Salmon Cakes
September 23, 2021
For a great date night, try these salmon cakes for a real “wow!” factor! I won’t lie, I was a little hesitant to make these. I thought “oh maybe I should do a recipe with canned salmon and save some time. This recipe maybe a lot of work, etc.” In reality, these salmon cakes were actually pretty easy to prepare!
Notes on Preparation
While baking the salmon I used aluminum foil over the sheet pan which saved a lot of clean up. All you have to do is simply drizzled the olive oil over the salmon with a dash of sea salt and pepper, then use your hand to smooth it over the filet. Pop it in the oven and get to chopping and sautéing. You will know your fish is done when it flakes easily with a fork.
Before you know it the fish is done, cooled and your ingredients are ready to be mixed together into patties. You can coat the cutting board with almond flour you used to chop your veggies and reuse as a prep table for your patties. The almond flour coating will help give the patties a little extra crispiness and help them to stick less to your pan.
Selecting Your Salmon
When it comes to choosing which type of fish, I really like the data that the Monterey Bay Aquarium Seafood Watch puts out. This helps me to select sustainable fish options. In a perfect world, I would typically go for sock-eyed or wild caught salmon since the omgea-3 content is typically higher than in farm raised (which is often color enhanced through feed).
If you are on a budget, don’t sweat getting the salmon that is on sale for this recipe. If it were just the filet you were serving, then by all means select the best! But since this salmon is going to be mixed in with other ingredients any good looking fresh or frozen and thawed salmon will do the trick and still taste great.
Salmon Cakes
These easy to make salmon cakes are great for a crowd or meal prep!
Ingredients
- 1 pound fresh salmon
- 1/3 cup olive oil divided
- 1 medium red onion finely diced
- 1 medium bell pepper finely diced
- 2 cloves garlic minced
- 1/2 cup almond flour
- 2 large eggs beaten
- 2 tbsp mayonnaise or full fat plain Greek yogurt
- 1 tbsp Dijon mustard
- 1/3 cup fresh parsley finely chopped
- 2 tbsp fresh dill finely chopped
- 1 dash salt and pepper to taste
Lemon Dill Sauce
- 1/2 cup full fat plain Greek yogurt
- 1/2 cup mayonnaise
- 2 tbsp fresh dill finely chopped
- 1/2 medium lemon zested and juiced
- 1 dash pepper freshly cracked to taste
Instructions
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Preheat the oven to 425 degrees Fahrenheit. Prepare a large baking sheet by covering it with aluminum foil or lightly spraying with a high heat oil like avocado oil or coconut.
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Drizzle the salmon with a tablespoon of olive oil and generously season with salt and pepper. Cook for 10-13 minutes, or until just cooked through. Use a fork to test - if the filet flakes easily with a fork then it is done.
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While the salmon is cooking, dice the onion and bell pepper and chop the fresh dill and parsley.
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Remove the salmon from the oven and cool in the refrigerator for 10 minutes.
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While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion, garlic, and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool.
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Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the cooled onion and bell pepper along with the dill, parsley, mayonnaise, mustard, garlic, almond flour and eggs. Combine all ingredients with your hands until well mixed.
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Form the salmon mixture into 12 small patties with your hands and place them to the side.
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Serve the salmon patties with the lemon dill sauce.
Lemon Dill Sauce
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Add all ingredients to a small mixing bowl and stir to combine.
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Eleanor Baker MS, RD, LDN
Hi! My name is Eleanor, I have a love for delicious and nutritious dishes, the outdoors, great people, and good times! I am a Registered Dietitian and an enthusiast when it comes to learning about health and how I can help others to feel their best. Learn more about living vibrantly on my site and take your health to the next level with a more individual approach when you meet with me.