Salmon Cakes with Lemon Crema

4 from 6 votes

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Course: Main Course

Keyword: fish, salmon, seafood

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Author: Chef Abbie Gellman RD

¼ Cup Cornmeal or Dried Whole Wheat Bread crumbs
¼ Cup Mayonnaise
1 Large Egg beaten
2 Tablespoons Fresh Chives Chopped
NOTE: Other herbs and seasonings can work well here such as parsley, dill, or shallots
1 Small Lemon zested and juiced, divided
Note: Reserve lemon juice for crema
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Two 5 or 6 ounce Cans Boneless/Skinless Salmon, drained and finely flaked
Note: Look for no salt added
½ Small Red Bell Pepper cut into ¼-inch dice, about ⅓ cup
2 Tablespoons Organic Canola Oil or Extra Virgin Olive Oil divided
1 Cup Plain Greek Yogurt

Place the cornmeal, mayonnaise, egg, chives, lemon zest, salt, and pepper in a bowl and whisk together until well combined. Add salmon and bell pepper, and mix until well combined.
Shape the mixture into 8 patties. OPTIONAL: Coat the outside of the patties with extra cornmeal/breadcrumbs.
Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the cakes until the bottoms are golden brown, 4 to 5 minutes. Adjust heat to medium if the bottoms start to burn. Flip the cakes and cook until golden brown, an additional 4 to 5 minutes. Repeat with remaining oil and cakes.
Make the lemon crema by mixing together the yogurt and lemon juice. Top the salmon cakes with a sprinkling of chives or other herbs and serve with crema on the side.