Crispy Salmon Cakes with Creamy Cucumber Salad

Caregory : Dinner Ideas

In this easy dinner recipe, convenient canned salmon is transformed into satisfying pan-seared salmon patties that are flavored with Old Bay seasoning. To round out the meal, these tasty patties get served alongside a refreshing creamy cucumber and red onion salad.


    • 1 large egg, lightly beaten

    • ¼ cup whole-wheat breadcrumbs

    • 2 tablespoons mayonnaise

    • ½ teaspoon Old Bay seasoning

    • ⅛ teaspoon ground pepper

    • 2 (5 ounce) cans boneless, skinless salmon, drained and flaked

    • 2 teaspoons olive oil

    • ¼ cup low-fat plain Greek yogurt

    • 1 teaspoon Dijon mustard

    • 1 teaspoon distilled white vinegar or lemon juice

    • ¾ teaspoon dried dill

    • ¼ teaspoon salt

    • 1 large cucumber, thinly sliced

    • ¼ cup thinly sliced red onion


    1. Stir together egg, breadcrumbs, mayonnaise, Old Bay and pepper in a large bowl. Gently mix in salmon. Shape into 8 ¼-inch-thick patties.

    2. Heat oil in a large nonstick skillet over medium heat. Add the patties and cook until browned on the bottom, about 6 minutes. Flip the patties and cook until browned and heated through, about 6 minutes more.

    3. Meanwhile, whisk yogurt, mustard, vinegar (or lemon juice), dill and salt in a medium bowl. Add cucumber and onion and toss to combine.

    4. Divide the salmon cakes and the cucumber salad among 4 plates.