Salmon Cakes with Lemon Herb Sauce
Transform your dinner table with these delectable Salmon Cakes with Lemon Herb Sauce—a perfect balance of crispy texture and vibrant flavors. Made with tender flaked salmon, fresh parsley, and a hint of zesty lemon, these golden brown patties are lightly pan-fried to perfection. The creamy lemon herb sauce, infused with tangy Greek yogurt and fragrant dill, takes these savory cakes to the next level. Easy to prepare in under 40 minutes, they’re ideal for weeknight dinners or elegant appetizers. Serve them alongside a crisp salad or roasted vegetables for a complete, protein-packed meal that’s as healthy as it is satisfying.
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Recipe Information
Ingredients
- 400 grams cooked salmon (flaked)
- 120 grams breadcrumbs
- 1 piece large egg
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 3 tablespoons fresh parsley (chopped)
- 2 stalks green onions (finely chopped)
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 120 grams Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, parsley, green onions, lemon zest, salt, and black pepper.
Mix well until the ingredients come together. Be careful not to overmix, as this can make the salmon cakes dense.
Form the mixture into 8 equally sized patties, about 1 cm thick. Place them on a baking sheet lined with parchment paper and refrigerate for 10 minutes to help them firm up.
While the salmon cakes are chilling, prepare the lemon herb sauce. In a small bowl, whisk together the Greek yogurt, lemon juice, dill, a pinch of salt, and black pepper. Adjust seasoning to taste and set aside.
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the salmon cakes in batches, ensuring not to overcrowd the pan.
Cook the salmon cakes for 3-4 minutes on each side, or until golden brown and cooked through. Remove to a plate lined with paper towels to drain excess oil.
Serve the warm salmon cakes with the lemon herb sauce on the side. Garnish with extra fresh dill or parsley if desired.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.9 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
