Salmon Cakes
User Reviews
5
Salmon Cakes
Description
Salmon Cakes are made by mixing chopped salmon with eggs, shallot, garlic, lemon zest, Dijon mustard, cumin, paprika, salt, almond flour, and cornstarch, then forming this mixture into patties coated lightly in almond flour. The patties are pan-fried in olive oil until they develop a golden crust on both sides, about 2 to 3 minutes per side. The accompanying dipping sauce, refrigerated until serving, combines mayonnaise with lemon juice, Dijon mustard, dill, black pepper, and salt to add a tangy and herbaceous contrast to the savory cakes.
The resulting salmon cakes offer a slightly crisp exterior with a moist, flavorful interior accented by spices and lemon zest. They can serve as an appetizer or main dish and pair well with the creamy, slightly tangy dill sauce for dipping. The recipe yields 4 to 6 patties, making it suitable for small gatherings or family meals.
Leftover patties can be refrigerated for a few days or frozen before or after cooking. When reheating frozen cooked patties, baking in the oven helps retain some crispness, although it may not be as crisp as fresh. Substitutions like canned salmon or different flours are possible but may alter texture and nutrition.
Ingredients
- 1 pound salmon skin removed and finely chopped, fillets
- 2 egg large
- 1 shallot minced
- 2 garlic minced, cloves
- 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 dill dried
- 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
- To freeze, place individual patties in a single layer before or after cooking; thaw overnight in the fridge or reheat from frozen in a 400°F oven for 7-10 minutes.
- For best results, use fresh salmon and almond flour, but canned salmon and all-purpose flour can be acceptable substitutes.
- The nutrition info provided does not account for the cooking oil used during frying.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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