Salmon Cakes With Arugula Salad

Name: Salmon Cakes With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces canned skinless, boneless pink salmon; 1/4 cup whole-wheat panko breadcrumbs; 2 tbsp plus 1 1/2 tsp grainy mustard, divided; 2 tbsp light mayonnaise; 11/2 tbsp chopped dill, divided; 1 tbsp plus 1/2 teaspoon finely chopped shallot; 2 tsp capers, chopped; 2 tbsp extra-virgin olive oil, divided; 1/4 cup 2-percent-fat Greek yogurt; 2 tbsp lemon juice, divided; 2 cups baby arugula; Lemon wedges, for serving

Servings: persons

20 ounces canned skinless, boneless pink salmon
1/4 cup whole-wheat panko breadcrumbs
2 tbsp plus 1 1/2 tsp grainy mustard, divided
2 tbsp light mayonnaise
11/2 tbsp chopped dill, divided
1 tbsp plus 1/2 teaspoon finely chopped shallot
2 tsp capers, chopped
2 tbsp extra-virgin olive oil, divided
1/4 cup 2-percent-fat Greek yogurt
2 tbsp lemon juice, divided
2 cups baby arugula
Lemon wedges, for serving

1
Heat oven to 400u00b0. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.
2
Form into 8 patties (1/3 cup each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yogurt, 1 tbsp lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoon dill and 1/2 teaspoon shallot; season with salt and black pepper.
3
Toss arugula with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yogurt sauce, arugula salad and lemon wedges.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 ounces canned skinless, boneless pink salmon, 1/4 cup whole-wheat panko breadcrumbs, 2 tbsp plus 1 1/2 tsp grainy mustard, divided, 2 tbsp light mayonnaise, and more.

Yes, Salmon Cakes With Arugula Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!