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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (3)

23 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
Good and easy, but I make them a little more healthier. I use olive oil and use oatmeal instead of bread crumbs. I also like to add dill weed.
Rating: Unrated
Pretty good recipe...I added fresh dill to salmon mix.
Rating: Unrated
Absolutely delicious!!! The yogurt sauce is phenomenal also.