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1
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
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2
Drizzle the salmon with olive oil and season with salt and pepper, to taste.
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3
Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side.
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4
Set aside to cool for 20 minutes.
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5
Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl.
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6
Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest.
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7
Mix gently until just combined.
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8
Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick.
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9
(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.
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10
In a large nonstick skillet, heat the oil and butter over medium heat.
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11
Add the patties and cook until golden and crispy, about 7 to 8 minutes each side.
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12
Drain on paper towels.
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13
Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest.
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14
Season with salt and pepper, to taste.
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15
Arrange the salmon cakes on a platter and serve alongside the sauce.
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16
The salmon can also be baked in a 350 degree F oven.
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17
Drizzle the salmon with olive oil and season with salt and pepper, to taste.
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18
Put in a baking dish and bake until just cooked through, about 15 to 20 minutes
