There’s something incredibly satisfying about a dish that feels both comforting and fresh at the same time—and Salmon Cakes with Chive and Garlic Sauce fit that description perfectly. They’re the kind of meal that works just as well for a casual weeknight dinner as it does for a relaxed weekend lunch. Crispy on the outside, tender on the inside, and full of bright lemony flavor, salmon cakes are a timeless favorite with good reason.
This recipe shines because it makes smart use of simple ingredients. Mashed potatoes give the cakes structure and softness, while flaked salmon adds richness and protein. Fresh herbs and lemon bring everything to life, preventing the dish from feeling heavy. And then there’s the sauce—cool Greek yogurt mixed with chives and garlic—which adds a creamy, tangy contrast to the golden cakes.
Whether you’re using leftover mashed potatoes, canned salmon from the pantry, or freshly cooked salmon, this recipe adapts beautifully. It’s approachable, satisfying, and full of flavor—exactly the kind of dish that earns a regular spot on your table.
Recipe Overview
Salmon Cakes with Chive and Garlic Sauce are crispy pan-fried patties made from mashed potatoes, flaked salmon, fresh herbs, and lemon, served with a cool, creamy yogurt-based sauce. They’re quick to prepare, budget-friendly, and versatile enough for lunch, dinner, or even brunch.
Ingredients & Instructions
This recipe comes together in two simple parts: the salmon cakes and the fresh chive-garlic sauce.
Ingredients
For the Salmon Cakes
- 3 cups mashed potatoes
- 450 g salmon, canned or cooked fresh, flaked
- 1 egg
- Zest and juice of 1 lemon
- 1 tablespoon flour, plus extra for dusting
- 2 tablespoons chopped parsley or dill
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil, for frying
For the Chive and Garlic Sauce
- ½ cup Greek yogurt
- 1 tablespoon chopped chives
- 1 clove garlic, pressed
- 1 teaspoon lemon juice
- Salt, to taste
- Black pepper, to taste
Step-by-Step Instructions
1. Make the Salmon Mixture
In a large bowl, combine the mashed potatoes and flaked salmon. Add the egg, lemon zest, lemon juice, chopped herbs, flour, salt, and pepper. Mix gently until everything is evenly combined.
Tip: If the mixture feels too soft, add a little more flour—one teaspoon at a time—until it holds its shape.
2. Form the Patties
Scoop portions of the mixture and lightly roll them in flour. Flatten gently with your hands to form round patties. Set them aside on a plate while you heat the pan.
3. Cook the Salmon Cakes
Heat the olive oil in a skillet over medium heat. Add the patties in batches, being careful not to overcrowd the pan. Cook for 3–4 minutes per side, or until golden brown and crisp.
Transfer cooked cakes to a plate lined with paper towels to absorb excess oil.
4. Prepare the Chive and Garlic Sauce
In a small bowl, mix together the Greek yogurt, chopped chives, pressed garlic, lemon juice, salt, and pepper. Stir until smooth and creamy. Taste and adjust seasoning if needed.
5. Serve
Serve the salmon cakes warm with a generous spoonful of the chive and garlic sauce on top or on the side. A little extra lemon juice just before serving brightens everything beautifully.
Cooking Tips & Variations
These salmon cakes are easy to customize and adapt to your preferences.
1. Salmon Options
- Canned salmon keeps things quick and budget-friendly.
- Fresh salmon, cooked and flaked, offers a slightly richer flavor.
2. Herb Swaps
- Dill adds a classic seafood flavor.
- Parsley keeps things fresh and mild.
- Chives or green onions work well inside the cakes too.
3. Texture Adjustments
- For extra crispness, coat the patties lightly in breadcrumbs or panko instead of flour.
- If the mixture is too firm, add a tablespoon of milk or yogurt.
4. Sauce Variations
- Add a pinch of smoked paprika or Dijon mustard to the sauce for depth.
- Swap Greek yogurt for sour cream or a dairy-free yogurt alternative if needed.
5. Make Them Ahead
- Form patties up to a day in advance and refrigerate.
- Cook just before serving for the best texture.
Storage & Serving Suggestions
Storage
- Store cooked salmon cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or oven to maintain crispness.
- The sauce keeps well refrigerated for 2–3 days.
Serving Suggestions
These salmon cakes pair beautifully with:
- A fresh green salad or cucumber salad
- Roasted vegetables or steamed green beans
- Lemon potatoes or a light grain bowl
They also work wonderfully as a brunch dish with a poached egg on top.
Salmon Cakes with Chive and Garlic Sauce strike the perfect balance between comfort and freshness. Crispy, flavorful, and easy to prepare, they’re proof that simple ingredients can create something truly satisfying. Whether you’re cooking for yourself, your family, or guests, this dish feels thoughtful without being complicated.
With their golden crust, bright lemon notes, and creamy sauce, these salmon cakes are the kind of recipe you’ll reach for again and again—reliable, versatile, and always delicious.
FAQs
1. Can I bake the salmon cakes instead of frying?
Yes. Bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through.
2. Can I freeze salmon cakes?
Yes. Freeze uncooked patties on a tray, then transfer to a freezer bag. Cook from thawed.
3. What if my mixture is too soft?
Add more flour or chill the mixture for 20 minutes before shaping.
4. Is this recipe gluten-free?
Use gluten-free flour or breadcrumbs to make it gluten-free.
5. Can I make the sauce dairy-free?
Yes. Use a dairy-free yogurt alternative with lemon and garlic.
Crispy salmon cakes made with mashed potatoes, fresh herbs, and lemon, served with a creamy chive and garlic yogurt sauce. Easy, flavorful, and perfect for any meal.