How are these salmon cakes healthier?

Several components of this recipe make them a healthier choice - the Greek yogurt and fresh sourdough bread for one - but also the way it's flavored. I added lemon zest, capers, shallot, and celery seed to the salmon mixture to boost the flavor - all for very few additional calories. I also used a minimal amount of frying oil, and then allow them to finish cooking through on a sheet pan in a hot oven.

How can I make this ahead?

The Tartar Sauce Can be made up to 3 days ahead. Simply cover and refrigerate. Stir it well before serving. The cakes themselves are best when made fresh, but they can be reheated. To do so, simply bake them at 350 on a greased cookie sheet for 15 minutes or so until they're sizzling hot.

Can these salmon cakes be frozen?

They won't be quite as moist, but yes - they can be frozen! To freeze them, lay them on a cooling rack set on a baking sheet in the freezer. Once they are solid, transfer them to a large resealable bag and press the air out of the bag before sealing it shut. They can be frozen for 8 weeks. Bake them at 325 degrees F on a cookie sheet straight from frozen for about 25 minutes.

What is the best kind of fresh salmon to buy?

I always recommend looking at the Seafood Watch app or website to see which kind of salmon to buy based on sustainable practices or which populations are being overfished.

Lemon Caper Salmon Cakes

Description

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!

Ingredients

Units Scale

1 egg white
2/3 cup low-fat plain Greek yogurt, divided
Zest from 1 lemon plus 2 teaspoons lemon juice, divided
1/2 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
1/4 teaspoon ground pepper

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Instructions

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.

Notes

Tip* To Cook the salmon, bake on an aluminum foil-lined sheet pan at 450 degrees F convection until cooked through, 12 to 14 minutes, depending on the 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 handheld 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.

Prep Time: 30 minutes
Cook Time: 8 minutes
Category: main course
Method: Stove-Top and Oven
Cuisine: American

Nutrition

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