Shelly's Recipe

Salmon Cakes with Lemon Caper Yogurt Sauce

Category: Fish and Seafood

For the salmon cakes:
1 14.75-ounce can boneless, skinless pink salmon, drained
1 large egg, beaten
1/3 cup chopped, fresh chives
2 cups panko, plus more as needed
1/2 cup frozen corn, thawed
1/4 mayonnaise, plus more as needed
2 tablespoons Dijon mustard
1 tablespoon capers, drained
1 tablespoon lemon zest
1 tablespoon lemon juice
3 tablespoons vegetable oil
3 tablespoons butter at room temperature

For the sauce:
1/2 cup plain Greek yogurt
1 1/2 tablespoons capers
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Make the salmon cakes. Using a fork, flake the salmon into 1/2-inch pieces in a mixing bowl. Add the egg, chives, 1/2 cup panko, corn, mayonnaise, mustard, capers, lemon zest, and lemon juice. Mix gently until just combined. Adjust mayonnaise and/or panko if mixture is too dry or wet. Form into 10 patties, about an inch thick. Carefully coat in the remaining panko, place in a single layer on a baking sheet, and refrigerate 20 minutes.

In a nonstick skillet, heat the oil and butter over medium heat. Add the salmon patties and cook 7-8 minutes per side, until golden and crispy. Drain on paper towels.

Make the sauce. Combine all ingredients in a blender of food processor and process until smooth.

Arrange the salmon cakes on a platter and serve the sauce alongside.

Serves 4-6.