Seafood lovers, rejoice! If you’re searching for a dish that’s both comforting and elegant, Salmon Cakes with Chive and Garlic Sauce are a perfect choice. Imagine tender, flavorful salmon blended with creamy mashed potatoes, brightened with lemon and herbs, then pan-fried to a golden crisp. Top it with a zesty chive and garlic yogurt sauce, and you have a dish that’s both fresh and indulgent.
I first tried this recipe on a busy weeknight when I wanted something satisfying yet quick to prepare. The combination of textures—the creamy interior and crisp exterior—paired with the tangy, aromatic sauce, instantly made it a family favorite. It’s versatile enough for dinner parties, casual lunches, or even meal prep for the week. With simple pantry ingredients and just a few steps, it transforms ordinary salmon into a restaurant-quality meal.
Whether you’re cooking canned salmon, leftover cooked fish, or fresh fillets, this recipe is approachable, flavorful, and irresistibly crispy.
Recipe Overview
Salmon Cakes with Chive and Garlic Sauce combine flaked salmon and mashed potatoes with fresh herbs, lemon, and seasonings, shaped into patties and pan-fried to golden perfection. Served with a creamy yogurt sauce infused with chives and garlic, this dish is a light yet satisfying meal ideal for weeknights or entertaining.
Ingredients & Instructions
Ingredients
For the Salmon Cakes:
- 3 cups mashed potatoes
- 450 g canned or cooked fresh salmon, flaked
- 1 egg
- Zest and juice of 1 lemon
- 1 tablespoon flour, plus extra for dusting
- 2 tablespoons chopped parsley or dill
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
For the Chive and Garlic Sauce:
- ½ cup Greek yogurt
- 1 tablespoon chopped chives
- 1 clove garlic, pressed
- 1 teaspoon lemon juice
- Salt, to taste
- Pepper, to taste
Step-by-Step Instructions
1. Prepare the Salmon Mixture
In a large mixing bowl, combine the mashed potatoes and flaked salmon. Add the egg, lemon zest, lemon juice, chopped parsley or dill, flour, salt, and pepper. Mix gently until all ingredients are evenly incorporated.
Tip: Be careful not to overmix; you want the mixture to hold together but remain tender.
2. Form the Patties
Scoop portions of the mixture and roll lightly in flour, then flatten slightly to create patties. Dusting with flour helps them achieve a golden, crispy crust when cooked.
3. Pan-Fry the Salmon Cakes
Heat olive oil in a skillet over medium heat. Once hot, add the patties and cook for 3–5 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan to ensure even cooking.
Pro Tip: Use a spatula to gently press the patties during cooking for uniform browning.
4. Make the Chive and Garlic Sauce
In a small bowl, combine Greek yogurt, chopped chives, pressed garlic, lemon juice, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning as desired.
5. Serve
Plate the salmon cakes while warm and drizzle with the chive and garlic sauce. Serve immediately with a fresh salad, roasted vegetables, or steamed greens for a complete meal.
Cooking Tips & Variations
1. Salmon Options
- Canned salmon is quick and convenient, while fresh-cooked salmon adds extra flavor.
- Leftover baked or grilled salmon works perfectly too.
2. Herb Choices
- Dill offers a classic flavor, while parsley gives a milder, earthy note.
- You can also experiment with tarragon or chives for a unique twist.
3. Crispy Texture
- For extra crunch, coat patties lightly with panko breadcrumbs instead of flour.
- Fry over medium heat to ensure the exterior crisps without overcooking the interior.
4. Sauce Variations
- Substitute Greek yogurt with sour cream or mayonnaise for a richer sauce.
- Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
5. Make Ahead
- Form patties in advance and store them covered in the fridge for up to 24 hours. Cook just before serving for optimal texture.
Storage & Serving Suggestions
Storage
- Refrigerator: Store cooked salmon cakes in an airtight container for up to 3 days.
- Freezer: Freeze uncooked patties separated by parchment paper for up to 1 month. Thaw in the fridge before frying.
Serving Suggestions
- Serve with a light green salad, roasted potatoes, or quinoa.
- Pair with lemon wedges for an extra burst of freshness.
- These salmon cakes also make a delicious sandwich filling for a healthy twist on lunch.
Salmon Cakes with Chive and Garlic Sauce are an easy, flavorful way to enjoy salmon any day of the week. Crispy on the outside, tender on the inside, and paired with a creamy, herbaceous sauce, they’re a perfect balance of textures and flavors. Quick enough for weeknights yet elegant enough for entertaining, this dish proves that healthy, satisfying meals can be both effortless and impressive.
Every bite offers a blend of citrus, herbs, and umami-rich salmon that is sure to delight. Once you try them, these salmon cakes will become a regular favorite in your recipe rotation.
FAQs
1. Can I use leftover salmon for this recipe?
Yes! Flaked leftover baked or grilled salmon works perfectly.
2. Can I bake the salmon cakes instead of frying?
Yes. Preheat oven to 400°F (200°C) and bake for 15–20 minutes, flipping halfway through.
3. Can I make this recipe dairy-free?
Yes. Use a dairy-free yogurt alternative for the sauce and ensure your mashed potatoes are made without butter or milk, or use plant-based substitutes.
4. How do I keep the salmon cakes from falling apart?
Ensure the mixture is well combined and gently formed into patties. The egg and flour act as binding agents.
5. Can I freeze the cooked salmon cakes?
Yes, but freezing before frying gives better texture. Cooked cakes can be frozen, but they may lose some crispness upon reheating.
Crispy Salmon Cakes with Chive and Garlic Sauce made with mashed potatoes, fresh herbs, and lemon. Quick, flavorful, and perfect for weeknight dinners or entertaining.
