Lemon Caper Salmon Cakes Recipes

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Turn left-over cooked salmon into elegant crispy salmon cakes with lemon zest, capers and light tartar sauce made with Greek yogurt. They’re ready in less than a half hour!

INGREDIENTS

• 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, dived
• 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

INSTRUCTIONS

1. Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
2. Whisk egg white, 1/3 cup Greek yogurt, zest, ¼ teaspoon salt and celery seed in a large bowl.
3. Process bread in food processor until it forms coarse crumbs.
4. Flake the salmon into small pieces.
5. 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.
6. 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.
7. 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.
8. Bake the salmon cakes until cooked through, 5 to 7 minutes.
9. 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.
10. Serve the salmon cakes with the light tartar.

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