Dessert

Crispy Salmon Cakes with Creamy Cucumber Salad

Golden pan-fried salmon cakes deliver a crisp, savory bite with Old Bay seasoning and a touch of mayonnaise richness. A cool cucumber salad tossed in creamy Greek yogurt and dill offers a bright, tangy contrast that refreshes each mouthful.

Recipe and photo by EatingWell, shared here with credit. View the Original

Crispy Salmon Cakes with Creamy Cucumber Salad
Total
27 min
Prep
15 min
Cook
12 min
Serves
4

Nutrition per Serving

Calories
225
Protein
22g
Carbs
8g
Fat
12g
Fiber
1g
Sugar
2g
Sodium
598mg

Ingredients

  • 1 large egg, lightly beaten
  • 1/4 cup whole-wheat breadcrumbs
  • 2 tbsp mayonnaise
  • 1/2 tsp Old Bay seasoning
  • 1/8 tsp ground pepper
  • 2 (5 ounce) cans boneless, skinless salmon, drained and flaked
  • 2 tsp olive oil
  • 1/4 cup low-fat plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp distilled white vinegar  or  lemon juice
  • 3/4 tsp dried dill
  • 1/4 tsp salt
  • 1 large cucumber, thinly sliced
  • 1/4 cup thinly sliced red onion

Instructions

  1. Stir together egg, breadcrumbs, mayonnaise, Old Bay and pepper in a large bowl. Gently mix in salmon. Shape into 8 ¼-inch-thick patties.
  2. Heat oil in a large nonstick skillet over medium heat. Add the patties and cook until browned on the bottom, about 6 minutes. Flip the patties and cook until browned and heated through, about 6 minutes more.
  3. Meanwhile, whisk yogurt, mustard, vinegar (or lemon juice), dill and salt in a medium bowl. Add cucumber and onion and toss to combine.
  4. Divide the salmon cakes and the cucumber salad among 4 plates.