Love crab cakes but want a change? These salmon cakes take fewer than 30 minutes to prepare. The recipe calls for pita pieces as a filler, but many Epicurious members subbed 3/4 cup panko flakes for a lighter cake. The salmon cakes also make a clever fish taco when crumbled and served with jalapeños, corn, and the yogurt sauce.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Mix the salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon lemon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes about 4 inches in diameter.
Step 2
Heat the oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook the salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.
Step 3
Stir together the yogurt, lemon juice, remaining 1/4 teaspoon salt, 1 tablespoon chives, and 1/2 teaspoon lemon zest. Serve the salmon cakes with the sauce.
