Salmon Cakes Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8 salmon
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Calories
299 kcal
Salmon Cakes Recipe
Description
This recipe starts with mixing chopped skinless salmon with grated red onion, which adds subtle pungency without cooking, fresh parsley, half of the almond flour, seasoning, eggs, and lemon zest and juice to bind and flavor. The remaining almond flour is used to coat formed salmon patties, gently passing them between the hands to shape without compressing too tightly, preserving the cakes' texture and preventing crumbling.
The patties are refrigerated briefly to set before pan-frying in neutral oil until golden and cooked through, resulting in a crisp exterior and moist interior. The avocado tartar sauce is prepared by mashing ripe avocado with lemon juice and thinning it with cold water to resemble mayonnaise consistency, then mixing in capers, parsley, Dijon mustard, and chopped gherkins. This sauce adds creamy texture and bright, tangy notes.
These salmon cakes offer a gluten-free alternative using almond flour, with the note that tapioca starch or cornstarch can be substituted for a higher carb, lower fat option if preferred. Serving the cakes with the avocado tartar enhances their flavor and moisture.
Ingredients
Salmon Cakes
- 1 ¼ lbs. salmon skin removed and chopped very small
- ½ red onion grated (see notes)
- ½ cup parsley minced
- 1 ¾ cup almond flour divided (see notes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large egg
- lemon about 1 ½ tablespoons, zest and juice from ½ lemon
- neutral cooking oil for the pan, generic cooking oil
Avocado Tartar Sauce
- ½ avocado ripe
- lemon about 1 ½ tablespoons, juice from ½ lemon
- 1 tablespoon capers chopped
- 1 tablespoon parsley minced
- 1 teaspoon Dijon mustard
- 4 gherkins chopped
Instructions
- Line a baking sheet with parchment paper. In a large bowl, mix the salmon, grated onion, parsley, ½ cup of the almond flour, salt, pepper, eggs, lemon zest, and juice.
- Place the remaining 1 ¼ cups of almond flour in a shallow bowl. Using a ¼ cup measuring cup, take a scoop of the salmon and drop it into the almond flour. Sprinkle some almond flour on top then carefully pick up the salmon. Very gently, pass the salmon back and forth between your hands a few times to form a patty. Do not try and squish the salmon or it will fall apart. (See the blog post for tips.)
- Place the salmon patty on the parchment-lined baking sheet and repeat with the remaining salmon to make 8 patties. Put the cakes into your fridge, uncovered, while you make the sauce, about 10 mins.
- Using a fork, mash the avocado until it is creamy. Add just enough cold water (2-3 tablespoons) so that it is the consistency of mayonnaise. Mix in the remaining ingredients and set aside.
- Heat the oil in a large, non-stick frying pan over medium-high heat. Working in 2 batches, add the salmon patties to the pan with the top side (dry side) facing down. Cook the salmon cakes for 4-5 minutes on each side, or until browned and cooked through. Be gentle when turning them over to prevent them from cracking. Serve with some lemon wedges and the avocado tartar sauce on the side.
Notes
- Grate the red onion using large holes to avoid needing to cook it before mixing.
- Almond flour coats the patties to provide structure and gluten-free crispness.
- For a higher carbohydrate and lower fat version, tapioca starch or cornstarch can replace almond flour in the coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8salmon
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1 salmon cake with tartar sauce | |
| Calories | 299kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 21g | 42% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 384mg | 16% |
| Potassium | 466mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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