Lemon Chive Salmon Cakes

Lemon Chive Salmon Cakes are patties loaded with flaky salmon, a crispy seasoned crust, and just a touch of zesty lemon. Topped with healthy herby Greek yogurt dip, these delicious pan-seared fish cakes make the perfect main dish or appetizer!

For more recipes with salmon, try Easy Creamy Lemon Butter Salmon and Garlic Butter Salmon in Foil next.

Lemon Chive Salmon Cakes

These healthy salmon cakes (or salmon patties as some call them) are one of the best salmon recipes. Paired with an herbaceous Greek yogurt dip, it’s a wholesome snack or meal. You get a boost of omega-3 fatty acids while also satisfying a craving.

Here’s Why You’ll Love this Salmon Cakes Recipe

• Easy to Prepare: The recipe calls for simple ingredients you probably already have on hand, and comes together literally and figuratively all in under 1 hour! I’ve also included a step-by-step how-to video so it’s a super easy salmon recipe.
• So Flavourful: Make salmon cakes with fresh salmon for perfectly golden brown fish patties that aren’t packed with filler ingredients. Add a delicious tangy herby Greek yogurt dip for lemon chive salmon cakes.
• Cost-Effective: Easily prepare salmon cakes with leftover salmon. It’s an affordable alternative to crab cakes.

What are salmon cakes made of?

Most salmon cake recipes are made with flaky salmon, breadcrumbs (such as panko), and a blend of flavourful ingredients. In this recipe, the mixture includes chopped celery, chives, shallots, dijon mustard, mayonnaise, Old Bay seasoning, and lemon juice.

They’re usually paired with a creamy dipping sauce. In this recipe, we use a Greek yogurt dip, made with yogurt, chives, parsley, lemon juice, salt and pepper.

Are salmon patties healthy?

Salmon has plenty of nutritional benefits so you can enjoy these patties as part of a well-balanced diet. The fish is an excellent source of protein and is rich in omega-3 fatty acids and essential vitamins.

This recipe incorporates Greek yogurt for added protein and probiotics, and vegetables like celery and shallots for even more vitamins and fiber. While pan-frying provides a crispy texture, using olive oil in moderation ensures a source of healthy fats.

Ingredients

Salmon Patties

• Skinless Boneless Salmon Fillets: This high-quality protein is the main ingredient. If possible, use wild-caught salmon for its rich taste and nutritional benefits.
• Veggies: Use a trio of celery, shallots and chives for fresh flavour and crunch.
• Panko Breadcrumbs: This binding ingredient gives the salmon a crispy texture when pan-fried.
• Dijon Mustard: This adds a tangy flavour to the mixture for a slight kick.
• Mayonnaise: This enriches the salmon mixture with a creamy texture. It also helps bind the ingredients.
• Seasoning: Use either Old Bay Seasoning or Seafood Seasoning, and salt and pepper to taste.
• Lemon: This provides a citrusy freshness, balancing the richness of the salmon and adding brightness to the overall flavour profile.
• Olive Oil: Use this to pan fry the salmon cakes.

Sauce for Salmon Cakes (Zesty Herb Greek Yogurt Dip)

• Plain Greek Yogurt: This is the cool, creamy, tangy base of your dipping sauce.
• Fresh Herbs: Chives contribute a mild onion-like taste, while parsley adds a hint of earthiness.
• Lemon Juice: This adds acidity to balance the richness of the Greek yogurt.
• Seasoning: Keep it simple with salt and pepper.

How to Make Salmon Cakes

1. Make Greek Yogurt Dip. In a medium serving bowl, add Greek yogurt, chives, parsley, lemon juice, salt and pepper, stir to combine and set aside.

2. Prep Ingredients. Pat salmon dry with paper towels, then place on a cutting board. Using a sharp knife coarsely chop salmon into approx. 1/4-inch pieces, and set aside. Then finely chop (or use a food processor) celery, chives and grate shallots, then set aside.

3. Combine Ingredients in Bowl. Add salmon, panko breadcrumbs, celery, chives, shallots, dijon mustard, mayonnaise, old bay seasoning, lemon juice, salt and pepper to a large bowl, then stir to combine.

4. Form Patties. Using your hands, firmly press together and shape salmon mixture into 6-8 equal-sized, 1/2 to 1-inch-thick patties. Then heat olive in a large non-stick pan over medium heat. When hot, add patties and cook, carefully flipping once, until patties are cooked through, 2-3 min per side.

5. Garnish & Serve. Dollop Greek yogurt dip over salmon cakes, garnish with lemon wedges for spritzing over, serve warm and enjoy.

See My Story Below for Step-by-Step Instructions!

Recipe Substitutions

• Canned Salmon: Drain the salmon well then use it for this recipe, just as you would fresh salmon.
• Baked Salmon Cakes: Preheat the oven to 400°F (200°C) and bake the shaped patties on a lined baking sheet for approximately 15-20 minutes or until they are cooked through and golden brown. Flip them halfway through for even cooking.
• Dipping Sauce: Swap out this sauce for any dipping sauce you prefer. An aioli or tartar sauce would be perfect.
• Herbs: Instead of using chives and parsley in the salmon cake sauce, try another fresh herb like dill.
• Breadcrumbs: Substitute panko breadcrumbs with fresh breadcrumbs. Simply tear up your favourite bread into bite-size pieces. Use whole wheat bread for a boost of fiber.

What to Serve with Salmon Cakes

These salmon patties pair well with mixed green salad dressed or roasted, sautéed or grilled veggies. Add it to rice for a salmon rice bowl. For a hearty meal, pair it with potato wedges.

Tips for Lemon Chive Salmon Cakes

• Finely chop the veggies before adding them to the salmon mixture. This ensures they mix well.
• Shape the salmon mixture into uniform-sized patties to ensure even cooking. This ensures that all the patties cook through at the same rate, preventing overcooking or undercooking.
• Do not overcrowd the pan. Otherwise, the salmon cakes won’t develop that golden brown crust.
• Preheat the pan with olive oil before adding the patties. This helps achieve a crispy exterior without absorbing excess oil.
• Be careful when flipping each salmon cake to maintain their shape. Use a spatula and flip gently to avoid breakage.

Storage & Reheating Instructions

Once they’ve cooled down, store leftover salmon cakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze them for up to 3 months.

To freeze, flash freeze them in a single layer on a baking sheet for 1 hour, before individually wrapping them with plastic wrap. Then store them in a freezer bag. Allow the fish cakes to thaw in the fridge overnight before reheating.

To reheat, place them in the oven at 350°F for about 10 minutes or until they are warmed through.

Frequently Asked Questions (FAQs)

Interested in more Salmon Recipes? Check These Out!

• Escovitch Salmon
• Brown Stew Salmon
• Jamaican Coconut Curried Salmon
• Honey Sriracha Salmon
• Parmesan Herb Crusted Salmon
• Baked Honey Mustard Salmon
• Cajun Honey Butter Salmon
• Easy Creamy Lemon Butter Salmon
• Garlic Butter Salmon in Foil

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