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.

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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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.
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.
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.
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.
Serve the salmon cakes with minced parsley on top, lemon wedges on the side, and some tartar sauce for dipping.

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.