Fish/Seafood

Spicy Salmon Cakes

Name: Spicy Salmon Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: ½ cup diced red onion; ½ cup diced red pepper; 1 medium jalapeno (seeded and diced); 1 tablespoon olive oil; 10 ounces canned salmon; ¾ cup panko style breadcrumbs; 1 large egg; 1 teaspoon garlic powder; 1 teaspoon hot chili powder; ½ teaspoon kosher salt; ½ cup vegetable oil (for frying); 1 cup whole milk yogurt; 2 tablespoons olive oil; 2 tablespoons minced dill; 1 tablespoon fresh lemon juice; Pinch of salt

6 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

½ cup diced red onion

½ cup diced red pepper

1 medium jalapeno (seeded and diced)

1 tablespoon olive oil

10 ounces canned salmon

¾ cup panko style breadcrumbs

1 large egg

1 teaspoon garlic powder

1 teaspoon hot chili powder

½ teaspoon kosher salt

½ cup vegetable oil (for frying)

1 cup whole milk yogurt

2 tablespoons olive oil

2 tablespoons minced dill

1 tablespoon fresh lemon juice

Pinch of salt

Directions

To start salmon cakes, add diced onions, red peppers, and jalapeno to a skillet with olive oil and a pinch of salt. Sauté on medium heat for 4-5 minutes until vegetables soften, but not brown. Remove from heat and let cool slightly.

Transfer sauteed vegetables to a large bowl. Add breadcrumbs, half of the red salmon and an egg. Add garlic powder, chili powder, and salt and stir together. Finally, add the last half of the red salmon and fold in so there are nice chunks of salmon in the cakes.

Heat ¼ cup of oil in a large sturdy skillet over medium-high heat. Portion out the salmon mixture in ¼ cup portions. Shape the cakes with your hands and compact them well so they hold their shape. Feel free to make slightly bigger or smaller cakes depending on how you are serving them, but keep them no thicker than ½ inch thick.

Add the salmon cakes to the hot oil in the skillet and fry for about 4 minutes per side until they are golden brown. Flip only once so they don’t fall apart. Repeat, adding more oil if the skillet is dry, until you have used all the salmon cake mixture.

Serve cakes immediately, while hot, with yogurt dill sauce.

To make yogurt dill sauce, stir together ingredients in a small bowl.

Leftover salmon cakes keep fine for a day or two. Reheat gently in a skillet over low heat. Do not microwave.

Nutrition

Serving Size

2 cakes

Calories

364 kcal

Total Fat

30 g

Saturated Fat

5 g

Unsaturated Fat

23 g

Trans Fat

0.1 g

Cholesterol

72 mg

Sodium

459 mg

Total Carbohydrate

10 g

Dietary Fiber

1 g

Total Sugars

4 g

Protein

15 g