We’ve had Copper River Salmon several times over the past two weeks, mostly because it’s that time of year in the Pacific Northwest (and Alaska). I’ve been eating vegetarian for the past 3 months (and loving it, btw) but I couldn’t resist the idea of getting some healthy, cold-water salmon into my older son’s body. And he ate salmon for the first time – a major victory for my fish-averting kid. He did pile a ton of sea salt on it, but hey, it’s all good.
I finally have a bit of leftover salmon – just enough to test this recipe I’ve been planning for a while.
I use almond flour in place of the traditional panko or bread crumbs, but if you don’t eat nuts you can make this without the added almond flour. Besides almond flour, I tried them with coconut flour and they were ok (the texture was slightly unusual), so I prefer almond flour or no flour.
Tip The trick to keeping these cakes together in one piece and easy to flip, is to not make them too big. Keep them between 2 to 2.5 inches in diameter when you spoon them into the frying pan, and let the bottom fry for a while to give them a solid foundation. Don’t flip them until they’re browned around the edges and on the bottom, and feel solid when you slip a spatula under them. Also, these cakes are lactose-free when you use lactose-free yogurt. To make them dairy-free, substitute the yogurt with dairy-free yogurt or mayonnaise.
Salmon Cakes {Croquettes}
Ingredients
- 1.5 cups cooked salmon
- 1/2 cup dripped yogurt (aka Greek yogurt) or mayonnaise
- 1/4 cup diced green onions
- 2 tablespoons lime juice
- 2 teaspoons Dijon mustard or other mustard
- 1/8 teaspoon salt
- 1 large egg
- 1/4 cup blanched almond flour
- 2 tablespoons oil for frying
Instructions
- Combine all the ingredients, in order, and blend well (almost mashing the salmon) so you can form cakes that stay together.
- Add olive oil to a frying pan and bring to a steady low to medium heat.
- Spoon out the salmon mixture into cakes or patties that are no more than about 2.5 inches in diameter.
- Let the first side fry for a while (at least 6 minutes or so) to give them a solid foundation. Don't flip them to the other side until they're browned around the edges as well as on the bottom, and they feel solid when you slip a spatula under them.
- Flip each cake to the other side and fry for less time than the first side; just enough to brown them on this second side.
- Enjoy with a salad, on a salad, or any which way. They reheat well too!
These were absolutely delicious! I had some difficulty frying them in the pan, they wouldn’t hold up their shape so I scraped them out of the pan, reshaped and placed the cakes onto a baking sheet to bake instead and they turned out perfectly. will definitely make these again!
Good to hear! Thanks. Did you use fresh salmon or canned or ?
I am wondering if there is an egg substitute for this recipe. Perhaps apple sauce as a binder?
I think you can get away leaving the egg out if you use raw ground salmon. If you’re not following SCD, you can try using cooked salmon with a chia egg to replace the egg (but I haven’t tried this yet).
Thank you so much, this recipe is amazing! I’m 28yrs old and have never made salmon before,let alone any kind of seafood cakes! So I bought a fresh salmon fillet just for this recipe and had to learn how to bake a salmon fillet! I know, I sound like a sad case. I actually made this recipe for my 9 month old son (and myself) and I love them, and he loves them!! Super easy(ish) for a newbie Martha Stewart in the making!
Nice! Try the blackened salmon if you’re up for some spice. It’s my favorite. The secret to good cooking is having basic, fresh ingredients (in my opinion). Besthttps://comfybelly.wpengine.com/wp-admin/edit-comments.php#comments-form wishes, Erica
I made these for dinner tonight and my 15 month old devoured them. They were delicious!
I’m looking for great recipes like this to use up the last of
last years salmon – so you are an angel at the precise second I needed you! Emily Frugal Tips sent me to you BTW Thanks!>
Loved these, very moist. Great tip on the almond flour. Thank you!
Stopping in to say I loved this recipe so much I blogged about it! You can check the post on my blog.
[email protected] Emily’s Frugal Tips!
Thanks Emily!
Awesome! I love salmon cakes and your recipe sounds simple and delicious! Your photography is beautiful too.
Traditional Maryland Blue crab cakes don’t actually have any flour… but Blue crabs are hard to come by these days. I’m guessing you would used Dungeness in your area? Would love to see what kind of a recipe you come up with!
Thanks Heather. Yes, Dungeness, depending on the time of year. Nice to know about Blue crabs.
Thanks for the tip of using almond flour. Will have to try it the next time I make tuna or salmon cakes.
your salmon cakes look amazing! move on over crab!! 🙂
Thanks! How funny – I’ve been plotting to try crab cakes – just can’t decide what flour to use. Or none?
MMMMM,…Divine & fab salmon cakes! I loved them a lot!
Good to hear!
I am a fan of all types of seafood cakes and this one here is no exception. I am looking forward to using some of my home grown scallions to make these salmon cakes. They look absolutely delicious! Love your blog and thanks for sharing this awesome recipe 🙂 I also have a Korean stir fry fish cake to share with you if you are interested in making it here at: http://www.simplygoodeating.com/2011/06/korean-stir-fry-fish-cakes/
Enjoy!
More homegrown! Love it 🙂
I have been wanting to make salmon cakes for awhile now, just hadn’t pulled together a recipe. Yours looks delicious! Thanks
Hi. I have dill growing in my garden. Do you think the dill would work in your recipe? Thanks and I LOVE YOUR WEB SITE.
Thanks! I can’t see why dill wouldn’t work – it will probably taste great. Jealous of your fresh dill 🙂