• Diana

Salmon Cakes with Lemon Dill Sauce

Updated: Apr 8

Serves 4 plus leftovers



· ½ C paleo mayonnaise like Primal Kitchen

· 1 TB fresh dill, finely chopped or 2 tsp dried

· ¼ lemon juiced

· Salt and pepper

Salmon Cake

· 1 14.75-oz cans of Premium Wild Alaska Pink Salmon (I use Black Top brand), drained

· ½ onion, diced

· 1 red bell pepper, diced

· 1-2 cloves garlic

· 2 eggs, beaten

· ½ C almond flour

· 1 TB Dijon mustard

· 2 tsp dried parsley

· 2 TB fresh dill, finely chopped or 2 tsp dried

· ¼ - ½ tsp cayenne (optional)

· Salt and pepper


1. Preheat oven to 375 degrees F.

2. Combine all of the sauce ingredients together in a small bowl and whisk together.

3. Heat the oil in a cast iron skillet or large sauté pan on medium-high heat. Sauté the onion, pepper, and garlic until slightly brown and soft. Remove from heat and let cool.

4. Remove skin and bones from canned salmon.

5. Add salmon with remaining ingredients. Combine all ingredients until well mixed.

6. Form the salmon mixture into 4-6 patties with your hands.

7. Bake on a well-greased pan for 20 minutes flipping halfway through.

8. Cakes can also be pan-fried in a little olive/avocado oil for 3-4 minutes per side.

Make Ahead:

1. To freeze before baking, form the salmon mixture into patties and place on a lined baking sheet. Freeze for 1 hour. Remove the patties from the freezer, wrap individually in plastic wrap, and store in an airtight container for up to 3 months.

To bake frozen salmon patties directly from the freezer: remove the salmon patties from the freezer wrapping and place on a lined baking sheet. Bake for 30 minutes at 375 degrees F, flipping halfway through.

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