Recipe: Salmon cakes with lemon-caper yogurt sauce | Style at Home

Ingredients

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