Made from pantry staples, these Baked Salmon Cakes with Lemon Parsley Yogurt Sauce come together easily and are a great way to mix up your protein source!
Is it just me or do I get in the rut of making chicken every week, without fail? I default to buying it at the grocery store when I don’t have a plan, since it’s so versatile and can be baked or sautéed with some veggies and grains to call it a meal.
It’s rare that I prep the cans of tuna or salmon that I keep in my pantry, but when I do, I love having a different option to top my lunchtime salads or a high-protein snack after work. Last week, having these on hand for quick work lunches was key since we had a lot going on- and I loved them so much I made them again to share with you!
- 1 lb cooked salmon (2 cans boneless skinless salmon)
- ¼ cup Italian style breadcrumbs
- 3 tablespoons minced fresh parsley
- 2 tablespoons plain Greek yogurt
- 1 tablespoon stoneground Dijon mustard
- 1 egg
- 1 tablespoon lemon juice
- ½ teaspoon Cholula hot sauce
- 1 teaspoon minced capers
- ½ cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh parsley
- ¼ teaspoon lemon zest
- Drain and flake salmon into a bowl. Add additional ingredients and mix to combine.
- Using the lid of a peanut butter jar wrapped in saran wrap or simply your hands, shape salmon cakes (about 4-6 depending on size).
- Refrigerate the salmon cakes 30 minutes to overnight, which will allow to salmon cakes to hold their shape.
- Preheat the oven to 350 degrees.
- Bake the salmon cakes on a lined baking sheet for 15 minutes until slightly golden. Allow them to cool partially on the baking sheet before attempting to remove them, and handle them delicately.
- Mix the Greek yogurt, lemon juice, parsley, and lemon zest together for the yogurt sauce before serving.
Are you in a tuna salad rut and need a new recipe? This Baked Salmon Cakes with Yogurt Sauce recipe will work with both canned salmon or tuna, and I’m sure would be delicious with leftover cooked salmon as well (I have no idea why anyone would ever have leftovers of fresh salmon!).
I will continue to buy canned fish, because it is an inexpensive, protein-packed pantry item to have on hand. Both tuna and salmon are high in healthy unsaturated fat, including omega-3 fatty acids – which are important to keep in your diet.
Are you in a chicken rut like me? Do you like normal tuna/salmon salad? I myself am not a fan, but this recipe will convert canned fish haters to enjoying their omega-3’s!