Easy Salmon Cakes


These cakes are flavored simply with sauteed onion, lemon zest, and juice. Served with our Yogurt Sauce with Herbs and Apple, they make a tasty summer supper.


  • 1 tablespoon vegetable oil

  • 1 medium onion, finely chopped

  • 1 teaspoon coarse salt

  • ¼ teaspoon ground pepper

  • ¾ cup plain dried breadcrumbs

  • 1 large egg

  • 1 teaspoon grated lemon zest

  • 3 tablespoons fresh lemon juice

  • 3 flaked 6-ounce fillets Simple Poached Salmon

  • Yogurt Sauce with Herbs and Apple


  1. In a medium-size nonstick skillet, heat vegetable oil over medium-high. Add onion, finely chopped, and season with coarse salt and ground pepper. Cook until onion is tender, 3 minutes. Transfer to a bowl and let cool. Stir in 1/4 cup breadcrumbs, egg, lemon zest, and lemon juice. Gently fold in poached salmon.

  2. Season 1/2 cup plain dried breadcrumbs with salt and pepper. Divide salmon mixture into 8 portions and dredge in breadcrumbs. Form into 3/4-inch-thick cakes, patting crumbs to adhere.

  3. In a medium skillet, heat 1 tablespoon oil over medium. In two batches, cook salmon cakes until golden brown, 3 to 5 minutes per side, adding 1 tablespoon oil for second batch. Serve with yogurt sauce.

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