Best 2 Crunchy Salmon Cakes With Greek Yogurt Sauce Recipes

**Crunchy Salmon Cakes with Greek Yogurt Sauce: A Delightful Fusion of Flavors and Textures**

Indulge in the culinary delight of Crunchy Salmon Cakes paired with a refreshing Greek Yogurt Sauce. This delectable dish tantalizes the taste buds with its crispy exterior and tender, flaky interior. The salmon cakes, crafted with succulent salmon, aromatic herbs, and a touch of zesty lemon, deliver a burst of flavors in every bite. Accompanied by a creamy and tangy Greek yogurt sauce, infused with cucumber, dill, and a hint of garlic, these salmon cakes elevate the dining experience to new heights. Prepare to embark on a culinary journey where textures collide and flavors dance, creating a symphony of tastes that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE

Salmon Cakes with Lemon-Caper Yogurt Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 6 to 8 salmon cakes

Number Of Ingredients 20

Ingredients

1 pound skinless salmon fillet (see Cook's Note)
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed
2 tablespoons Dijon mustard
3 tablespoons mayonnaise, plus more, as needed
1 tablespoon capers, rinsed and drained
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon lemon juice
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
Arrange the salmon cakes on a platter and serve alongside the sauce.

CRISPY-SKIN SALMON WITH CURRIED YOGURT SAUCE

Crispy-Skin Salmon with Curried Yogurt Sauce image

Nailing perfectly crispy skin on salmon is easier than you think. The secret is prepping the fish before cooking it. Scraping the residual moisture will guarantee a crisp skin. You can also scrape it a few hours or days before cooking.

Provided by Jet Tila

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 12

Ingredients

Two 6-ounce salmon fillets, skin on, scales and pin bones removed
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup whole-milk Greek yogurt
1/2 cup chopped fresh cilantro
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon garam masala
1/2 teaspoon curry powder
Kosher salt and freshly ground pepper

Steps:

For the salmon: Pat the fillets dry with paper towels. With the sharp edge of a knife, scrape the skin back and forth the length of a fillet over and over with light pressure. You will see moisture build up on your knife edge; wipe it away. Continue for about 1 minute, until there's almost nothing to wipe away. Cut a few 2- to 3-inch slits across the middle of the salmon skin. Repeat with the remaining fillet.
Season the salmon with salt and pepper on both sides. Drizzle with the oil and set aside until ready to cook.
For the yogurt sauce: Combine the yogurt, cilantro, lemon zest and juice, oil, garlic, garam masala and curry powder in a small bowl. Mix with a fork until well combined. Season with salt and pepper to taste. Set aside.
Heat a 9- to 11-inch cast-iron skillet over medium-high heat for 3 to 4 minutes. There is no need to oil the pan, because you oiled the fish. Add the fillets skin-side down, laying them away from you. Cook for about 3 minutes, or until golden brown. Shake the pan until the salmon releases from the bottom of the pan by itself.
Carefully turn the salmon over and reduce the heat to medium-low so the flesh side cooks more slowly. Cook until a thin-bladed knife inserted into the flesh meets with just a little resistance or an instant-read thermometer inserted into the thickest part of a fillet registers 125 degrees F, 2 to 3 minutes (thinner pieces will be done quicker than the thicker ones).
Serve the fillets topped with some of the yogurt sauce.

Tips:

For the best flavor, use fresh, high-quality salmon.
Be sure to remove the skin and bones from the salmon before cooking.
To make the salmon cakes more crispy, cook them over medium-high heat.
If the salmon cakes are too dry, add a little more mayonnaise or yogurt sauce.
Serve the salmon cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.

Conclusion:

These Crunchy Salmon Cakes with Greek Yogurt Sauce are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and nutrients, and they can be served as an appetizer, main course, or snack. So next time you are looking for a quick and easy recipe that is sure to please everyone, give these salmon cakes a try!