Description
These Salmon Cakes are a delicious and healthy dish made with fresh salmon, almond flour, and aromatic herbs. Crispy on the outside and tender on the inside, they’re perfect for a quick lunch or dinner, served with lemon wedges and tartar sauce for added zest and flavor.
Ingredients
Scale
Salmon Cake Ingredients
- 1 ½ lb salmon (skin removed and cut into chunks)
- ½ cup almond flour
- 2 tablespoons minced parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 green onions, finely minced
- 1 large egg
- Zest from ½ lemon
- 2 tablespoons olive oil
For Serving
- Lemon wedges
- Minced parsley
- Tartar sauce
Instructions
- Prepare the Salmon Mixture: Line a small baking sheet with parchment paper. In a food processor, combine the salmon chunks, almond flour, minced parsley, salt, pepper, green onions, egg, and lemon zest. Pulse several times until ingredients are mixed but the salmon remains chunky—avoid over-processing to prevent it from becoming a paste.
- Form Patties: Transfer the mixture to a bowl and mix well by hand. Shape the mixture into eight evenly sized patties and place them on the prepared baking sheet. Refrigerate the patties uncovered for 30 minutes to help them set.
- Cook the Salmon Cakes: Heat olive oil in a large non-stick frying pan over medium-high heat. Add the salmon cakes to the pan carefully. Cook each side for 4-5 minutes or until golden brown and cooked through. Flip gently to keep patties intact.
- Serve: Plate the salmon cakes and garnish with additional minced parsley. Serve with lemon wedges alongside and a dollop of tartar sauce for dipping to enhance the flavors.
Notes
- Do not over-process the salmon in the food processor to maintain texture.
- Chilling the patties before cooking helps them hold together better.
- Use a non-stick pan and sufficient oil to prevent sticking and promote even browning.
- Adjust seasoning according to taste before forming patties.
- These salmon cakes can be made ahead and reheated gently in a pan or oven.
