Lemon Chive Salmon Cakes are a very simple and easy seafood recipe with flaky salmon pieces throughout, a crispy seasoned crust and a hint of lemon. Topped with healthy herby Greek yogurt dip these delicious pan-seared fish cakes make the perfect main dish or appetizer! Recipe includes step-by-step how to video.
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Lemon Chive Salmon Cakes
These salmon cakes or salmon patties as some call it are a delicious way to enjoy salmon in a fun and tasty way. The recipe calls for simple ingredients you probably already have on hand, and comes together literally and figuratively all in under an hour! Not to mention, they are a more cost effective option than the alternative sister recipe of crab cakes.
Here are some other reasons why I love these Lemon Chive Salmon Cakes:
- Perfectly golden brown fish patties with a delicious tangy herby Greek yogurt dip
- Great way to use up leftover cooked salmon
- Bursting with flavour and isn’t packed with filler ingredients
Ingredients to Make Lemon Chive Salmon Cakes
- Skinless Boneless Salmon Fillets
- Celery
- Shallots
- Chives
- Panko Breadcrumbs
- Dijon Mustard
- Mayonnaise
- Old Bay Seasoning or Seafood Seasoning
- Lemon
- Salt & Pepper
- Olive Oil
Zesty Herb Greek Yogurt Dip
- Plain Greek Yogurt
- Fresh Chives
- Fresh Parsley
- Lemon Juice
- Salt & Pepper
See My Story Below for Step-by-Step Instructions!
How to Make Lemon Chive 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.
Shallots vs. Onions
Shallots are very similar to the common onion in taste and appearance, however they are usually smaller, longer, slimmer and less pungent. If you don’t have shallots on hand, you can substitute with yellow onions, keeping in mind the proper ratios.
Looking for More Seafood Appetizers? Check These Out…
Crispy Fried Shrimp with Recipe Video & Pineapple Jerk Chicken & Shrimp Skewers
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Lemon Chive Salmon Cakes
Ingredients
- 1.5 pounds Salmon Fillets skinless, boneless, coarsely chopped
- 2 stalks Celery finely chopped
- 2 Shallots grated
- 2 tbsp Chives finely chopped
- 1 cup Panko Breadcrumbs
- 1 tbsp Dijon Mustard
- 2 tbsp Mayonnaise
- 1 1/2 tsp Old Bay Seasoning or Seafood Seasoning
- 1/2 Lemon freshly squeezed, plus more for serving
- Salt & Pepper to taste
- 2 tbsp Olive Oil
Zesty Herb Greek Yogurt Dip
- 1 cup Plain Greek Yogurt
- 1 tbsp Fresh Chives finely chopped
- 1 tbsp Fresh Parsley finely chopped
- 1 tbsp Freshly Squeezed Lemon Juice
- Salt & Pepper to taste
Instructions
- In a medium serving bowl, add Greek yogurt, chives, parsley, lemon juice, salt and pepper, stir to combine and set aside.
- 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.
- 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.
- 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.
- Dollop Greek yogurt dip over salmon cakes, garnish with lemon wedges for spritzing over, serve warm and enjoy.
Notes
Nutrition
2 Comments
Carita
March 7, 2022 at 2:53 pmMade this for lunch as soon as this was posted on Instagram and omg, this is a serious flavor bomb! I just enough fluff and crunch and absolutely moist. Will be making this again!
Margrette
March 7, 2022 at 6:03 pmJust saw this on your instagram and knew I wanted to try it right away. Oh it was so good. Thank you kindly.