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!

Prep Time20

Cook Time25

Total Time45

Course: Appetizers & Starters, Fish & Seafood, Lunch, Main Dishes & Entrees

Cuisine: American

Keyword: easy salmon cakes, greek yogurt dip, healthy salmon cakes, how to make salmon cakes, lemon chive salmon cakes, salmon appetizer, salmon cake recipe, salmon cakes, salmon cakes recipe, salmon cakes with fresh salmon, salmon fish cakes, salmon patties, salmon recipe, sauce for salmon cakes, savory salmon cakes, what to serve with salmon cakes

Servings: servings

Author: Taneisha Morris

Equipment

Mixing Bowls
Paper Towels
Sharp Knife
Large Non-Stick Pan
Rubber Spatula

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

Finely Chop to Prevent from Breaking Apart - if not using a food processor, chop celery, shallots, chives and salmon pieces as small as possible to help prevent the cakes from breaking apart during the cooking process.

See detailed notes above for additional tips.

Nutrition