Salmon Cakes
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5.0
207 reviews
Excellent
Salmon Cakes
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These salmon cakes have a restaurant quality taste to them but they are quick to make with minimal wholesome ingredients and gluten-free flour
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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.
Equipments used:
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.
- * Please note the nutrition label does not include the cooking oil.
- 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 Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
7g
(2%)
Protein
21g
(42%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
419mg
(17%)
Potassium
435mg
(12%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
290IU
(6%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 419mg | 17% |
| Potassium | 435mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
207 reviews
Excellent
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