#salmoncakes

(via Lemon Jalapeno Salmon Cakes (low carb) - only 15 minutes!)

This seafood dish, Lemon Caper Salmon Cakes with Light Tartar Sauce, tastes great and is good for you. The fresh lemon zest, capers, and parsley give the salmon cakes a lot of flavor. The light tartar sauce makes the dish creamy and tangy. Great for a quick and healthy dinner during the week!

Ingredients: 1 lb salmon fillet, cooked and flaked. 1/4 cup whole wheat breadcrumbs. 2 tablespoons capers, drained and chopped. 2 tablespoons fresh parsley, chopped. 1 egg, beaten. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/2 teaspoon lemon zest. Salt and pepper to taste. 1 tablespoon olive oil. 1/2 cup Greek yogurt. 1 tablespoon pickle relish. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. 1 teaspoon fresh dill, chopped. Salt and pepper to taste.

Instructions: Flaked salmon, breadcrumbs, capers, parsley, egg, Dijon mustard, lemon juice, lemon zest, salt, and pepper should all be mixed together in a large bowl. Combine well. Little patties should be made from the mixture. Set a pan on medium heat and add the olive oil. The salmon cakes are done when they are golden brown and cooked all the way through after 3 to 4 minutes on each side. To make the tartar sauce, put the pickle relish, lemon juice, Dijon mustard, dill, salt, and pepper in a small bowl and mix them together. Put the light tartar sauce next to the salmon cakes to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

These salmon cakes are a quick and easy way to enjoy the rich flavor of salmon. They're crispy on the outside, tender on the inside, and served with a creamy Greek-style yogurt topping. Perfect for a quick weeknight dinner or a tasty appetizer!

Ingredients: 2 cans 14 ounces each canned salmon, drained and flaked. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1/4 cup Greek-style yogurt. 1 egg. 1 teaspoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil for frying.

Instructions: In a mixing bowl, combine the drained and flaked canned salmon, breadcrumbs, chopped onion, chopped parsley, minced garlic, Greek-style yogurt, egg, Dijon mustard, salt, and black pepper. Mix well until all ingredients are thoroughly combined. Form the mixture into patties, about 2-3 inches in diameter, and place them on a plate or tray. Heat the olive oil in a large skillet over medium-high heat. Carefully place the salmon patties into the hot skillet and cook for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove the salmon cakes from the skillet and drain on paper towels to remove any excess oil. Serve the salmon cakes hot, garnished with a dollop of Greek-style yogurt and additional chopped parsley, if desired. Enjoy your simple and delicious salmon cakes with creamy Greek-style yogurt!

Prep Time: 15 minutes

Cook Time: 10 minutes