Dijon Salmon Cakes with Arugula and Lemon-Caper Oil

Crispy salmon cakes served on a fresh bed of arugula with a bright and refreshing dressing.

  • Prep time: 25 Minutes
  • Cook time: 10 Minutes
  • Yields: 2 servings


  • 4 ounces boneless, skinless pink salmon, drained

  • 2 teaspoons minced scallion (green and white parts)

  • 3/4 teaspoons lemon peel

  • 3 1/2 teaspoons plain Oikos® Plain Greek Yogurt

  • 2 teaspoons whole grain Dijon mustard, divided

  • 2 teaspoons white horseradish, divided

  • 2 Tablespoons wheat germ

  • 3 Tablespoons diced celery

  • 1/2 teaspoon capers, chopped

  • 1 Tablespoon freshly squeezed lemon juice

  • 1 teaspoon extra virgin olive oil

  • 1 cup baby arugula


  1. Using a fork, combine the salmon, scallion, lemon peel, 3 Tablespoons plain Oikos Greek Yogurt, 1 teaspoon mustard, and 1 teaspoon of the horseradish in a medium bowl. Add the wheat germ and celery and season with salt and freshly ground black pepper. Mix well.

  2. Coat a medium nonstick skillet with canola oil cooking spray and place over medium heat about 1 minute. Mix the capers, lemon juice, and oil in a medium bowl.

  3. Add the arugula and toss to coat. Transfer to a serving plate, forming a bed of the arugula mixture. Set aside.

  4. Divide the salmon mixture into 2 round patties, each 1/2'' thick. Reduce the heat to low and add the patties to the skillet. Cook 2 minutes per side, then flip and cook 1 minute more, or until heated through and lightly browned.

  5. Place on top of the reserved arugula mixture.

  6. Combine the remaining 1/2 teaspoon plain Oikos Greek Yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.


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