Baked Salmon Cakes with Lemon Yogurt Sauce
Canned salmon is such a convenient pantry item and nutrient-dense food loaded with omega-3 fatty acids, protein, vitamins B6, B12, D, selenium and more. I always recommend sustainably-caught salmon whenever possible. This recipe is very forgiving and can easily be adjusted to what you have on hand and your taste preferences.
- Yield: 10-12 salmon cakes 1x
1 small (red, orange, yellow, or green) bell pepper, diced
1/2 large (red, white, or yellow) onion, diced
2 stalks celery, diced
1/2 teaspoon sea salt
2 (6 oz.) cans salmon (I prefer skinless and boneless)
2 large eggs
2/3 cup almond flour or 1/2 cup whole wheat panko
1/4 cup chopped fresh herbs (parsley and/or dill work well)
3 tablespoons capers
1 1/2 teaspoons Old Bay seasoning
1 tablespoon dijon mustard
Couple grinds of black pepper
1/2 cup whole milk plain yogurt or alternative
1/2 lemon zested and juiced
1 tablespoon capers
2–3 tablespoons chopped fresh herbs (parsley and/or dill work well)
Sea salt and pepper to taste
Preheat oven to 400 degrees F. In a sauté pan or skillet on the stovetop, heat 1 tablespoon of olive oil on medium to high heat. Sauté the bell pepper, onion, and celery with salt for 5-7 minutes until softened and the onion becomes translucent. Remove vegetables from the pan and set aside.
In a large mixing bowl, add the salmon, eggs, almond flour or whole wheat flour, herb(s), capers, Old Bay, mustard, and pepper. Mix together throughly with a clean pair of hands breaking apart any large pieces of salmon. Rinse hands and prepare a baking sheet with foil.
Drizzle 2 tablespoons olive oil on the foiled baking sheet and spread the oil evenly with clean hands. With oiled hands, shape 10-12 salmon cakes or patties and neatly place on the oiled baking sheet. Brush 1 tablespoon of olive oil on top of all salmon cakes and place in the oven. Bake for 10 minutes before gently flipping each salmon cake over with a metal spatula and baking for an additional 10 minutes or until cooked through and lightly golden brown. Remove from the oven and serve immediately or cool in the refrigerator for 20+ minutes before serving.
In the meantime, make the yogurt sauce. Add all ingredients to a bowl and mix thoroughly with a fork or spoon. Season to taste with salt and ground pepper and serve a spoonful with each salmon cake.