Ingredients
- 1 lb wild-caught salmon (cooked and flaked)- We recommend THIS company.
- 1/2 cup almond flour
- 2 large eggs
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper
- 2-3 tbsp butter, ghee, or tallow (for frying)
Optional Add-ins:
- 1 tbsp capers, chopped
- Zest of 1 lemon
Instructions
- Prepare the Mixture:
- In a large mixing bowl, combine the flaked salmon, almond flour, eggs, parsley, dill, garlic powder, onion powder, sea salt, and black pepper. Mix gently until the ingredients come together. If the mixture is too wet, add a bit more almond flour; if too dry, add an extra egg or a splash of water.
- Shape the Cakes:
- Divide the mixture into 6-8 equal portions. Shape each portion into a patty about 1/2 inch thick.
- Heat the Pan:
- Heat a large skillet over medium heat. Add butter, ghee, or tallow and allow it to melt and coat the pan.
- Cook the Salmon Cakes:
- Place the salmon cakes into the skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Serve:
- Transfer to a plate lined with a paper towel to remove any excess fat. Serve warm with a squeeze of lemon, a dollop of avocado mayo, or alongside a fresh green salad.
Tips:
- For a finer texture, pulse the salmon mixture briefly in a food processor before shaping the patties.
- Store leftover salmon cakes in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a skillet for best results.
Enjoy your healthy and delicious wild salmon cakes!
