Salmon Cakes with Lemon-Caper Yogurt Sauce

Name: Salmon Cakes with Lemon-Caper Yogurt Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 100 milliliters full-fat plain Greek yogurt; 1 Tbsp capers, rinsed and drained; 2 Tbsps capers, rinsed, drained and chopped; 2 Tbsps Dijon mustard; 1 large egg, beaten; 14 grams 1/3 cup chopped fresh chives; 83 grams frozen corn, thawed; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp lemon juice; 1 Tbsp lemon zest; 3 Tbsps mayonnaise, plus more, as needed; 6 servings Olive oil, for drizzling; 454 grams skinless salmon fillet (see Cooks Note); 26 saltine crackers, crushed, divided; 3 Tbsps unsalted butter, at room temperature; 3 Tbsps vegetable oil

Salmon Cakes with Lemon-Caper Yogurt Sauce

Salmon Cakes with Lemon-Caper Yogurt Sauce is A mixture of full-fat greek yogurt, capers, lemon zest, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 55 minutes. If you like this recipe, take a look at these similar recipes: Salmon Cakes with Lemon-Caper Yogurt Sauce, Salmon Cakes with Lemon Yogurt Sauce, and lemon caper salmon cakes.

Instructions

Watch how to make this recipe.

Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.

Ingredients you will need

Salmon

Equipment you will use

Grill Pan

Grill

Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Salmon

Equipment you will use

Grill

Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl.

Ingredients you will need

Salmon

Equipment you will use

Bowl

Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest.

Ingredients you will need

Lemon Juice

Lemon Zest

Mayonnaise

Crackers

Mustard

Capers

Chives

Corn

Egg

Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat.

Ingredients you will need

Mayonnaise

Crackers

Butter