Salmon Cakes With Lemon-Caper Yogurt Sauce Recipe

An easy mid-week dinner idea from Food Network chef Giada de Laurentiis. "For all the salmon lovers, like me, this one's for you. The salmon cakes can be prepared in an easy three-step process and served at room temperature. I use crushed saltine crackers instead of breadcrumbs in the filling and to coat the salmon cakes because they keep their crunch and actually become crunchier as they cook."


Salmon Cakes
1 (15-oz.) can boneless, skinless pink salmon, drained
1 large egg, beaten
1/3 cup chopped fresh chives
26 saltine crackers, crushed (1-1/2 cups)
1/2 cup frozen corn, thawed
1/4 cup mayonnaise, plus more as needed
2 tbsp Dijon mustard
1 tbsp capers, rinsed and drained
1 tbsp grated lemon zest
1 tbsp fresh lemon juice
3 tbsp vegetable oil
3 tbsp unsalted butter, at room temperature

1/2 cup full-fat plain Greek yogurt
1-1/2 tbsp capers, rinsed, drained and chopped
1 tbsp grated lemon zest
1 tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper


Step 1: Using a fork, flake the salmon into 1/2″ pieces into a medium bowl. Add the egg, chives, 1/2 cup of the crushed crackers, the corn, mayonnaise, mustard, capers, lemon zest and lemon juice. Mix gently until just combined. Form into 10 patties, each about 3/4″ thick (if the mixture is too dry to form into patties, add extra mayonnaise, 1 tbsp at a time). Carefully coat the patties in the remaining crushed crackers and refrigerate for 20 minutes.

Step 2: In a large nonstick skillet, heat the oil and butter together over medium heat. Add the salmon patties and cook for 7-8 minutes on each side, until golden and crispy. Drain the patties on paper towels.

Step 3: For the sauce, mix the yogurt, capers, lemon zest, lemon juice, salt and pepper in a small bowl. Arrange the salmon cakes on a platter and serve the sauce alongside.

See more recipes from Giada de Laurentiis.

Reprinted with permission from Giada de Laurentiis’ Weeknights With Giada (2012 Clarkson Potter).