Photo: Randy Mayor; Styling: Lydia E. DeGaris
6 servings (serving size: 2 salmon cakes and 1/4 cup sauce)

Bring the flavors of the Mediterranean to your table with these healthy Salmon Cakes topped with fresh Cucumber Sauce. Add more hot sauce to your liking for a spicier patty.

How to Make It

Step 1

To prepare sauce, combine cucumber, yogurt, dill, and garlic in a small bowl.

Step 2

To prepare salmon cakes, remove bones and skin from salmon. Place chickpeas in a medium bowl; partially mash chickpeas with a fork. Stir in salmon, breadcrumbs, and olives. Combine parsley and next 5 ingredients (parsley through egg whites) in a small bowl; stir into salmon mixture. Divide mixture into 12 equal portions, shaping each into a 3/4-inch-thick patty.

Step 3

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes. Carefully turn patties over, and cook 4 minutes or until golden. Repeat procedure with 1 1/2 teaspoons oil and remaining patties. Serve with sauce.

Ratings & Reviews

DeweyDell's Review

February 05, 2014
I love salmon and chickpeas on their own, but I have to say I didn't like this combination. The taste of the chickpeas overpowered the salmon. Great yogurt sauce, though.

kosmar1's Review

October 30, 2013
Awesomely awesome-- and easy, too. Add some mayo (Ya, I know, more calories) to get them to hold together better. And refrigerating them before cooking will also help keep them firm when handling. Canned salmon is the way to go on this one.

wiggieje's Review

February 21, 2013
I love these and make them all the time. As others have noted, they don't hold together well -- adding an extra egg white might be helpful. They freeze well too!

judithah41's Review

June 12, 2012
These salmon cakes with the yogurt cucumber sauce were delicious. I used 0% fat Greek style yogurt, canned red salmon, fresh whole grain bread for the crumbs, and added 1/4 cup of finely chopped onion and 1/8 cup of diced red bell pepper. Had a problem with the mixture holding together so added another egg white. Really really yummy. Will be enjoying leftovers for lunch.

anemone2012's Review

May 31, 2012
These were delicious and straight forward to make! Following advice from other comments, I used whole eggs-and the patties stayed together beautifully. The cucumber sauce went really well, making for a delicious meal!

steponme's Review

January 31, 2012
These were delicious; especially with the yogurt sauce (added 1/8 tsp. of salt to sauce); definite repeat! For those that had a problem with them falling apart, I believe can salmon will hold together better than cooked fresh salmon.

SJane1's Review

September 14, 2011
I could not get these to stay together.

cpalma's Review

August 22, 2011
I used leftover salmon instead of canned. I didn't make the sauce but a remoulade instead. These were really tasty with a nice mix of flavors. I did have a little problem getting them to stay together while cooking them. They could have used a little extra binder.

CookInMO's Review

August 12, 2010
My husband and I both enjoyed these salmon cakes. I used leftover grilled salmon and added 1/4 cup of dried onion flakes. Minced onion would probably have worked as well. I used 2 whole eggs for extra moisture and flavor. The sauce was very good with them. I'll definitely make these again.

Dougboy's Review

June 09, 2010
The cakes were very tasty. Lots of flavor and seasoned just right. The thing that didn't work for me was the cucumber sauce. It didn't have much flavor and drowned out the salmon cakes when I had them together.