Salmon Cakes and Greek Yogurt Tartar Sauce

salmon cakes

These salmon cakes are loaded with healthy omega-3s from the salmon and the flaxseed. Parsley and lemon make this a fresh and lean dish that’s perfect for warm weather! The Greek yogurt tartar sauce is refreshing and not only great served with salmon cakes, it’s also delicious with fish sticks or crab cakes. Using half a cup mayonnaise and swapping in Greek yogurt, you can cut calories and erase the guilt of eating this creamy dipping sauce!

1 (14-oz) can of salmon
1/4 cup finely chopped parsley
Juice and zest of 1 lemon
1/3 cup ground flaxseed
Pinch of salt
Large pinch of cayenne pepper
1 egg
Freshly ground pepper
Olive oil for sautéing

Drain the salmon well. In a medium bowl break up into small pieces, working in and mushing the bones and skin. Mix in the parsley, lemon juice and zest, flax seeds, cayenne, egg, salt and pepper and form 4 patties.

Heat the oil in a large skillet and brown cakes on both sides for 3-4 minutes each.

Serve with tartar sauce.

Tartar Sauce

1/2 cup mayonnaise
1/2 cup Greek yogurt
Juice and zest of 1 lime
1 tbsp of honey
Pinch of cayenne
2 medium pickles (whatever kind you like best), finely diced
2 tsp capers, drained, rinsed and chopped
Freshly ground pepper

In a small bowl mix all the ingredients together. Enjoy!