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!
- 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
- 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.
Tip* To Cook the salmon, bake on an aluminum foil-lined sheet pan at 450 degreed F convection until cooked through, 12 to 14 minutes, depending on thickness of the salmon filet. Let cool before proceeding.
To zest a lemon, wash the lemon, then remove only the outer yellow part of the skin with a rasp-style grater or microplane grater. If you do not have one, you can peel a few wide strips of lemon peel (do not take any of the bitter white pith) and then finely mince the skin with a chef’s knife. A hand held zester works too of course!
The Tartar sauce can be made up to three days ahead. Store covered in the refrigerator. Stir well before serving.
To reheat the salmon cakes. Coat a baking sheet with cooking spray. Lay salmon cakes out on the baking sheet. Bake at 350 for 15 minutes or until sizzling hot.
- Serving Size: 2 cakes 2 tablespoons sauce
- Calories: 399
- Fat: 23 g
- Saturated Fat: 5 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 31 g