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 min
- Cook time
- 6 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon dried dill
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- 1
In a small dish, combine all the ingredients for the dipping sauce. Cover and set aside in the fridge until ready to serve.
- 2
Salmon cakes:
- 3
In a bowl, combine eggs, shallot, garlic, lemon zest, mustard, cumin, paprika and salt. Whisk until well combined.
- 4
Add ½ cup almond flour, corn starch and the cubed salmon pieces and stir until thick and everything is distributed evenly.
- 5
Place the remaining almond flour in an even layer on a small plate.
- 6
Heat about 2 tablespoons of oil in a large pan over medium heat.
- 7
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.
- 8
Cook the salmon patties in the oil, 3-4 at a time until golden brown on both sides, about 2-3 minutes per side.
- 9
Remove the patties from the pan and drain on a paper towel. Cook the remaining salmon patties, adding more oil as needed.
- 10
Serve warm with dipping sauce.