Good to EAT - Salmon Cakes

My mom is always on the lookout for recipes that are easy, healthy and quick to make. With my new found interest in cooking, her latest recipe find was right up my alley. While in Islamorada, Florida Keys she showed me how to make Giada's salmon cake recipe and all I can say is "yummy"! This one is definitely being added to our go-to favorites and we hope you'll try it. We cooked for our hubbies and my grandpa and everyone was raving (big complement coming from them all).
- Prep time: 10 minutes
- Cooking time: 14 minutes
- Makes 8 salmon cakes

Lemon-Caper Yogurt Sauce
1/2 cup full-fat plain Greek Yogurt
1 1/2 Tbsp capers, rinsed, drained and chopped
1 Tbsp grated lemon zest
1 Tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
Sauce: In a small bowl, mix the ingredients, refrigerate until ready to use.
Salmon Cakes
1 (14.75 oz) can boneless, skinless pink salmon, drained
1 large egg, beaten
26 saltine crackers, finely crushed
1/3 cup chopped chives
1/2 cup frozen corn, thawed
1/4 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp capers, rinsed, drained
1 Tbsp grated lemon zest
1 Tbsp fresh lemon juice
3 Tbsp olive oil
3 Tbsp unsalted butter

Step I: Using a fork, flake salmon into 1/2 inch pieces into a bowl. Add egg, 1/2 cup crashed crackers, chives, corn, mayonnaise, mustard, capers, lemon zest and lemon juice.


Mix gently until just combined.

Step II: Form the salmon mixture into eight 3-inch patties, about 3/4 inch thick.


In a separate bowl coat patties in the remaining crushed crackers and place in the refrigerator for 20 minutes.

Step III: In a large nonstick skillet, heat oil butter over medium heat.


Add salmon patties and cook 6 to 7 minutes on each side, until golden and crispy. Drain patties on paper towels.

Serve with sauce and enjoy!!

Flowers from my grandpa's garden.