Description
These delicious Salmon Cakes are made with fresh chunked salmon, almond flour, and a blend of herbs and seasonings, pan-fried to golden perfection. Perfect as a tasty, protein-rich appetizer or main dish, served with lemon wedges and tartar sauce for a delightful burst of flavor.
Ingredients
Scale
Salmon Cake Mixture
- 1 ½ lb salmon, skin removed and cut into chunks
- ½ cup almond flour
- 2 tablespoons minced parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 green onions, finely minced
- 1 large egg
- Zest from ½ lemon
For Cooking and Serving
- 2 tablespoons olive oil
- Lemon wedges (for serving)
- Minced parsley (for garnish)
- Tartar sauce (for dipping)
Instructions
- Prepare the Salmon Mixture: Line a small baking sheet with parchment paper. In a food processor, combine the salmon chunks, almond flour, parsley, salt, pepper, green onions, egg, and lemon zest. Pulse several times just until the salmon is mixed but still chunky — avoid over-processing to prevent turning the mixture into a paste.
- Form the Patties: Transfer the mixture to a bowl and mix well by hand. Shape the mixture into eight equal-sized patties. Place the patties on the prepared baking sheet and refrigerate uncovered for 30 minutes to help them firm up.
- Cook the Salmon Cakes: Heat the olive oil in a large non-stick frying pan over medium-high heat. Once hot, add the salmon cakes carefully to the pan. Cook for 4-5 minutes on one side until golden brown. Gently flip each cake and cook an additional 4-5 minutes on the other side until golden and cooked through.
- Serve: Transfer the cooked salmon cakes to a serving plate. Garnish with extra minced parsley, and serve with lemon wedges and tartar sauce for dipping.
Notes
- Be careful not to over-process the salmon mixture to maintain a good texture.
- Chilling the patties before cooking helps them hold their shape better during frying.
- You can substitute almond flour with regular breadcrumbs if not gluten sensitive.
- Serve immediately for best texture and flavor; salmon cakes are best enjoyed fresh.
