Try something a little different today…Salmon Cakes with Lemon Crema! These delicious little cakes are a unique twist on the traditional crab cake recipe.

Salmon Cakes with Lemon Crema

Course Main Course
Keyword fish, salmon, seafood
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Abbie Gellman


  • ¼ Cup Cornmeal or Dried Whole Wheat Bread crumbs
  • ¼ Cup Mayonnaise
  • 1 Large Egg beaten
  • 2 Tablespoons Fresh Chives Chopped
  • NOTE: Other herbs and seasonings can work well here such as parsley, dill, or shallots
  • 1 Small Lemon zested and juiced, divided
  • Note: Reserve lemon juice for crema
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Two 5 or 6 ounce Cans Boneless/Skinless Salmon, drained and finely flaked
  • Note: Look for no salt added
  • ½ Small Red Bell Pepper cut into ¼-inch dice, about ⅓ cup
  • 2 Tablespoons Organic Canola Oil or Extra Virgin Olive Oil divided
  • 1 Cup Plain Greek Yogurt


  1. Place the cornmeal, mayonnaise, egg, chives, lemon zest, salt, and pepper in a bowl and whisk together until well combined. Add salmon and bell pepper, and mix until well combined.
  2. Shape the mixture into 8 patties. OPTIONAL: Coat the outside of the patties with extra cornmeal/breadcrumbs.
  3. Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the cakes until the bottoms are golden brown, 4 to 5 minutes. Adjust heat to medium if the bottoms start to burn. Flip the cakes and cook until golden brown, an additional 4 to 5 minutes. Repeat with remaining oil and cakes.
  4. Make the lemon crema by mixing together the yogurt and lemon juice. Top the salmon cakes with a sprinkling of chives or other herbs and serve with crema on the side.

Recipe Video

Salmon Cakes

About The Author

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