Salmon Cakes with Lemon Caper Sauce

Oh my these were so yummers the hubs thought I ordered them from a restaurant.

The coating was crunchy, and the center was soft and luscious with a snap of sweetness from the corn. Paired with a lemon caper sauce and a big salad, I could totally eat these every week!

Salmon Cakes with Lemon Caper Sauce
Ingredients
1 (14.75-ounce) can boneless, skinless pink salmon, drained
1 large egg, beaten
1 tbs dried chives, the original recipe called for fresh but I didn't have any on hand
2 cups crushed saltine crackers
1/2 cup frozen corn, thawed
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon capers, rinsed and drained
zest from half a lemon
juice from half a lemon
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature

Sauce
1/4 cup mayo
1/4 cup sour cream
1 1/2 tablespoons capers, rinsed, drained, and chopped
zest from half a lemon
juice from half a lemon
salt and pepper to taste

Method
Using a fork, flake the salmon into ½-inch pieces into a medium bowl. Add the egg, chives, 1/2 cup of the crushed crackers, the corn, mayonnaise, mustard, capers, lemon zest, and lemon juice. Mix gently until just combined.

Form into 10 patties, each about ¾ inch thick (if the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time, if they are too wet to form patties add in more crackers). Carefully coat the patties in the remaining crushed crackers and refrigerate for 20 minutes.

In a large nonstick skillet, heat the oil and butter together over medium heat. Add the salmon patties and cook for 7 to 8 minutes on each side, until golden and crispy. Drain the patties on paper towels.

For the sauce mix the mayo, sour cream, capers, lemon zest, lemon juice, salt, and pepper. Arrange the salmon cakes on a platter and serve the sauce alongside.

The original recipe called for Greek yogurt in place of the mayo and sour cream, but I didn't have any so I switched it up. I also made my patties a little thicker and I was able to make about 8. I imagine that they would freeze pretty well too, just heat in the oven to keep them crispy. We didn't have any left overs between dinner and lunch the next day.