Seared Salmon Cakes + Spicy Lime Yogurt

Seared Salmon Cakes + Spicy Lime Yogurt

Crab cakes are one of those heavily desires menu items that I never order.  They’re usually like $8 a piece, and not super-shareable, which is important with kids.  It’s a great date night option.  Or!  While I know nothing can be a true crab-sub, salmon cakes can be a tasty alternative.  I have a fresh seafood place down the road that I love, but I don’t use their salmon for this.  Actually for this I prefer lean, frozen, wild-caught salmon.  It’s cheaper and readily available.  You can store it in your fridge until you’re ready to use it!  Most of the ingredients are stuff that you probably have in your pantry.  If you don’t have an orange bell pepper?  Use red.  Use a lemon instead of a lime.  No sriracha?  Use red pepper flakes or your favorite hot sauce.  I taste the cake mixture throughout my time mixing it together to make sure it tastes right.  

I have to say, with the exception of this dinner, I’ll pretty much be using panko breadcrumbs in everything I make.  I love the crispier, bigger texture.  All it is is bread with the crusts cut off, but the way it’s cut gives it a great texture. 

I like to mix and shape these cakes the night before, and sear them just before eating.  But that’s just me.  If I can do anything ahead, I will!  You can chill the mixture for just an hour or two if you don’t have time to do it overnight. 

Make this into a meal by serving over some perfectly cooked brown rice or quinoa, or turn it into a sandwich on some healthy bread, with a little of the mayo, plus lettuce and tomato!  Or even better: serve one or 2 cakes over a bed of greens tossed with a light vinaigrette. A perfect, refreshing lunch or summery dinner.

Total Time:  2 hours/ Hands On Time:  1 hour

Yield:  8 cakes

Difficulty Level:  Intermediate


1 pound of lean salmon

1 1/2 cups panko breadcrumbs

1 cup light mayo

1 orange bell pepper, small diced

1 jalapeno pepper, seeded and minced

1 lime, zested and juiced

2 tablespoons chopped fresh cilantro

1 tablespoon sriracha

1 teaspoon salt

½ teaspoon pepper

Spicy Lime Yogurt (recipe follows)


  1. Cook the salmon: Preheat your oven to 375 degrees Fahrenheit.  Tightly wrap the salmon (all together) in a large piece of heavy duty aluminum foil.  Bake at 375 for 35 minutes.  Allow the salmon to rest until room temperature.
  2. Add the cooked salmon to a large mixing bowl, and use a fork to flake the salmon into small pieces.
  3. Add the breadcrumbs, light mayo, bell pepper, jalapeno, lime juice and zest, cilantro, sriracha, salt, and pepper. Use a rubber spatula to gently fold until everything is well mixed.
  4. Chill the mixture for at least one hour until everything have firmed up.
  5. Form the salmon cakes into 8 patties. Chill overnight.
  6. Heat up a large cast iron skillet or griddle, coated with olive oil, over medium high heat.
  7. Cook the salmon cakes in batches, about 3-4 at once. Cook 4-6 minutes per side, until golden brown.  Serve hot with spicy lime yogurt.

Spicy Lime Yogurt


1 cup plain fat free Greek Yogurt

1 lime, zested and juiced

2 tablespoons sriracha sauce

1 teaspoon salt

1/2 teaspoon pepper


  1. Whisk all ingredients together and keep chilled until serving.

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