Let me tell you, these Lemon Caper Salmon Cakes are the perfect meal to make with leftovers! Leftover salmon that is or just use can salmon, both are just as delicious!đ They are 5-star restaurant quality salmon cakes made at home!
These easy Lemon Caper Salmon Patties are one of our favorite ways to enjoy a quick seafood dinner that the entire family loves. These veggie-and-protein-packed salmon cakes are ready in 20 minutes and are packed with flavor!
I love Salmon Cakes (almost as much as I love crab cakes) and they are great way to boost your intake of omega-3s. You can use either convenient canned (or leftover) salmon. I buy organic canned Salmon from Costco and add parsley, cilantro, lemon zest, dill and little hot sauce to kick up the flavor and serve with a tangy dill sauce to provide a tart balance.
So yummy and healthy!
Lemon Caper Salmon Cakes
4
servings30
minutes10
minutes399
kcalIngredients
1Â egg white
2/3 cup low-fat plain Greek yogurt, divided
Zest from 1 lemon plus 2 teaspoons lemon juice, divided
½ teaspoon salt, divided
Generous pinch celery seed
2Â slices sourdough bread, crusts removed (3.5 ounces)
1Â pound cooked* boneless, skinless salmon, preferably sustainably sourced
1Â shallot, minced
2 tablespoons chopped capers
3 teaspoons organic canola oil or avocado oil, divided
3 tablespoons mayonnaise
2 teaspoons chopped dill
2 teaspoons relish
1 teaspoon whole grain or Dijon mustard
Ÿ teaspoon ground pepper
Directions
- Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
- Whisk egg white, 1/3 cup Greek yogurt, zest, Âź teaspoon salt and celery seed in a large bowl.
- Process bread in food processor until it forms coarse crumbs.
- Flake the salmon into small pieces.
- Add the breadcrumbs or Saltine Crackers, the salmon, shallot and capers to the Greek yogurt mixture and stir thoroughly to work the salmon into the binders and it becomes a consistent texture that can be formed into cakes.
- Form the salmon mixture into 8 even cakes. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Cook four salmon cakes until browned on the bottom, 2 to 3 minutes. Flip over and brown on the second side, 1 to 2 minutes. Transfer the salmon patties to the prepared baking sheet.
- Add the remaining teaspoon oil. Reduce heat to medium. Cook the remaining 4 patties until browned on both sides, 1 to 3 minutes per side. Transfer the patties to the baking sheet.
- Bake the salmon cakes until cooked through, 5 to 7 minutes.
- Meanwhile, whisk the remaining 1/3 cup Greek yogurt, lemon juice, the remaining Âź teaspoon salt, mayonnaise, dill, relish, mustard and pepper in a small bowl.
- Serve the salmon cakes with the light tartar.
