Salmon Cakes with Lemon Herb Dipping Sauce
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Serves: Serves 4
 
Ingredients
For the Salmon Cakes:
  • 1 lb center cut salmon - cooked
  • 2 green onions, chopped - white part only
  • 1 Tbsp capers, chopped
  • ½ C panko bread crumbs + ¾ C to coat salmon cakes
  • 1 Tbsp dijon mustard
  • ½ C cooked corn
  • 1 Tbsp fresh dill, chopped
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 egg, beaten
  • S&P to taste
  • 2- 3 Tbsp canola oil
For the Lemon Herb Dipping Sauce:
  • ½ C Greek 0% yogurt
  • 2 Tbsp Vegenaise or mayonaise
  • zest of 1 lemon
  • juice of ½ lemon
  • 2 Tbsp chopped capers
  • 1 Tbsp chopped scallions, green tops only
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped dill
  • 1 small clove garlic, minced
  • ¼ tsp fresh ground pepper
  • ¼ kosher salt
Instructions
For the Lemon Herb Dipping Sauce:
  1. Mix all ingredients together in a bowl. Store in refrigerator until ready to use.
  2. Add salmon to a medium bowl, using a fork flake the salmon filet apart. Add remaining ingredients, minus the conola oil, mixing to incorporate all ingredients. Add S&P to taste.
For the Salmon Cakes:
  1. Heat canola oil over medium heat in a large skillet. Form salmon mixture into patties and coat the outside of each patty with the remaining panko bread crumbs. Add salmon cakes to the pan and cook approximately 3-4 minutes per side until golden brown. Remove from pan and place on a cookie rack to let set. Serve with lemon herb dipping sauce.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/salmon-cakes-with-lemon-herb-dipping-sauce/