• leighannewooten

Salmon Cakes with Lemon Caper Sauce

Updated: Jun 14

I have made this for all kinds of occasions, for every family member – and I think they would all agree. These salmon cakes are AH-mazing.

The recipe was inspired by Giada DeLaurentis and modified for my little dude (free from eggs, wheat, tree nuts, peanuts). You can easily modify this to be ‘free from’ whatever allergen you are avoiding. Or enjoy it as is– if you don’t have to worry about allergies.

This is also a great recipe if you are looking for your weekly dose of omega-3. Salmon is a nutritional powerhouse that provides numerous impressive health benefits.

Bon Appetit!

Ingredients -


  • 1lb salmon fillet (skin on or off)

  • Olive oil, for drizzling

  • Salt and pepper to taste


  • 1 egg, beaten (or 1 “flax egg”: mix 1 Tbsp flax meal, 2.5 Tbsp water and set for 5 min)

  • 1/3c chopped fresh chives

  • ~1c panko (can use gluten free), crushed, divided in half

  • 1/2c frozen corn, thawed

  • 2 Tbsp Dijon mustard

  • ~3 Tbsp mayonnaise (vegan mayo works as well)

  • 1 Tbsp capers, rinsed and drained

  • 1 Tbsp lemon juice

  • 1 Tbsp lemon zest

  • 3 Tbsp EVOO

  • 1 Tbsp unsalted butter, room temperature


  • 1/2 cup full-fat sour cream (or plain Greek yogurt)

  • 1 1/2 Tbsp capers, rinsed, drained and chopped

  • 1 Tbsp lemon juice

  • 1 Tbsp lemon zest

  • Salt and pepper to taste



  • Preheat oven to 350 degrees. Drizzle salmon with EVOO and season with salt and pepper, to taste. Place (skin side down, if skin on) on a baking sheet and bake until just cooked through, about 10 to 15 minutes (depending on thickness of fillet).

  • Set aside to cool for 20 minutes.


  • Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl.

  • Add egg, chives, 1/2c panko, corn, mustard, mayonnaise, capers, lemon juice, and lemon zest.

  • Mix gently until just combined.

  • Form the mixture into ~2 1/2-inch diameter patties, about 3/4 inches thick. If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time.

  • Carefully coat the patties in the remaining panko and refrigerate for ~1 hour or individually wrap and freeze for future meals.

  • In a large nonstick skillet, heat the oil and butter over medium heat.*

  • Add the patties and cook until golden and crispy, about 7 to 8 minutes each side.

  • Drain on paper towels.

*Alternatively, you can bake at 350 degrees for ~15 min, flip when browned on the bottom and cook for another ~10min.


  • In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest.

  • Season with salt and pepper, to taste.

We make a simple salad with arugula and roasted potatoes, topping it with the salmon cakes and sauce.

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