Salmon Cake

Love this recipe, you can make the cakes smaller and use them in sliders.


Salmon Cake
Serves: 6 salmon cakes
  • Salmon Cakes
  • 20 ounce salmon, boneless and skinless
  • 1 large egg, lightly beaten
  • 1 cup almond flour separate in 2 (or breadcrumbs if you are not paleo)
  • 3 tablespoons of mayonnaise
  • 1 tablespoon chopped cilantro
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon Old Bay Seasoning
  • 1 tablespoon fresh lemon juice, plus wedges for serving
  • Freshly ground pepper
  • Sauce
  • ½ cup of mayonnaise
  • 2 garlic cloves, minced
  • Zest and juice of ½ lime (more if needed)
  • 3 tablespoons of chopped cilantro
  • 1 to 2 tablespoons of wasabi paste
  • salt and pepper to taste
  • water if necessary to thin it
  1. Preheat the oven to 400 degrees F.
  2. Cook the salmon, shred it
  3. Mix the salmon, egg, ½ cup of almond flour and 3 tablespoon of mayonnaise, cilantro, lemon zest and Old Bay in a bowl.
  4. Gently form into eight ¾-inch-thick patties and freeze until just firm, about 5 minutes.
  5. Meanwhile, make the Sauce: mix all the ingredients under sauce and adjust the taste with salt and pepper, reserve
  6. Put the remaining ½ cup of almond flour (or gf breadcrumbs) in a shallow bowl. Press the salmon cakes in the almond flour to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side.
  7. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.
  8. Serve with the sauce.


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