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.
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.
Video
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.
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