Salmon Cakes

4.99 from 69 votes

These salmon cakes have a restaurant quality taste to them but they are quick to make with minimal wholesome ingredients and gluten-free flour

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 6

Total Time 21

Servings servings

Calories 296kcal

Author Yumna Jawad

Equipment

Ingredients

1 pound salmon fillets skin removed and finely chopped
2 large eggs
1 shallot minced
2 garlic cloves minced
1 tablespoon lemon zest
2 teaspoons dijon mustard
1 teaspoon paprika
1 teaspoon cumin
1 cup almond flour divided
1 tablespoon corn starch
½ teaspoon salt
Olive oil for cooking

Dipping sauce:

3 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon dried dill
¼ teaspoon freshly cracked black pepper
¼ teaspoon salt

Instructions

In a small dish, combine all the ingredients for the dipping sauce. Cover and set aside in the fridge until ready to serve.

Salmon cakes:

In a bowl, combine eggs, shallot, garlic, lemon zest, mustard, cumin, paprika and salt. Whisk until well combined.
Add ½ cup almond flour, corn starch and the cubed salmon pieces and stir until thick and everything is distributed evenly.
Place the remaining almond flour in an even layer on a small plate.
Heat about 2 tablespoons of oil in a large pan over medium heat.
Scoop ¼ cup of salmon mixture and form into round patties, about ½ - ¾” thick. Coat each side of the patties in a thin layer of almond flour. Makes 4-6 patties.
Cook the salmon patties in the oil, 3-4 at a time until golden brown on both sides, about 2-3 minutes per side.
Remove the patties from the pan and drain on a paper towel. Cook the remaining salmon patties, adding more oil as needed.
Serve warm with dipping sauce.

Video

Notes

Storage: These are best served immediately, but you can store leftovers in the fridge in an airtight container for up to 3 days.

Freezing Instructions: You can also freeze the individual patties before or after cooking. Thaw overnight in the fridge before cooking or reheat from frozen if already cooked in the oven at 400°F for 7-10 minutes. They will not be as crisp this way.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of fresh salmon, you can make these with canned salmon.
Instead of almond flour, you can use all-purpose flour.
Instead of dijon mustard, you can use mayonnaise or just skip it.

* Please note the nutrition label does not include the cooking oil.

Nutrition