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Crispy salmon cakes on white plate with lemon dill sauce

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!

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For the salmon cakes:

  • 1/4 cup olive or neutral 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
  • 1/4 teaspoon freshly ground black pepper

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


Prepare the salmon cakes:

  • Combine the salmon, mayo, almond flour, eggs, lemon juice, zest, dill, dijon and pepper to taste in a large bowl with a fork.
  • Divide the salmon mixture into (8) cakes about 1/2" thick.
  • 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.
  • 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:

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


  • 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!


Serving: 1salmon cake, Calories: 321kcal, Carbohydrates: 4g, Protein: 17g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 21g, Cholesterol: 79mg, Sodium: 216mg, Fiber: 1g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!