you don’t need the additional salt. this salmon cake is so good that you may not care that crabs are expensive because you’ll be ordering the salmon!


For the salmon

  • 1 pound skinless wild salmon fillet (see Cook’s Note)
  • extra virgin olive oil, for drizzling

For the patties

  • 1 large egg, beaten
  • 1/3 cup (1/2-ounce) chopped fresh chives
  • 26 unsalted whole wheat or multigrain crackers, crushed, divided
  • 1/2 cup frozen corn, thawed
  • 3 tablespoons Dijon mustard
  • 2 tablespoons light mayonnaise
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest

For the sauce

  • 1/2 cup plain Greek yogurt
  • 1-1/2 tablespoons capers, rinsed, drained and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest


Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.

Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Check for fish bones. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined.

Line a baking pan with parchment paper and spread out the remainder 1/2 of the crushed crackers. From the salmon mixture, form into 2-1/2 inch diameter patties, about 3/4 inches thick. Carefully place on parchment paper and coat the patties in the remaining crushed crackers. Refrigerate for 1 hour.

Preheat over at 350 degrees F. Remove salmon cakes from the refrigerator and bake them in the oven until golden and crispy, about 15-20 minutes.

Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest.

Arrange the salmon cakes on a platter and serve alongside the sauce.

original recipe from Giada at Home: Salmon Cakes with Lemon-Caper Yogurt Sauce


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