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Crunchy Salmon Cakes with Greek Yogurt Sauce

 Crunchy Salmon Cakes with Greek Yogurt Sauce
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
4 ServingsPrep: 30 min. + chilling Bake: 15 min.


  • 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


  • 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;

2 of 2

Crunchy Salmon Cakes with Greek Yogurt Sauce (continued)

Directions (continued)

  • refrigerate, covered, for 2 hours or until chilled.
  • In a large skillet, heat oil over medium-high heat. Add onion; cook
  • and stir onion until tender. Stir in parsley.
  • 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.
  • 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.
  • In a small bowl, mix sauce ingredients; serve with salmon cakes.
  • Yield: 4 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.