I was laughing as I wrote an email to my grandfather the other day that I decidedly do not like cooked salmon. I mean, it was just a few years ago that I accepted raw salmon as a viable (and delicious) meal (in moderation of course). 

So here I am posting a Salmon Cakes recipe. In my defense, I have been actively TRYING to like cooked salmon. I did a gut test a few years back and I guess cooked salmon is a superfood my gut loves but my taste buds hate. Enter – salmon cakes. Like crab cakes, but salmon!

What I like about these beauties is that they are not too fishy and not too dry. I have attempted these dozens of times and finally have perfected the mix. It’s also getting easier to shave off the skin, pro-tip: use a sharp knife!

Anyway, if you are like me and still working on your fish palate, these are an incredible way to dip your toe into it. With only a few ingredients and simple preparation, you can prep them ahead of time and pan sear when you are ready for dinner. 

Let me know what you think!

INGREDIENTS

1.5 lbs fresh salmon (skin off – either from the store or shave off yourself with a sharp knife)

2 shallots

1 egg

2 tbsp. fresh dill

¼ cup almond flour

1 tbsp. old bay seasoning

Salt & pepper

Dash of arrowroot or cassava flour for outside coating

Optional toppings: avocado, tzatziki, extra dill, jalapeno

Serving Size: 4

INSTRUCTIONS

• Cut the salmon into small pieces and mince in a food processor. 
• Combine shallots (diced), fresh dill (finely chopped), old bay seasoning, egg, almond flour, salt and pepper in a bowl. 
• Gently combine salmon with the mixture.
• Refrigerate for 10 minutes to firm up.
• Roll salmon mixture into balls then flatten to the desired cake thickness (I like 1-2 inch thick rounds). 
• Gently coat the outside of the cake with arrowroot or cassava flour.
• Heat oil in a large skillet and cook each patty until golden brown on both sides. Approx. 5 minutes each side. 
• Enjoy!