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Crunchy Salmon Cakes with Greek Yogurt Sauce Recipe

Crunchy Salmon Cakes with Greek Yogurt Sauce Recipe

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. YIELD:4 servings


  • 1-1/4 pounds salmon fillet
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 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


  • 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 until tender. Stir in parsley.
  • 3. In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and the 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.

Nutritional Facts

2 salmon cakes with 1 tablespoon sauce: 422 calories, 25g fat (4g saturated fat), 82mg cholesterol, 541mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 29g protein.

Reviews for Crunchy Salmon Cakes with Greek Yogurt Sauce

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jennifer1973 User ID: 3667113 261741
Reviewed Feb. 24, 2017

"Hello Simplefoods, you can make this with can salmon. I would just look at the ounces of salmon needed. One and a quarter pound is twenty ounces. I am not sure what size can salmon comes in, but you probably need at least two cans unless it is the smaller cans like tuna then you probably need at least three. Hope this helps, salmon patties are delicious!"

SimpleFoods User ID: 7160373 243683
Reviewed Feb. 12, 2016

"Can't rate this properly as I haven't made it yet - need to know: has anybody made this with canned salmon? Fresh salmon is horribly expensive here and will sub, but am not sure how much. Any suggestions? I really want to try this - sounds delicious."

jtermont User ID: 1863534 115213
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."

SMH372 User ID: 7600371 125861
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."

rhall User ID: 3013256 120109
Reviewed Feb. 12, 2013

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

abdorsey User ID: 6931045 187422
Reviewed Oct. 21, 2012

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

marilstanfill User ID: 6887434 184169
Reviewed Oct. 5, 2012

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

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