Ingredients:

  • 1 pound fresh salmon fillet, skinned and deboned
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup finely chopped red onion
  • 1/4 cup fresh parsley, finely chopped
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons olive oil, for frying
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, finely chopped
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Cook the salmon fillet until fully cooked. Cool slightly and flake with a fork.
  2. In a bowl, combine flaked salmon, breadcrumbs, red onion, parsley, egg, mustard, lemon zest, garlic powder, salt, and pepper. Mix until just combined.
  3. Cover the mixture and refrigerate for 30 minutes to firm up.
  4. Divide the mixture into 8 equal portions and shape each into a patty.
  5. In a separate bowl, mix Greek yogurt, mayonnaise, lemon juice, capers, mustard, salt, and pepper. Adjust seasoning to taste.
  6. Heat olive oil in a skillet over medium heat. Cook cakes for 3-4 minutes per side, or until golden brown and heated through.
  7. Serve warm with tangy sauce drizzled on top or on the side.