Salmon Cakes With Lemon Caper Yogurt Sauce Recipes

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LEMON CAPER SALMON CAKES



Lemon Caper Salmon Cakes image

Turn leftover cooked salmon into elegant and crispy lemon caper salmon cakes! With lemon zest, capers, and light tartar sauce made with Greek yogurt, these salmon cakes are a delicious weeknight meal. Plus, they're ready in less than a half hour!

Provided by Katie Webster

Categories     main course

Time 30m

Yield 4

Number Of Ingredients 15

1 egg white
2/3 cup low-fat plain Greek yogurt, divided
Zest from 1 lemon plus 2 teaspoons lemon juice, divided
½ teaspoon salt, divided
Generous pinch celery seed
2 slices sourdough bread, crusts removed (3.5 ounces)
1 pound cooked* boneless, skinless salmon, preferably sustainably sourced
1 shallot, minced
2 tablespoons chopped capers
3 teaspoons organic canola oil or avocado oil, divided
3 tablespoons mayonnaise
2 teaspoons chopped dill
2 teaspoons relish
1 teaspoon whole grain or Dijon mustard
¼ teaspoon ground pepper

Steps:

  • Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
  • Whisk egg white, 1/3 cup Greek yogurt, zest, ¼ teaspoon salt and celery seed in a large bowl.
  • Process bread in food processor until it forms coarse crumbs.
  • Flake the salmon into small pieces.
  • Add the breadcrumbs, the salmon, shallot and capers to the Greek yogurt mixture and stir thoroughly to work the salmon into the binders and it becomes a consistent texture that can be formed into cakes.
  • Form the salmon mixture into 8 even cakes. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Cook four salmon cakes until browned on the bottom, 2 to 3 minutes. Flip over and brown on the second side, 1 to 2 minutes. Transfer the salmon patties to the prepared baking sheet.
  • Add the remaining teaspoon oil. Reduce heat to medium. Cook the remaining 4 patties until browned on both sides, 1 to 3 minutes per side. Transfer the patties to the baking sheet.
  • Bake the salmon cakes until cooked through, 5 to 7 minutes.
  • Meanwhile, whisk the remaining 1/3 cup Greek yogurt, lemon juice, the remaining ¼ teaspoon salt, mayonnaise, dill, relish, mustard and pepper in a small bowl.
  • Serve the salmon cakes with the light tartar.

Nutrition Facts : ServingSize 2 cakes 2 tablespoons sauce, Calories 399 calories, Fat 23 g, SaturatedFat 5 g, Carbohydrate 17 g, Fiber 2 g, Protein 31 g

SALMON CAKES WITH CREAMY SAUCE



Salmon Cakes With Creamy Sauce image

Make and share this Salmon Cakes With Creamy Sauce recipe from Food.com.

Provided by Sharon123

Categories     Canadian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

3 teaspoons extra virgin olive oil, divided
1 small sweet onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey (optional)
1 1/2-1 3/4 cups fresh whole wheat breadcrumbs
1/2 teaspoon fresh ground pepper
1 lemon, cut into wedges
1/4 cup mayonnaise
1/4 cup plain yogurt
2 scallions, finely chopped
1 tablespoon lemon juice
1 tablespoon fresh parsley or 1 tablespoon fresh cilantro
fresh ground pepper

Steps:

  • To make sauce:.
  • Combine ingredients in a small bowl and mix well. Set aside.
  • To make salmon cakes:.
  • Preheat oven to 450°F Coat a baking sheet with cooking spray.
  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley, remove from the heat.
  • Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin. Add egg and mustard(and honey if using), mix well. Add onion mixture, breadcrumbs and pepper, mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
  • Heat remaining 1 1/2 teaspoons oil in the skillet over medium heat. Add 4 patties and cook until the bottoms are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
  • Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve salmon cakes with creamy sauce and lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 277.7, Fat 15.3, SaturatedFat 2.8, Cholesterol 139.5, Sodium 586.2, Carbohydrate 8.8, Fiber 1.3, Sugar 3.3, Protein 27.5

CRISPY SALMON CAKES WITH LEMON- CAPER MAYONNAISE



Crispy Salmon Cakes With Lemon- Caper Mayonnaise image

This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.

Provided by GaylaJ

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated fresh lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20)
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground black pepper
2 (7 1/2 ounce) cans canned salmon, drained (skinless, boneless)
1 large egg, lightly beaten
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 -3 dashes Tabasco sauce

Steps:

  • Mayonnaise:.
  • Combine first 6 ingredients in a small bowl; cover and chill.
  • Salmon Cakes:.
  • Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
  • Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.
  • Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
  • Serve salmon cakes with flavored mayonnaise.

Nutrition Facts : Calories 218.9, Fat 10.6, SaturatedFat 1.9, Cholesterol 136.1, Sodium 720, Carbohydrate 4.9, Fiber 1, Sugar 2.4, Protein 26.6

CRUNCHY SALMON CAKES WITH GREEK YOGURT SAUCE



Crunchy Salmon Cakes with Greek Yogurt Sauce image

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

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

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

Steps:

  • 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 : Calories 422 calories, Fat 25g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

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