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Salmon Cakes with Chive and Garlic Yogurt Sauce Recipe

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4 from 6 reviews

Delicious and easy-to-make salmon cakes combined with creamy chive and garlic yogurt sauce. Made with mashed potatoes and fresh or canned salmon, these golden patties can be pan-fried or air-fried for a crispy exterior and tender inside. The tangy yogurt sauce adds a refreshing touch, perfect for a healthy lunch or light dinner. Ready in just 40 minutes, this recipe serves 6 and offers a flavorful, protein-rich meal.

Ingredients

Salmon Cakes

  • 4-5 potatoes (about 3 cups mashed potatoes)
  • 450g (2 cups) canned or fresh cooked salmon, skin and bones removed
  • 1 egg
  • 1 lemon, zest and juice
  • 1 tbsp flour, plus extra for dusting
  • 2 tbsp parsley or dill, chopped
  • Salt and pepper to taste
  • 2 tbsp olive oil

Chive and Garlic Yogurt Sauce

  • 125ml (1/2 cup) Greek yogurt
  • 1 tbsp chives, chopped
  • 1 clove garlic, pressed or minced
  • 1 tsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare the salmon mixture: In a large mixing bowl, combine the mashed potatoes with the salmon, making sure to remove any skin or bones. Add one egg, lemon zest, lemon juice, chopped parsley or dill, and 1 tbsp flour. Season with salt and pepper and mix thoroughly until well combined.
  2. Form the salmon cakes: Using an ice cream scoop, portion the mixture into even-sized scoops. Roll each scoop in extra flour on a dusted plate or board, then slightly flatten to form patties.
  3. Cook the salmon cakes by pan-frying: Heat 2 tbsp olive oil in a frying pan over medium heat. Fry the patties until golden and crunchy on the outside, about 3-4 minutes per side. Remove from heat and set aside.
  4. Alternatively, cook with the air fryer: Preheat your air fryer to 240°C (500°F). Lightly spray the salmon cakes with oil and place them in the air fryer basket without overcrowding. Cook for 8-9 minutes until the outside is golden, flipping halfway if necessary. Cook in 2-3 batches depending on basket size.
  5. Prepare the chive and garlic yogurt sauce: In a small bowl, combine Greek yogurt, lemon juice, chopped chives, and pressed garlic. Season with salt and pepper to taste. Let the sauce sit for at least 15 minutes before serving to allow the flavors to meld.
  6. Serve: Plate the salmon cakes alongside or topped with the chive and garlic yogurt sauce. Enjoy warm for best taste.

Notes

  • You can use either canned or fresh cooked salmon, but make sure to remove any skin and bones.
  • Adjust the amount of flour if the mixture feels too wet to hold together.
  • For extra crispiness, pan-fry on medium-high heat and avoid overcrowding the pan.
  • The yogurt sauce can be prepared ahead and refrigerated to deepen flavor.
  • If you prefer a milder garlic flavor, reduce the garlic amount in the sauce.
  • This recipe is easily doubled for larger groups.
  • Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://recipeplenty.com/salmon-cakes-with-chive-and-garlic-yogurt-sauce-recipe/