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Salmon Cakes With Arugula Salad


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  • 20 ounces canned skinless, boneless pink salmon
  • 1/4 cup whole-wheat panko breadcrumbs
  • 2 tbsp plus 1 1/2 tsp grainy mustard, divided
  • 2 tbsp light mayonnaise
  • 1 1/2 tbsp chopped dill, divided
  • 1 tbsp plus 1/2 teaspoon finely chopped shallot
  • 2 tsp capers, chopped
  • 2 tbsp extra-virgin olive oil, divided
  • 1/4 cup 2-percent-fat Greek yogurt
  • 2 tbsp lemon juice, divided
  • 2 cups baby arugula
  • Lemon wedges, for serving



Step 1

Heat oven to 400°. Drain salmon 
and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.

Form into 8 patties (1/3 cup each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yogurt, 1 tbsp lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoon dill and 1/2 teaspoon shallot; season with salt and black pepper.

Toss arugula with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yogurt sauce, arugula salad and lemon wedges.

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