Crunchy Salmon Cakes with Greek Yogurt Sauce Recipe
Crunchy Salmon Cakes with Greek Yogurt Sauce Recipe photo by Taste of Home

Crunchy Salmon Cakes with Greek Yogurt Sauce Recipe

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Whether you start with fresh salmon or use leftover cooked salmon, you can serve these cakes with sauce as a main dish or as appetizers, or put them on a salad. — Cindy Fan, Alhambra, California
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min.
MAKES: 4 servings

Ingredients

  • 1-1/4 pounds salmon fillet
  • 1/8 teaspoon pepper plus 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 1 small onion, finely chopped
  • 2 tablespoons minced fresh parsley
  • 1-1/2 cups panko (Japanese) bread crumbs, divided
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon hot pepper sauce, optional
  • 2 egg whites, lightly beaten
  • Cooking spray
  • SAUCE:
  • 1/4 cup reduced-fat plain Greek yogurt
  • 1 teaspoon snipped fresh dill
  • 3/4 teaspoon lemon juice
  • 1/4 teaspoon capers, drained and chopped

Nutritional Facts

2 salmon cakes with 1 tablespoon sauce equals 422 calories, 25 g fat (4 g saturated fat), 82 mg cholesterol, 541 mg sodium, 17 g carbohydrate, 1 g fiber, 29 g protein.

Directions

  1. Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° for 14-17 minutes or until fish flakes easily with a fork. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish; refrigerate, covered, for 2 hours or until chilled.
  2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir onion until tender. Stir in parsley.
  3. In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties.
  4. Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° for 14-17 minutes or until golden brown.
  5. In a small bowl, mix sauce ingredients; serve with salmon cakes. Yield: 4 servings.
Originally published as Crunchy Salmon Cakes with Greek Yogurt Sauce in Taste of Home October/November 2012, p70

Nutritional Facts

2 salmon cakes with 1 tablespoon sauce equals 422 calories, 25 g fat (4 g saturated fat), 82 mg cholesterol, 541 mg sodium, 17 g carbohydrate, 1 g fiber, 29 g protein.

This recipe pairs well with a full-bodied white wine.

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Reviews for Crunchy Salmon Cakes with Greek Yogurt Sauce

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 2, 2014

This was a great recipe for salmon cakes. It stayed together well, and that is usually the hard part for me when it comes to salmon or crab cakes. I will make these again, maybe add some more herbs to the mix.

MY REVIEW
Reviewed Jan. 12, 2014

The salmon cakes and sauce are both amazing. I got tons of compliments when I cooked them for friends. Also, very easy to make.

MY REVIEW
Reviewed Feb. 12, 2013

I made this recipe just like it said. Also made the sauce and both were excellent.

MY REVIEW
Reviewed Oct. 21, 2012

My entire family loved these salmon cakes. I didn't make the sauce though instead served with tartar sauce.

MY REVIEW
Reviewed Oct. 5, 2012

This turned out exactly as advertised. It's an easy, no-fuss recipe and really delicious.

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