Salmon Cakes with Lemon-Caper Yogurt Sauce

I was a bit intimidated by this recipe because I thought it was going to be the hardest thing to make but surprisingly enough, it was quite simple and I had such a blast making the actual patties. But my favorite part of making these was the part where I actually cooked them. I just loved the moment where I flipped over the cake and it had that beautiful crisp, golden color.

As for the taste of it, the cakes had such a variety of tangs from the lemon-caper yogurt sauce to the mixture of lemon and dijon, which went really well with the base of the salmon. I just loved how the flavors bounced off the walls of my mouth like a pinball machine. I’m excited to make this again with some variations, like adding bacon or pancetta. Mmmmm.

Salmon Cakes with Lemon-Caper Yogurt Sauce (adapted from Giada de Laurentiis):

Yields 8 salmon cakes

  • 1 pound salmon fillet
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large egg, beaten
  • 1/3 cup (1/2-ounce) chopped fresh chives
  • 26 saltine crackers, crushed, divided
  • 1/2 cup frozen corn, thawed
  • 2 tablespoons Dijon mustard
  • 3 tablespoons mayonnaise, plus more, as needed
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest (about 2 lemons)
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, at room temperature

For the lemon-caper yogurt sauce:

  • 1/2 cup plain Greek yogurt
  • 1 1/2 tablespoons capers, rinsed, drained and chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest (about 2 lemons)
  • Kosher salt and freshly ground black pepper

To cook the 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 6-8 minutes on each side. Set aside to cool for 20 minutes.

The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15-20 minutes. (I prefer the baking method.)

Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl.

Add the egg, chives, 1/2 of the crushed crackers, corn, mustard, mayonnaise, capers, lemon juice, and lemon zest.

Mix gently until just combined.

Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time). Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour.

In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 5 minutes each side. Drain on paper towels.

To make the lemon-caper yogurt sauce, mix together the yogurt, capers, lemon juice, and lemon zest in a small bowl. Season with salt and pepper, to taste.

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


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