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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, as appetizers, or on top of a green salad. —Cindy Fan, Alhambra, California
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min.
  • Makes
    4 servings

Ingredients

  • 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 bread crumbs, divided
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon hot pepper sauce, optional
  • 2 large 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

Directions

  • Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° until fish flakes easily with a fork, 14-17 minutes. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish and cover; refrigerate until chilled, about 2 hours.
  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in parsley.
  • 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.
  • 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° until golden brown, 14-17 minutes.
  • In a small bowl, mix sauce ingredients; serve with salmon cakes.
Nutrition 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.

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