Ingredients:

  • 14.75 oz canned pink salmon, drained and skin/bones removed
  • 2 large eggs, beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh parsley, finely chopped
  • 3 green onions, thinly sliced
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 cup plain Greek yogurt
  • 1 tbsp capers, minced
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp cracked black pepper
  • 2 tablespoons of oil

Instructions:

  1. In a small bowl, beat the 2 large eggs with 1 tbsp Dijon mustard and 1 tbsp lemon juice.
  2. Add the 3 thinly sliced green onions, 1/4 cup chopped parsley, 1 tsp Old Bay, 1/2 tsp garlic powder, and 1 tsp lemon zest to the salmon.
  3. Gently pour the egg mixture and 1/2 cup panko over the salmon. Fold until just combined.
  4. Divide the mixture into 8 equal portions and shape into rounds about 1 inch thick. Place on a parchment-lined baking sheet.
  5. Chill the patties in the refrigerator for 30 minutes to solidify the binders and ensure they don't fall apart during cooking.
  6. Heat 2 tablespoons of oil to your skillet over medium high heat until the oil ripples and shimmers.
  7. Fry the cakes for 3-5 minutes per side until a deep golden-brown crust forms.
  8. Whisk together the Greek yogurt, capers, dill, lemon juice, and black pepper to create the sauce and serve alongside the warm salmon cakes.