Lemon-Pepper Salmon Cakes

May 09, 2023May 9, 20230 17
Delicious Lemon-Pepper Salmon Cakes
in Seafood

Prep

20 min

Cook

10 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3/4 lb cooked salmon , from fresh ( see Jubes ' Simple and Healthy Poached Salmon )
3 tablespoons canola oil , divided
1/3 cup red bell pepper , finely chopped
2 green onions , sliced ( green part )
1 1/2 - 2 teaspoons lemon-pepper seasoning
salt
3 -4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 whole egg , lightly beaten
1 cup panko breadcrumbs , divided ( plain or seasoned )
mixed salad green ( optional )
1 cup plain Greek yogurt
1/3 cup sour cream
3/4 cup peeled seeded and chopped cucumber
lemon juice ( to taste )
1 tablespoon olive oil
salt and pepper
1 teaspoon minced garlic

Nutrision Information

Servings Per Recipe
4
Calories
472
Sugar
4g
Fat
32g
Lemon-Pepper Salmon Cakes are a delicious and healthy way to jazz up leftover cooked salmon. They make a great appetizer, lunch, or dinner option, and are a perfect way to get your daily dose of protein and healthy fats. The lemon-pepper seasoning adds a zesty kick, while the bell peppers and green onions add a touch of sweetness. The cucumber-yogurt sauce is a tangy and refreshing accompaniment that complements the salmon cakes beautifully. This dish is sure to impress your friends and family, and is a great way to impress your guests at your next dinner party.

Instructions

1.Flake the cooked salmon into a large bowl, discarding any bones or skin.
2.Heat 1 tablespoon of the canola oil in a frying pan over medium heat. Add the diced red bell pepper and sliced green onions. Cook for 2-3 minutes, or until the vegetables are soft and fragrant.
3.Add the cooked vegetables, lemon-pepper seasoning, salt, mayonnaise, Dijon mustard, beaten egg, and 3/4 cup of the panko breadcrumbs to the bowl with the salmon. Mix well to combine.
4.Form the salmon mixture into 8 patties, about 3-4 inches in diameter.
5.Add the remaining 1/4 cup of panko breadcrumbs to a shallow dish. Coat each salmon patty in the breadcrumbs.
6.Heat the remaining 2 tablespoons of canola oil in the same frying pan over medium heat. Cook the salmon cakes for 2-3 minutes on each side until golden brown and crispy.
7.In a medium bowl, combine the Greek yogurt, sour cream, chopped cucumber, lemon juice, olive oil, minced garlic, salt, and pepper.
8.Serve the salmon cakes hot with a dollop of the cucumber-yogurt sauce and mixed salad greens, if desired.

PROS

These salmon cakes are a great way to use up leftover cooked salmon and are packed with protein and omega-3 fatty acids.
The lemon-pepper seasoning adds a delicious tangy flavor that pairs perfectly with the slightly sweet bell peppers and green onions.
The cucumber-yogurt sauce is cool and refreshing, and adds an extra level of flavor to this dish.

CONS

These salmon cakes do require some preparation and cooking time, so they may not be the best option for a quick and easy meal.
They are also fried, which means they are higher in fat and calories than baked or grilled salmon dishes.

HEALTH & BENEFITS

Salmon is an excellent source of protein and omega-3 fatty acids, which have been shown to improve heart health, brain function, and inflammation. The Greek yogurt in the cucumber sauce adds probiotics, which can help support digestive health. The cucumber is also a great source of vitamins and minerals, including vitamin K, magnesium, and potassium, which can help regulate blood pressure and reduce inflammation.

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