Crunchy Salmon Cakes with Greek Yogurt Sauce

Yield 4 servings


Crunchy Salmon Cakes

Greek Yogurt Sauce


  1. Place the salmon on a baking sheet coated with cooking spray and sprinkle it with 1/8 teaspoon pepper.
  2. Bake, uncovered, at 350F for 14-17 minutes or until fish flakes easily with a fork.  Cool slightly and remove the skin, if necessary.
  3. Transfer the salmon to a shallow dish.  Refrigerate, covered, for 2 hours or until chilled.
  4. In a large skillet, heat oil over medium-high heat.  Add the onion and cook and stir it until tender.  Stir in the parsley.
  5. In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture.  Here is where you can add the pepper sauce if you want a hint of spiciness.
  6. Flake the salmon and add it to the bread crumb mixture, mixing lightly.
  7. Shape the mixture into eight 2-1/2 inch patties.
  8. Place the egg whites and remaining bread crumbs in separate shallow bowls.  Dip the salmon patties in the egg whites, then roll them in the crumbs to coat.
  9. Place them on a baking sheet coated with cooking spray and spritz the tops with cooking spray.
  10. Bake, uncovered, at 425F for 14-17 minutes or until golden brown.
  11. Meanwhile, in a small bowl, mix the sauce ingredients together.  Keep the sauce chilled until ready to serve with the salmon cakes.

Recipe by Unruly Bliss at