Easy Salmon Patties

Ingredients

• 1 can salmon (~7.5oz) (Pink or Red (Sockeye) Salmon)
• 1/2 cup plain yogurt (whole milk)
• 2/3 cup Panko breadcrumbs
• 1 tablespoon olive oil
• 2 twigs fresh thyme
• 2 teaspoon Old Bay seasoning
• 1 egg
• 1/2 cup plain yogurt (whole milk)
• 2 teaspoons Dijon mustard
• 1 tablespoon capers
• 1/4 lemon, juiced

Instructions

1. 1

   Drain any juice from the salmon can.Gently mix all the salmon patty ingredients together with a fork. Mix until incorporated, and then stop. (Do not use a blender or food processor for this step, because you don’t want to purée the fish.)

2. 2

   Divide the mixture into 4 equal parts, and then use your hands to form 4 patties.Chill the patties in the fridge for at least 10 minutes.

3. 3

   While fish cakes chill, mix together all the ingredients for the yogurt sauce. Put sauce in the refrigerator until it’s time to serve.

4. 4

   Move oven rack to the top 3rd of the oven (or about 6″ from the broiler) and turn on your oven's broiler. Broil salmon patties 6 minutes, flip, and broil 3-4 minutes more, until fish cakes are dark and golden.Remove cakes from pan (and residual oil) immediately. Serve while still hot with the yogurt sauce.

5. 5

   Leftovers:Store leftover patties in the fridge, and use within 1-2 days. Use the sauce within a week.Make Ahead + Freeze: Let salmon patties cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil. Store in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap the patties and cook again. Cook until golden. Patties may take 2-3 minutes longer to cook from frozen.Sauce should not be frozen.