Description
These salmon cakes (salmon patties) are a delicious, protein rich recipe made with fresh salmon, herbs, and without breadcrumbs, panko, or flour. Easy enough to make on a weeknight but impressive enough to make for a dinner party! Crispy, loaded with flavor and nutrient dense. They are paleo, gluten free, dairy free, low carb, and keto friendly.
Ingredients
- 1 pound salmon filet or 2 packed cups leftover cooked and flaked salmon (to make with canned salmon see recommended ingredient adjustments in the notes below)
- 1 tablespoon avocado oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1 tablespoon avocado oil mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons mixed herbs – we love a combination of dill, chives, and parsley – can substitute with 3 teaspoons dried of the same herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2–4 tablespoons avocado oil for cooking
-
Garlic herb aioli, fresh herbs, and lemon wedges for serving
Instructions
- Cook and flake the salmon. Preheat the oven to 475 degrees. Place salmon filet on a baking sheet and rub with avocado oil, kosher salt, and black pepper. Transfer to the oven and bake until cooked through – about 15-20 minutes. Remove from the oven and allow to rest until cool enough to handle. Flake salmon using your hands or 2 forks, leaving the skin behind. Transfer to a bowl and move to the refrigerator while you prep and measure the remaining ingredients.
- Make the pattie mixture and chill. Add egg, mayonnaise, lemon juice, Dijon mustard, fresh herbs, garlic powder, onion powder, salt, and pepper to a large bowl. Add salmon last and stir thoroughly to combine. Move mixture to the refrigerator to chill for at least 20-30 minutes, or up to several hours to make it easier to handle. If making a sauce like this garlic herb aioli or any side dishes to serve with the salmon cakes now is the perfect time to do that.
- Shape and cook patties. Once salmon mixture has chilled and firmed up a bit, form into 4-6 medium to large cakes by pressing mixture together firmly in your hands. They’ll be delicate, but if they’re really not sticking together, add a little bit more mayo at a time until they stick well enough to hold their shape. In a large skillet heat 2 tablespoons avocado oil over medium high heat. When oil is hot, carefully add salmon cakes, making sure to not to crowd the pan. If your pan isn’t big enough to fit them all at once, cook in two batches (adding more oil as needed). Fry for 3-4 minutes per side (depending on how large they are), until golden brown, flipping carefully so that they don’t fall apart. Using two spatulas (one to hold from each side) can be helpful during this part.
- Serve and enjoy! Serve with herbed aioli and lemon wedges as desired. Enjoy!
Notes
To make with canned salmon: Instead of 1 pound of salmon, use three 6 ounces cans of salmon, drained well and flaked. Use 2 eggs instead of 1, and add an additional 1/2 tablespoon mayonnaise. These changes will make a slightly larger quantity of patties.
Storing in the refrigerator: Leftover cakes should keep in the refrigerator for 3-4 days in a sealed container.
Freezing: They can be frozen either before or after cooking. Either way, you’ll want to place them on a parchment lined sheet pan or large plate with space in between each patty to freeze for an hour or so before transferring them to a freezer safe bag or container. This will keep them from sticking together. They should keep in the freezer for up to 2 months, and should be thawed slowly in the refrigerator before cooking / reheating.
Reheating: For the best texture, I recommend reheating in a skillet with a small amount of oil over medium low heat, or in the oven at 350 until warmed through. They can also be warmed in the microwave for 1-2 minutes until hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: American