For all the salmon lovers, like me, this one’s for you. These l emony fish cakes can be prepared in an easy three-step process and served at room temperature. I use crushed saltine crackers instead of bread crumbs in the filling and to coat the salmon cakes because they keep their crunch and actually become crunchier as they cook.

Ingredients
Salmon cakes

• 1 (14.75-ounce) can boneless, skinless pink salmon, drained
• 1 large egg, beaten
• 1⁄3 cup chopped fresh chives
• 26 saltine crackers, crushed (1 1⁄2 cups)
• 1/2  cup frozen corn, thawed
• 1/4 cup mayonnaise, plus more as needed
• 2 tablespoons Dijon mustard
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter, at room temperature

Sauce

• 1/2 cup full-fat plain Greek yogurt
• 1-1/2 tablespoons capers, rinsed, drained, and chopped
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions
1  For the fish cakes: Using a fork, flake the salmon into ½-inch pieces into a medium bowl. Add the egg, chives, 1/2 cup of the crushed crackers, the corn, mayonnaise, mustard, capers, lemon zest, and lemon juice. Mix gently until just combined. Form into 10 patties, each about ¾ inch 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 20 minutes.

2  In a large nonstick skillet, heat the oil and butter together over medium heat. Add the salmon patties and cook for 7 to 8 minutes on each side, until golden and crispy. Drain the patties on paper towels.

3  For the sauce: In a small bowl, mix the yogurt, capers, lemon zest, lemon juice, salt, and pepper. Arrange the salmon cakes on a platter and serve the sauce alongside.

Serves 4 to 6.

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Excerpted from Weeknights with Giada by Giada De Laurentiis Copyright © 2012 by Giada De Laurentiis. Photographs copyright © 2012 by Amy Neunsinger. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.