Salmon Cakes With Rocket Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These nutritious salmon cakes offer a lighter, heart-healthy alternative to traditional fish cakes by using skinless pink salmon and whole-wheat breadcrumbs. The combination of grainy mustard, capers and fresh dill provides a sophisticated depth of flavour that pairs beautifully with the crisp, golden exterior of the patties. Served alongside a bright, citrus-dressed rocket salad, this dish is as refreshing as it is satisfying.

This simple recipe is perfect for a midweek dinner or a nutritious lunch, offering a high-protein meal that is low in saturated fat. The creamy Greek yoghurt sauce adds a cooling element without the heaviness of a classic tartar sauce. For the best results, serve immediately with extra lemon wedges to enhance the delicate flavours of the fish and the peppery greens.

Ingredients for Salmon Cakes With Rocket Salad

575g canned skinless, boneless pink salmon
30g whole-wheat panko breadcrumbs
2 tablespoons plus 1 1/2 teaspoons grainy mustard, divided
2 tablespoons light mayonnaise
1 1/2 tablespoons chopped dill, divided
1 tablespoon plus 1/2 teaspoons finely chopped shallot
2 teaspoons capers, chopped
2 cucharadas de aceite de oliva virgen extra, divididas
60ml 2-percent-fat Greek yoghurt
2 tablespoons lemon juice, divided
2 tazas de rúcula bebé
Cuñas de limón, para servir

How to make Salmon Cakes With Rocket Salad

Heat oven to 400°. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 tablespoon dill, 1 tablespoon shallot and capers until well combined.

Form into 8 patties (80ml each); let rest 5 minutes. In a large, ovensafe pan over medium-high heat, heat 1 tablespoon oil; cook patties until golden brown, 4 minutes per side. Transfer to oven and bake until hot to the touch, 10 to 12 minutes. In a bowl, combine yoghurt, 1 tablespoon lemon juice and remaining 1 1/2 teaspoons mustard, 1/2 tablespoons dill and 1/2 teaspoons shallot; season with salt and black pepper.

Toss rocket with remaining 1 tablespoon oil and 1 tablespoon lemon juice, and salt and pepper. Serve salmon cakes with yoghurt sauce, rocket salad and lemon wedges.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.