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salmon cakes with chive and garlic sauce

Salmon Cakes with Chive and Garlic Sauce

The Crispy Chef
These crispy salmon cakes are a budget-friendly twist on crab cakes, using canned salmon and pantry staples for a gourmet result. Paired with a chive and garlic sauce, they’re perfect for date nights or casual weeknight dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 310 kcal

Equipment

  • Large mixing bowl
  • Large skillet
  • Spatula
  • Small bowl for sauce
  • Measuring cups and spoons
  • plate with paper towels

Ingredients
  

  • 2 cans canned salmon (14.75 oz each), drained well
  • 3/4 cup panko breadcrumbs
  • 1 egg, beaten
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 lemon, zested
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill, chopped (or 1 tsp dried)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch cayenne pepper
  • 3–4 tbsp olive oil or vegetable oil (for frying)
  • 1 tbsp butter (optional, for frying)
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup mayonnaise (for sauce)
  • 3 tbsp fresh chives, chopped
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice (for sauce)
  • 1/2 tsp lemon zest (for sauce)
  • 1 tsp Dijon mustard (for sauce)
  • 1/4 tsp salt (for sauce)
  • 1/4 tsp black pepper (for sauce)

Instructions
 

  • Make the chive and garlic sauce by combining Greek yogurt, mayonnaise, chopped chives, minced garlic, dill, parsley, lemon juice, zest, Dijon, salt, and pepper. Stir until smooth, then refrigerate while you prep the salmon cakes.
  • Drain salmon thoroughly and flake it into a large mixing bowl. Remove bones or skin if desired, or mash them in for extra nutrition.
  • Add panko, egg, mayo, Dijon, lemon zest and juice, dill, garlic powder, onion powder, salt, pepper, and cayenne. Mix well. Let sit 5 minutes so panko absorbs moisture.
  • Form mixture into 6–8 patties, about ½ inch thick. Refrigerate for 15 minutes if too soft to handle. Wet hands to prevent sticking.
  • Heat oil in skillet over medium heat. Add butter if using. Pan-fry patties 4–5 minutes per side until golden brown and crisp. Transfer to paper towel-lined plate to drain excess oil.
  • Serve salmon cakes hot with chive garlic sauce, lemon wedges, and optional greens. Enjoy immediately for best texture.

Notes

Use canned or fresh cooked salmon depending on what you have. For best results, chill the patties before frying to help them hold together. The chive-garlic sauce doubles as a dip for veggies or topping for grilled meats.

Nutrition

Calories: 310kcalCarbohydrates: 8gProtein: 22gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 530mgPotassium: 380mgSugar: 2gVitamin A: 220IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Keyword canned salmon, chive garlic sauce, easy seafood recipe, salmon cakes
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