Baked Salmon Cakes with Lemon Parsley Yogurt Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2-3
Ingredients
Salmon Cakes
  • 1 lb cooked salmon (2 cans boneless skinless salmon)
  • ¼ cup Italian style breadcrumbs
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon stoneground Dijon mustard
  • 1 egg
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • ½ teaspoon Cholula hot sauce
  • 1 teaspoon minced capers
Lemon Parsley Yogurt Sauce
  • ½ cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon minced fresh parsley
  • ¼ teaspoon lemon zest
Instructions
  1. Drain and flake salmon into a bowl. Add additional ingredients and mix to combine.
  2. 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).
  3. Refrigerate the salmon cakes 30 minutes to overnight, which will allow to salmon cakes to hold their shape.
  4. Preheat the oven to 350 degrees.
  5. 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.
  6. Mix the Greek yogurt, lemon juice, parsley, and lemon zest together for the yogurt sauce before serving.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/02/23/baked-salmon-cakes-yogurt-sauce/