Samon Cakes with Lemon-Caper Yogurt Sauce

Ingredients for salmon:
1 pound skinless salmon fillet
olive oil, for drizzling
kosher salt and freshly ground black pepper

Ingredients for patties:
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed
2 T dijon mustard
3 T mayonnaise, plus more, as needed
1 T capers, rinsed and drained
1 T lemon juice
1 T lemon zest
3 T vegetable oil
3 T unsalted butter, at room temperature

Ingredients for sauce:
1/2 cup full-fat plain Greek yogurt
1 1/2 T capers, rinsed, drained and chopped
1 T lemon juice
1 T lemon zest
kosher salt and freshly ground black pepper

Preparing the salmon:
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.

Preparing the patties:
Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. [If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time.]

Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.

Preparing the sauce:
In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.

Arrange the salmon cakes on a platter and serve alongside the sauce.

Variation:
The salmon can also be baked in a 350 degree F oven. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15 to 20 minutes.

Makes 6 to 8 salmon cakes