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Lemon Caper Salmon Cakes Recipe
Ash Tyrrell

Lemon Caper Salmon Cakes Recipe

I recently made these lemon caper salmon cakes, and honestly, I couldn’t stop going back for seconds. The crispy edges, soft center, and that fresh lemon flavor made them feel like something from a fancy restaurant. I loved how simple ingredients turned into such an elegant dish. What surprised me most was how light and healthy they tasted without sacrificing flavor
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 egg white – helps bind the mixture without making it heavy
  • 2/3 cup low-fat Greek yogurt divided – a healthier alternative to mayonnaise that adds creaminess and protein
  • Zest of 1 lemon + 2 teaspoons lemon juice – fresh zest gives a bright natural citrus flavor
  • 1/2 teaspoon salt divided – enhances overall taste
  • Pinch of celery seed – adds subtle depth and aroma
  • 2 slices sourdough bread crumbed – fresh breadcrumbs keep cakes moist and tender instead of dry
  • 1 pound cooked salmon boneless, skinless – leftover salmon works perfectly here
  • 1 shallot finely minced – gives a mild onion flavor without overpowering
  • 2 tablespoons capers chopped – adds a tangy, briny kick
  • 3 teaspoons canola or avocado oil – for crisping the cakes evenly
  • 3 tablespoons mayonnaise – used in the sauce for a classic taste
  • 2 teaspoons fresh dill – adds freshness to the sauce
  • 2 teaspoons relish – brings a slight sweetness and texture
  • 1 teaspoon Dijon or whole grain mustard – adds tang and depth
  • 1/4 teaspoon black pepper – for mild heat

Method
 

  1. Start by preheating your oven to 425°F and lightly greasing a baking sheet. This ensures the cakes cook evenly after pan-frying. Meanwhile, gather and prep all ingredients so everything is ready to go.
  2. In a large bowl, whisk together egg white, Greek yogurt, lemon zest, salt, and celery seed. This mixture acts as the binder and flavor base. It should be smooth and slightly thick.
  3. Pulse the sourdough bread in a food processor until it forms coarse crumbs. Then, flake the cooked salmon into small pieces using a fork. Make sure there are no large chunks for even mixing.
  4. Add breadcrumbs, salmon, shallot, and capers into the yogurt mixture. Mix everything gently until well combined. Shape the mixture into evenly sized patties, about 8 cakes.
  5. Heat oil in a skillet over medium-high heat and cook the cakes until golden brown on each side. This takes about 2–3 minutes per side. Transfer them to the baking sheet once browned.
  6. Bake the cakes for 5–7 minutes until fully cooked through. While they bake, mix yogurt, lemon juice, mayo, dill, relish, mustard, and pepper to make a light tartar sauce. Serve warm with sauce.

Notes

  • I always use fresh breadcrumbs instead of store-bought—they keep the cakes moist
  • Don’t skip lemon zest; it makes a huge difference in flavor
  • I gently mix the ingredients to avoid breaking the salmon too much
  • Letting the cakes rest for a few minutes before cooking helps them hold shape
  • I prefer cooking in batches to avoid overcrowding the pan