Crispy Salmon Cakes with Lemon Dill Sauce

Crispy Salmon Cakes with Lemon Dill Sauce are low carb, grain free salmon cakes served with a creamy, no mayo lemon dill sauce!

Crispy Salmon Cakes with Lemon Dill Sauce are low carb, grain free salmon cakes served with a creamy, no mayo lemon dill sauce! {Paleo, GF}

I’m guilty of making the same dish over and over again, then for whatever reason,  I take a brief hiatus from said dish and end up forgeting all about it. 

Does this happen to anybody else???

I grew up eating salmon cakes, AKA salmon patties.  My mom made them often, and they were a meal that I always looked forward to.

I used to make salmon cakes often when my kids were little, and they loved them too.  I have no idea why I stopped making them, but I did.  And somehow I forgot all about them for years.  

I decided to revisit them a couple of weeks ago, so I developed this recipe for Crispy Salmon Cakes with Lemon Dill Sauce.  My family devoured them!

I realize that I’ve done my family members a huge disservice by forgetting about salmon cakes, so I made them again last week.  My husband gushed over them, the boys inhaled them, and I knew that I needed to share the recipe with you stat. 🙂

Crispy Salmon Cakes with Lemon Dill Sauce are low carb, grain free salmon cakes served with a creamy, no mayo lemon dill sauce! {Paleo, GF}

Crispy Salmon Cakes with Lemon Dill Sauce

Salmon cakes are reminiscent of crab cakes, which I love.  This version is low carb and grain free, so they’re the perfect option for both keto and paleo diets.

These salmon cakes are extremely flavorful with the additions of dijon mustard, lemon juice, zest and fresh dill.  They’re like a flavor explosion!

The binding agents in the salmon cakes are eggs and almond flour.  I also added vegan mayo (or use regular!), which really helps the cakes hold together better.

What’s the best type of salmon to use for salmon cakes?

Fresh salmon filets or canned salmon may be used for salmon cakes.  As long as it’s wild salmon, it’s all good!  

I’ve never used fresh salmon for my salmon cakes as I have a hard time pulverizing a beautiful, fresh filet.  Plus, canned salmon is more affordable and it’s already cooked.  

To prep canned salmon, simply drain and remove the skin.  You can remove the bones as well, but they’re completely edible and loaded with calcium.  They also add some crunchiness!

How do you keep salmon patties from falling apart?

The trick to keeping the salmon patties from falling apart is achieving an even, crispy sear on the bottom of the salmon cake before flipping.  This will take 2-3 minutes, depending on how hot your pan is.  

The more golden brown and crispy your salmon cake is, the better!

Crispy Salmon Cakes with Lemon Dill Sauce are low carb, grain free salmon cakes served with a creamy, no mayo lemon dill sauce! {Paleo, GF}

What are side dishes for salmon cakes?

Salmon cakes are amazing as an appetizer, topped with a creamy sauce (think tartar sauce or roulade).  Serve as lettuce wraps, atop greens or simply as-is.  

Crispy salmon cakes make great burgers or sliders as well!  Top with the lemon dill sauce, or a cabbage slaw.

If you’re serving the salmon cakes as a main dish, serve with rice, roasted potatoes, salad or slaw.  

How to make Crispy Salmon Cakes with Lemon Dill Sauce

Once the salmon is prepped, add all salmon cake ingredients to a large bowl, excluding the oil for the pan, and combine with a fork.  Divide the mixture into (8) cakes about 1/2″ thick.

crispy-salmon-cakes-lemon-dill-sauce-process-collage-1

Heat a cast iron skillet or sauté pan over medium high heat with a shallow layer of oil.  Fry for 2-3 minutes until a nice golden brown crust has formed evenly on the bottom.  Flip and repeat.

crispy-salmon-cakes-lemon-dill-sauce-process-collage-2-flavorthemoments

Be sure to work in batches as necessary so that you don’t overcrowd the pan.  

Combine all ingredients for the lemon dill sauce in a small bowl.

Recipe Tips and Substitutions

I highly recommend using a cast iron skillet as it helps to achieve the perfect, golden brown crust.  Whatever type of pan you use, be sure that the cake is evenly crispy on the bottom to prevent the cake from falling apart once flipped.

The vegan mayo may be substituted for Greek yogurt or regular mayo.

You may prepare the salmon cakes with crackers or panko breadcrumbs instead of almond flour if you’re not following a gluten-free or low carb diet.

Parsley, chives or scallions are great substitutes for the dill!

Crispy Salmon Cakes with Lemon Dill Sauce are low carb, grain free salmon cakes served with a creamy, no mayo lemon dill sauce! {Paleo, GF}

Side dishes you’ll love!

Coleslaw with Creamy Curry Dressing

Creamy Coconut Rice

Granny’s Rice Pilaf

Grilled Corn, Pepper and Zucchini Salad

Crispy Salmon Cakes with Lemon Dill Sauce

Yield: 8 salmon cakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Crispy Salmon Cakes with Lemon Dill Sauce are low carb, grain free salmon cakes served with a creamy, no mayo lemon dill sauce!

Crispy Salmon Cakes with Lemon Dill Sauce

Ingredients

For the salmon cakes:

  • About 1/4 cup olive oil, for frying
  • (2) 14.75 ounce cans wild salmon, drained, skin removed (bones do not need to be removed, and they're loaded with calcium!)
  • 4 tablespoons mayo
  • 4 tablespoons almond flour*
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons dijon mustard
  • pepper, to taste

For the lemon dill sauce:

  • 1/2 cup vegan mayo, such as Vegenaise (I used soy free)
  • 1 tablespoon freshly chopped dill
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • salt and pepper, to taste

Instructions

Prepare the salmon cakes:

  1. Combine the salmon, mayo, almond flour, eggs, lemon juice, zest, dill, dijon and pepper to taste in a large bowl with a fork.
  2. Divide the salmon mixture into (8) cakes about 1/2" thick.
  3. Heat the oil over medium high heat in a large cast iron skillet or sauté pan. There should be enough oil to coat the bottom of the pan.
  4. Working in batches so as not to overcrowd the pan, add the salmon cakes to the hot pan. Cook 2-3 minutes per side or until golden brown and crisp. Be sure there is a good crust on the bottom before flipping or the cake can fall apart! Cook on the other side and place on a platter and keep warm. Repeat with any remaining salmon cakes, adding additional oil as needed.

Prepare the lemon dill sauce:

  1. Place all sauce ingredients into a small bowl and whisk well to combine. Taste and adjust the seasoning as necessary.
  2. Serve the salmon cakes topped with the lemon dill sauce and serve with your favorite side. Enjoy!

Notes

  • I highly recommend using a cast iron skillet as it helps to achieve the perfect, golden brown crust. Whatever type of pan you use, be sure that the cake is evenly crispy on the bottom to prevent the cake from falling apart once flipped.
  • *The vegan mayo may be substituted for Greek yogurt or regular mayo.
  • You may prepare the salmon cakes with crackers or panko breadcrumbs instead of almond flour if you're not following a gluten-free or low carb diet.
  • Parsley, chives or scallions are great substitutes for the dill!

Nutrition Information:

Yield:

8

Serving Size:

1 salmon cake

Amount Per Serving: Calories: 321 Total Fat: 26g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 79mg Sodium: 216mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 17g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. This information includes an entire 1/4 cup olive oil, though you may not need it all.

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