Here's What You'll Need
1
salmon, salt, pepper, butter, olive oil, shallot, ritz crackers, greek yogurt, egg, chives, dill, dijon mustard, lemon, dill, white wine vinegar
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2
Preheat an oven to 375 F. Place salmon on a baking sheet. Pat salmon with a paper towel, then season with salt and pepper. Dollop with butter, then bake about 12-15 minutes.
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3
While the salmon is cooking, heat olive oil in a skillet over medium heat. Add shallot and cook until translucent, about 2 minutes, stirring often. Set aside.
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4
Allow salmon to cool for about 5 minutes, then flake with a fork, discarding the skin. You can also use your hands to simply pull it apart into small pieces.
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5
In a bowl, combine salmon, sautéed shallots, and remaining salmon patty ingredients. Mix lightly until well incorporated, trying not to break the salmon pieces down too much.
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6
Use a large cookie scoop to equally divide the salmon mixture. Use your hands to gently press down and form into uniform, round, flat cakes.
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7
Preheat oil and butter in a nonstick skillet over medium heat. Cook 5 patties at a time, for 2-3 minutes per side, until light golden brown on both sides. Transfer to a plate, then repeat.
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8
Combine all sauce ingredients together in a small bowl, then whisk to combine.
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9
Garnish with capers, lemon wedges, marinated or pickled red onions, fresh herbs, micro greens, and of course Greek yogurt sauce!
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