Salmon Cakes
These salmon cakes have a restaurant quality taste to them but they are quick to make with minimal wholesome ingredients and gluten-free flour
Servings: 6 servings
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 cornstarch
- 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 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.
Nutrition
Calories: 296kcal | Carbohydrates: 7g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 419mg | Potassium: 435mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg
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