Love crab cakes but want a change? These salmon cakes take fewer than 30 minutes to prepare. The recipe calls for pita pieces as a filler, but many Epicurious members subbed 3/4 cup panko flakes for a lighter cake. The salmon cakes also make a clever fish taco when crumbled and served with jalapeños, corn, and the yogurt sauce.

　　

Ingredients

Makes 4 servings

　　1 pound skinless salmon fillet, cut into 1/2-inch pieces

　　2 (6-inch) pita rounds, or 3 slices firm white sandwich bread, torn into small pieces

　　1/4 cup mayonnaise

　　1 large egg, lightly beaten

　　1/2 teaspoon ground coriander

　　1/4 teaspoon cayenne

　　2 tablespoons chopped fresh chives

　　1 1/2 teaspoons grated lemon zest

　　3/4 teaspoon salt

　　2 tablespoons olive oil

　　3/4 cup plain whole-milk yogurt

　　1 teaspoon fresh lemon juice

　　Lemon wedges, for serving

　　

Step 1

Mix the salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon lemon zest, and 1/2 teaspoon salt. Season with black pepper and form into 4 cakes about 4 inches in diameter.

　　

Step 2

Heat the oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook the salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

　　

Step 3

Stir together the yogurt, lemon juice, remaining 1/4 teaspoon salt, 1 tablespoon chives, and 1/2 teaspoon lemon zest. Serve the salmon cakes with the sauce.

　　The Epicurious Cookbook