Golden Salmon Cakes with Lemon-Dill Yogurt and Crunchy Cucumber

Make it

Instructions

1. 01

   Prepare the cucumber salad

   Set out a large bowl, a small bowl, a medium bowl, a plate, and a 12-inch nonstick skillet. Wash and dry 1 cucumber, then thinly slice it. In the large bowl, toss the slices with 1 tbsp white wine vinegar and 1/4 tsp kosher salt. Leave at room temperature while you make the cakes, about 15 minutes; toss once before serving. | Why: A brief rest lightly pickles the cucumber and gives the meal a crisp, tangy contrast.

2. 02

   Stir together the lemon-dill yogurt

   Wash and thoroughly dry 1 tbsp fresh dill, then finely chop and measure it. In the small bowl, stir it with 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, and 1/8 tsp kosher salt until smooth. Refrigerate until serving. | Why: The cool, bright sauce balances the richly browned cakes.

3. 03

   Mix and shape the salmon cakes

   Open 2 cans canned salmon (5 oz each), drain thoroughly, and remove any large skin or bones if preferred. Put the drained salmon in the medium bowl and flake with a fork. Add 1 large egg, 1/2 cup panko breadcrumbs, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mix just until the mixture holds together, then shape into 8 compact patties, about 2 1/2 inches wide. Set on the plate and rest for 5 minutes; they should feel cohesive rather than wet or crumbly. | Why: Draining and a short rest help the patties hold their shape and brown instead of steaming.

4. 04

   Pan-fry the cakes until crisp

   Set the skillet over medium heat for 2 minutes. Add 2 tbsp olive oil and swirl to coat. When the oil shimmers, add 4 patties with space between them. Cook 3–4 minutes per side, turning gently once, until deep golden, firm, and hot through. Transfer to a clean serving plate. Repeat with the remaining 4 patties, using the oil left in the skillet; reduce the heat slightly if the crust darkens before the centers are hot. If checking with a thermometer, aim for 165°F (74°C) in the centers because the mixture contains egg. | Why: Moderate heat crisps the outside while cooking the egg-bound centers evenly.

5. 05

   Dress and serve

   Toss the cucumber salad once more and spoon off any excess liquid. Divide the warm cakes among 4 plates, with 2 cakes per person. Add the cucumber salad and a spoonful of chilled lemon-dill yogurt to each plate; serve immediately while the edges are crisp. | Why: Draining excess dressing keeps the crisp cakes from becoming soggy.