Crisp and Smoky Salmon Fish Cakes

fish cake plate tastefood

~ Crisp and Smoky Salmon Fish Cakes with Lemon Chili Yogurt ~

In my eternal search for the perfect fish cake, I have found that the best recipe is packed with fish with little filler and has a robust balance of flavor that pops in the mouth. Ideally, some of the fish should be smoked, which adds a rich depth of flavor and saltiness to the light cakes. Onion, chiles and fresh herbs add sweetness, heat and brightness.

Fish cakes are a great weeknight meal. They may be formed in advance and refrigerated until frying. While I usually begin my fish cakes with uncooked salmon, you can easily add any leftover cooked salmon in the fridge from the night before. I promise there won’t be any leftovers after making these little cakes.

Smoky Salmon Fish Cakes with Lemon Chili Yogurt Sauce

Makes  about 16 (2-inch) diameter cakes

1 cup Greek-style whole milk  yogurt
2 teaspoons Sriracha
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill

Fish cakes:
1 1/2 pounds salmon filets, skinned, pin bones removed
1/4 pounds smoked salmon
1/4 cup Panko bread crumbs, plus 1 1/2 cups for rolling
1/4 cup grated yellow onion
1 small red jalapeno or serrano chile, stemmed, seeded, minced
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh dill
2 tablespoons Greek-style whole milk yogurt
1 tablespoon fresh lemon juice
1 teaspoon Tabasco, to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Vegetable oil for pan frying

To make the sauce, combine all the ingredients, except the dill, in a small bowl.  Stir to combine. (Sauce may be made up to 4 hours before serving.  Cover and refrigerate.) Before serving, stir in the dill.

To make the fish cakes, combine the salmon filets and smoked salmon in the bowl of a food processor. Pulse to chop without over processing – the consistency should be finely chopped without becoming mushy.
Transfer the salmon to a large bowl.  Add 1/4 cup panko breadcrumbs and the remaining ingredients. Stir to combine without overmixing.
Pour the remaining 1 1/2 cup breadcrumbs into a shallow bowl.  Using a soup spoon, scoop out a generous amount of the salmon mixture. With a light hand, carefully form into a plump 2-inch patty. Roll cake in Panko to coat and place on platter, gently pressing to slightly flatten. Repeat with the remaining salmon, adding more breadcrumbs to the bowl as needed. (The patties may be formed up to 4 hours before cooking. Cover loosely with plastic wrap and refrigerate.)

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the fish cakes in batches without overcrowding. Fry until golden brown, turning once, about 3 minutes per side. Transfer cakes to a plate lined with a paper towel to drain; keep warm. Repeat with remaining the salmon mixture. Transfer the cakes to a warm serving platter and garnish with dill or parsley leaves.  Serve with the yogurt sauce.

If you like this, you might enjoy these TasteFood recipes:
Smoky Salmon and Fennel Chowder
Salmon Wrapped in Kale Leaves with Harissa
Shrimp and Veggie Spring Rolls

13 thoughts on “Crisp and Smoky Salmon Fish Cakes

  1. A refreshing dinner idea! I am not fond of fish cakes full of bread or crackers and your recipe is a antidote to those heavy cakes with little fish or flavor!

  2. Love fish cakes also and oft cook them. Have not mixed fresh and smoked salmon and can sense the extra taste there: just have to try soonest! I eat four small meals a day [lunch being predominant] and these would suit any of them! Thanks 🙂 !

  3. Love fish cakes but never thought of using salmon in it. Loved the idea and you have a very beautiful blog. 🙂

  4. Oh wow, these are seriously delicious sounding! Love the spice kick you added in the sauce and cakes, and using both smoked and fresh salmon is inspired. I’ll be making these for sure!

  5. I made these tonight – AMAZING! Made my own panko breadcrumbs too which worked a treat.

  6. I am generally not a fan of salmon ( I know, I’m a heretic), but with this chili-lemon yogurt…..who knows, it could be love.

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