What the heck is this?
Think crab cakes, but way more accessible and packed with flavor. These rye salmon cakes are made with flaked canned salmon (or leftover cooked fillets), hearty rye breadcrumbs for an earthy twist, and a mix of fresh herbs and mustard for a punchy finish. The yogurt sauce? Creamy, lemony, herby magic. The pickled shallots? Quick, tangy, and totally worth the extra five minutes. Together, it’s a bright, elegant, protein-packed dinner that feels like you went out—but really, you barely left the stovetop.
Why You’ll Love This Recipe
Made with pantry staples and canned salmon—budget friendly
Rye breadcrumbs add a deeper, nutty flavor than regular ones
The yogurt sauce is creamy without being heavy
Quick-pickled shallots cut through the richness beautifully
Ready in under 40 minutes
Great for meal prep or freezer stash
The Good Stuff You’ll Need
For the Salmon Cakes
2 cans (6–7 oz each) wild salmon, drained and flaked
1 cup rye breadcrumbs (or crumbled rye crackers)
1 egg
2 tbsp Dijon mustard
2 tbsp mayonnaise
2 tbsp chopped fresh dill or parsley
1 tbsp capers, chopped
1/2 small red onion or shallot, finely chopped
Zest of 1 lemon
Salt and pepper, to taste
Olive oil or butter, for frying
For the Yogurt Sauce
1/2 cup plain Greek yogurt
Juice of 1/2 lemon
1 tbsp olive oil
1 tbsp chopped fresh herbs (dill, chives, or parsley)
Salt and pepper, to taste
For the Pickled Shallots
1 large shallot, thinly sliced
1/4 cup apple cider vinegar
1/2 tsp sugar
1/4 tsp salt
Let’s Do This
Step 1: Quick Pickle Time
In a small bowl, mix vinegar, sugar, and salt. Stir until dissolved. Add sliced shallots and set aside while you make everything else. They’ll soften and brighten as they sit.
Step 2: Mix the Cakes
In a large bowl, combine flaked salmon, rye breadcrumbs, egg, mustard, mayo, herbs, capers, chopped onion, and lemon zest. Mix gently until everything holds together. If it’s too dry, add a tiny splash of water or mayo. If too wet, a few more breadcrumbs.
Step 3: Shape and Chill
Form the mixture into 6–8 small patties. Place them on a plate and chill in the fridge for 15–20 minutes—this helps them hold their shape when cooking.
Step 4: Sear to Perfection
Heat a skillet over medium heat and add a thin layer of olive oil or butter. Cook salmon cakes for 3–4 minutes per side until golden brown and crisp. Don’t crowd the pan—work in batches if needed.
Step 5: Make That Sauce
While the cakes are cooking, stir together the yogurt, lemon juice, olive oil, herbs, salt, and pepper. Taste and adjust as needed—more lemon? More dill? Go for it.
Step 6: Assemble and Serve
Top each warm salmon cake with a dollop of yogurt sauce and a spoonful of pickled shallots. Serve with a green salad, roasted potatoes, or tucked into a pita with lettuce for a killer wrap situation.
Serving Suggestions
Serve on top of arugula with a drizzle of olive oil and lemon
Tuck into a toasted bun or pita with cucumbers and spinach
Add a soft-boiled egg and call it brunch
Switch It Up
No rye? Use whole wheat or panko breadcrumbs
Swap dill for tarragon or chervil for a French bistro feel
Use cooked fresh salmon if you’ve got leftovers
Try a tahini-lemon sauce instead of yogurt for a dairy-free version
Make-Ahead Tips
Mix and form the cakes ahead of time—store in the fridge up to 24 hours before cooking
Pickled shallots keep for up to a week in the fridge
Yogurt sauce can be made a day in advance and stored in a covered container
Questions People Actually Ask
Q: Can I bake these instead of frying?
A: Yes. Bake at 400°F on a greased sheet for about 15–18 minutes, flipping halfway through for even browning.
Q: Can I freeze them?
A: Absolutely. Freeze uncooked cakes in a single layer, then transfer to a bag. Cook straight from frozen—just add a few minutes to the cook time.
Q: Can I make it gluten-free?
A: Yep—just use gluten-free breadcrumbs or crushed GF crackers.
Rye Salmon Cakes with Yogurt Sauce & Pickled Shallots: A Fancy-Tasting Weeknight Dinner (That’s Actually Super Easy)
- Total Time: 35 minutes
- Yield: 4 servings
Description
Think crab cakes, but way more accessible and packed with flavor. These rye salmon cakes are made with flaked canned salmon (or leftover cooked fillets), hearty rye breadcrumbs for an earthy twist, and a mix of fresh herbs and mustard for a punchy finish. The yogurt sauce? Creamy, lemony, herby magic. The pickled shallots? Quick, tangy, and totally worth the extra five minutes. Together, it’s a bright, elegant, protein-packed dinner that feels like you went out—but really, you barely left the stovetop.
Ingredients
For the Salmon Cakes
2 cans (6–7 oz each) wild salmon, drained and flaked
1 cup rye breadcrumbs (or crumbled rye crackers)
1 egg
2 tbsp Dijon mustard
2 tbsp mayonnaise
2 tbsp chopped fresh dill or parsley
1 tbsp capers, chopped
1/2 small red onion or shallot, finely chopped
Zest of 1 lemon
Salt and pepper, to taste
Olive oil or butter, for frying
For the Yogurt Sauce
1/2 cup plain Greek yogurt
Juice of 1/2 lemon
1 tbsp olive oil
1 tbsp chopped fresh herbs (dill, chives, or parsley)
Salt and pepper, to taste
For the Pickled Shallots
1 large shallot, thinly sliced
1/4 cup apple cider vinegar
1/2 tsp sugar
1/4 tsp salt
Instructions
Step 1: Quick Pickle Time
In a small bowl, mix vinegar, sugar, and salt. Stir until dissolved. Add sliced shallots and set aside while you make everything else. They’ll soften and brighten as they sit.
Step 2: Mix the Cakes
In a large bowl, combine flaked salmon, rye breadcrumbs, egg, mustard, mayo, herbs, capers, chopped onion, and lemon zest. Mix gently until everything holds together. If it’s too dry, add a tiny splash of water or mayo. If too wet, a few more breadcrumbs.
Step 3: Shape and Chill
Form the mixture into 6–8 small patties. Place them on a plate and chill in the fridge for 15–20 minutes—this helps them hold their shape when cooking.
Step 4: Sear to Perfection
Heat a skillet over medium heat and add a thin layer of olive oil or butter. Cook salmon cakes for 3–4 minutes per side until golden brown and crisp. Don’t crowd the pan—work in batches if needed.
Step 5: Make That Sauce
While the cakes are cooking, stir together the yogurt, lemon juice, olive oil, herbs, salt, and pepper. Taste and adjust as needed—more lemon? More dill? Go for it.
Step 6: Assemble and Serve
Top each warm salmon cake with a dollop of yogurt sauce and a spoonful of pickled shallots. Serve with a green salad, roasted potatoes, or tucked into a pita with lettuce for a killer wrap situation.
Notes
Serve on top of arugula with a drizzle of olive oil and lemon
Tuck into a toasted bun or pita with cucumbers and spinach
Add a soft-boiled egg and call it brunch
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~410 kcal per serving
- Carbohydrates: ~28g per serving
- Protein: ~32g per serving