Salmon Cakes With Lemon Caper Yogurt Sauce Recipe

Name: Salmon Cakes With Lemon Caper Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salmon Cakes; 1/3 cup frozen corn, thawed; 1 cup old fashioned oats, pulsed slightly in food processor (or 1 cup instant plain oats); 1 egg, beaten; 1 tablespoon whole grain dijon mustard; 3 tablespoons mayonnaise; 1 tablespoon capers, rinsed and drained, chopped; 2 garlic cloves, minced; 1 tablespoon lemon zest; 1 tablespoon fresh lemon juice; 1/4 cup minced parsley; 2 6 oz. cans boneless, skinless salmon; 2 tablespoons canola or olive oil; 2 tablespoons buttery spread (like Smart Balance) or unsalted butter (optional); Lemon Caper Yogurt Sauce; 1/2 cup plain yogurt; 1 tablespoon lemon zest; 1 tablespoon fresh lemon juice; 1 tablespoon capers, rinsed and chopped; Salt and pepper, to taste

Servings: persons

Salmon Cakes
1/3 cup frozen corn, thawed
1 cup old fashioned oats, pulsed slightly in food processor (or 1 cup instant plain oats)
1 egg, beaten
1 tablespoon whole grain dijon mustard
3 tablespoons mayonnaise
1 tablespoon capers, rinsed and drained, chopped
2 garlic cloves, minced
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup minced parsley
2 6 oz. cans boneless, skinless salmon
2 tablespoons canola or olive oil
2 tablespoons buttery spread (like Smart Balance) or unsalted butter (optional)
Lemon Caper Yogurt Sauce
1/2 cup plain yogurt
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 tablespoon capers, rinsed and chopped
Salt and pepper, to taste

1
For the salmon cakes, combine all ingredients except for salmon in a large bowl. Drain salmon and crumble into bowl. Incorporate into mixture, preferably with hands. Do not overmix. Form patties to desired size (I made ones about 3 inches in diameter).
2
Add 1 Tbsp olive or canola oil to pan over medium-high heat. Working in batches (I did two batches), cook salmon cakes for 5 minutes (uncovered), flip, then add 1 Tbsp Smart Balance or unsalted butter and cook another 5 minutes (covered).
3
While salmon cakes are cooking, combine all ingredients for yogurt sauce. Refrigerate until ready to use.
4
Serve salmon cakes immediately and top with yogurt sauce.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Salmon Cakes, 1/3 cup frozen corn, thawed, 1 cup old fashioned oats, pulsed slightly in food processor (or 1 cup instant plain oats), 1 egg, beaten, and more.

Yes, Salmon Cakes With Lemon Caper Yogurt Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon Cakes With Lemon Caper Yogurt Sauce

How did you like this recipe?

Frequently Asked Questions