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Epicurious

Salmon Cakes with Lemon Yogurt Sauce

Love crab cakes but want a change? These salmon cakes take fewer than 30 minutes to prepare. The recipe calls for pita pieces as a filler, but many Epicurious members subbed 3/4 cup panko flakes for a lighter cake. The salmon cakes also make a clever fish taco when crumbled and served with jalapeños, corn, and the yogurt sauce.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 pound skinless salmon fillet, cut into 1/2-inch pieces
2 (6-inch) pita rounds, or 3 slices firm white sandwich bread, torn into small pieces
1/4 cup mayonnaise
1 large egg, lightly beaten
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon zest
3/4 teaspoon salt
2 tablespoons olive oil
3/4 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
Lemon wedges, for serving

Preparation

  1. Step 1

    Mix the salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon lemon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes about 4 inches in diameter.

    Step 2

    Heat the oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook the salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

    Step 3

    Stir together the yogurt, lemon juice, remaining 1/4 teaspoon salt, 1 tablespoon chives, and 1/2 teaspoon lemon zest. Serve the salmon cakes with the sauce.

The Epicurious Cookbook
TagsFritterSalmonFishSeafoodYogurtDairyChiveHerbs & SpicesMainDinnerNut FreeEasyQuickWeeknight Meals30 Minutes or LessFryEpicuriousCookbooks
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