Salmon Cakes • Seafood Nutrition Partnership


1/4 cup olive oil, divided
1 Tbsp. onions, chopped fine
1 tsp. garlic, chopped
1 potato, peeled, boiled and cooled
1-14.7 oz salmon, canned, drained and crumbled
1 lemon, juiced, divided
1 egg, beaten
1/2 tsp. mustard
1/2 cup bread crumbs
1/4 cup yogurt, plain
1/2 tsp. dill, dried
1 cucumber, diced
To taste - salt & pepper (S&P)
From SNP Eating Heart Healthy Nutrition Program | Created By Chef Kelly Armetta, Hyatt Regency Boston


1.Heat 1/2 of oil in pan and add onions and garlic.
2.Saute until aroma is released.
3.Meanwhile, crush potato and mix with salmon and 1/2 the lemon juice.
4.Mix in cooked garlic and onions. Add egg and mustard. Mix again.
5.Add bread crumbs. You may not need all the crumbs. Fold until combined.
6.Heat pan again and add remaining oil.
7.While heating, use an ice cream scoop or soup spoon and scoop salmon mixture. Place into pan, flattening the cake.
8.Fry cakes on both sides for 4 minutes each.
9.Combine yogurt, dill, cucumbers, remaining lemon juice and S&P. Mix well.
10.Serve salmon cakes with yogurt sauce.

Quick, simple, easy, affordable, and most importantly, delicious! Whether for lunch, dinner, or even as a party appetizer, these Salmon Cakes will be ready in no time and are guaranteed to please.

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