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5.0 from 207 votes

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
21 mins
Servings: 6 servings
Calories: 296 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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:
  1. In a bowl, combine eggs, shallot, garlic, lemon zest, mustard, cumin, paprika and salt. Whisk until well combined.
  2. Add ½ cup almond flour, corn starch and the cubed salmon pieces and stir until thick and everything is distributed evenly.
  3. Place the remaining almond flour in an even layer on a small plate.
  4. Heat about 2 tablespoons of oil in a large pan over medium heat.
  5. 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.
  6. Cook the salmon patties in the oil, 3-4 at a time until golden brown on both sides, about 2-3 minutes per side.
  7. Remove the patties from the pan and drain on a paper towel. Cook the remaining salmon patties, adding more oil as needed.
  8. Serve warm with dipping sauce.

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

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

% 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.