Salmon Cakes Recipe

Why You’ll Love This Recipe

This recipe is not only incredibly easy to make but also packed with delicious flavors. The fresh salmon provides a rich and tender texture, while the almond flour adds a subtle nutty flavor and lightness. The addition of green onions and parsley brings freshness, and a hint of lemon zest adds a citrusy brightness. Whether you serve them for dinner or as an appetizer, these cakes are bound to become a family favorite. Plus, they are naturally gluten-free thanks to the almond flour, making them a great option for those with dietary restrictions.

Ingredients

• 1 ½ lb salmon (skin removed and cut into chunks)
• ½ cup almond flour
• 2 tablespoons minced parsley
• 1 teaspoon each salt and pepper
• 2 green onions, finely minced
• 1 large egg
• Zest from ½ lemon
• 2 tablespoons olive oil
• Lemon wedges, minced parsley, and tartar sauce (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Line a small baking sheet with parchment paper. Place the salmon, almond flour, parsley, salt, pepper, green onions, egg, and lemon zest in your food processor.
2. Pulse several times until the salmon is mixed but still chunky. Be careful not to over-process the salmon or it will turn into a paste. The mixture should look chopped (see notes for making without a food processor).
3. Transfer the mixture to a bowl and mix well. Form the salmon into eight patties and place them on the prepared baking sheet. Put them in the fridge, uncovered, for 30 minutes.
4. Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the salmon cakes to the pan and cook for 4-5 minutes, until golden on the bottom. Carefully flip the salmon cakes and cook for another 4-5 minutes on the other side until golden and cooked through.
5. Serve the salmon cakes with minced parsley on top, lemon wedges on the side, and some tartar sauce for dipping.

Servings and Timing

• Servings: 8 salmon cakes
• Prep time: 15 minutes
• Resting time: 30 minutes
• Cook time: 10 minutes
• Total time: 55 minutes

Variations

• Make it Crispy: For extra crunch, coat the cakes in cornstarch or panko breadcrumbs after they rest in the fridge.
• Use Different Fish: If you don’t have salmon, you can substitute it with other fish like Steelhead or Coho, both of which have a similar texture and flavor.
• Gluten-Free: The recipe already uses almond flour, making it naturally gluten-free. You can also substitute with gluten-free breadcrumbs if preferred.
• Add Veggies: For added nutrition, you can mix in finely chopped vegetables like bell peppers, zucchini, or spinach into the salmon mixture.

Storage/Reheating

• Storage: Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, place the cakes in a frying pan over medium heat for 3-4 minutes per side until warmed through and crispy on the outside. Alternatively, you can reheat them in a preheated oven at 350°F for about 10 minutes.

FAQs

Can I use canned salmon for this recipe?

Yes, canned salmon can be used as a substitute for fresh salmon. Just be sure to drain it well before using.

How can I make sure my salmon cakes don’t fall apart?

To prevent the cakes from falling apart, be gentle when mixing and forming the patties. If they seem too soft, refrigerate them longer to firm up before cooking.

Can I make the salmon cakes ahead of time?

Yes, you can make the salmon cakes up to a day in advance and store them in the refrigerator. Just cook them when you’re ready to serve.

Can I freeze these salmon cakes?

Yes, these salmon cakes can be frozen before or after cooking. Place them in a single layer on a baking sheet, freeze, and then transfer them to an airtight container or freezer bag. They’ll last up to 3 months in the freezer.

Can I use a different type of flour besides almond flour?

Yes, you can substitute almond flour with quick oats, breadcrumbs, or any other flour you prefer.

What should I serve with salmon cakes?

These salmon cakes pair wonderfully with a side of vegetables, a fresh salad, or even some crispy fries. They are also great with a simple dipping sauce like tartar sauce or a lemon aioli.

How do I know when the salmon cakes are cooked through?

The salmon cakes should be golden brown on the outside and fully cooked inside, with no raw salmon showing. You can use a thermometer to check the internal temperature; it should be 145°F.

Can I make these salmon cakes without a food processor?

Yes, you can chop the salmon by hand into small pieces if you don’t have a food processor. Just be sure to chop it finely, and mix gently to avoid overworking the mixture.

Can I add spices to the salmon cakes for extra flavor?

Absolutely! You can add spices like paprika, cayenne pepper, or garlic powder to give the cakes more depth and heat.

How do I remove the skin from the salmon?

You can remove the skin by using a sharp knife. Start at the tail end of the fish and carefully slide the knife between the skin and the flesh, working your way down the fillet.

Conclusion

These Salmon Cakes are an easy, flavorful dish that combines the richness of salmon with the lightness of almond flour for a delicious, tender bite. Whether you’re looking for a healthy weeknight dinner or a dish to serve at a party, these cakes are sure to satisfy. Simple to make, customizable to your taste, and full of fresh ingredients, they’re a meal everyone will enjoy.

Salmon Cakes Recipe

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• Author: Chef Sara
• Total Time: 55 minutes
• Yield: 8 salmon cakes
• Diet: Gluten Free

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Description

Delicious and healthy salmon cakes made with fresh salmon, almond flour, and a hint of lemon zest, offering a light twist on a traditional favorite.

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Ingredients

1 ½ lb salmon (skin removed and cut into chunks)

½ cup almond flour

2 tablespoons minced parsley

1 teaspoon each salt and pepper

2 green onions, finely minced

1 large egg

Zest from ½ lemon

2 tablespoons olive oil

Lemon wedges, minced parsley, and tartar sauce (for serving)

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Instructions

1. Line a small baking sheet with parchment paper. Place the salmon, almond flour, parsley, salt, pepper, green onions, egg, and lemon zest in your food processor.
2. Pulse several times until the salmon is mixed but still chunky. Be careful not to over-process the salmon or it will turn into a paste. The mixture should look chopped.
3. Transfer the mixture to a bowl and mix well. Form the salmon into eight patties and place them on the prepared baking sheet. Put them in the fridge, uncovered, for 30 minutes.
4. Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the salmon cakes to the pan and cook for 4-5 minutes, until golden on the bottom. Carefully flip the salmon cakes and cook for another 4-5 minutes on the other side until golden and cooked through.
5. Serve the salmon cakes with minced parsley on top, lemon wedges on the side, and some tartar sauce for dipping.

Notes

Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 2-3 days.

The cakes can be reheated in a frying pan or oven to maintain their crispiness.

For extra crunch, coat the cakes in cornstarch or panko breadcrumbs after resting in the fridge.

These cakes can also be made with canned salmon, just be sure to drain it well.

If the cakes seem too soft, refrigerate them for a little longer to firm up.

These salmon cakes are versatile; try adding spices like paprika or cayenne pepper for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 salmon cake
• Calories: 250
• Sugar: 0g
• Sodium: 350mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 55mg