Have you ever walked by the canned fish isle and thought, "oh my god, that looks amazing"? Yeah me neither. But I have figured out a way to make a can of salmon pretty damn delicious. Salmon cakes are one of the simplest dishes you can make with a can of salmon and a few other ingredients.
Once upon a time, I used to make these cakes with breadcrumbs and saltines. But when I completely overhauled my diet, I had to find a way to make them taste great without all the added gluten. Admittedly it took a few tries to nail the recipe down.
Once I changed my diet, I also had to part ways with traditional tartar sauce. Salmon cakes without tartar sauce make about as much sense as Bonnie without Clyde or PB without J. So I set out to make my own. Since I generally like a little intuitive play in the kitchen, I just used ingredients that made sense to me, starting with the wonderful Primal Kitchen Mayo. Look, regular mayo tastes pretty good, but let's not kid ourselves - it's filled with soybean or canola oil - ingredients I try to stay away from as much as possible. So I was delighted to find Primal Kitchen's avocado oil based mayo, which has elevated many a recipe! If you haven't gotten your hands on it yet, I highly recommend. it.
And aside from the tasty mayo, one of my favorite things about this dinner is how inexpensive it is to make. If you want to go all out and get super expensive canned salmon, feel free but for me as long as it's wild caught and the lining is BPA free, I'm good. I'm particular enough about other food and spend way too much money on it in general that I feel pretty good when I can actually be frugal.
By far one of the easiest weeknight dinners, this may just become one you keep on hand for regular "I don't know what to make for dinner" days. It will come in handy, I promise!
- Prep time: 5-10 minutes
- Cooking time 10 minutes
- Serves 4
For salmon cakes:
- 1 14.75oz can wild caught Salmon, drained
- 1 tsp fresh dill or 1/2 tsp dried
- 2 tbsp coconut flour
- zest of 1/2 lemon
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp olive oil
- 2 eggs
- 1/4 tsp garlic powder
- 2 tbsp avocado oil for frying
For lemony dill sauce:
- 3 tbsp Primal Kitchen Mayo
- 3 tsp lemon juice
- 1/2 tsp drained, rinsed and chopped capers
- 1/4 tsp fresh dill (again, you can use dry)
- 1/2 tsp dijon mustard
- heavy bottom frying pan such as cast iron or stainless steel
- medium mixing bowl
- small mixing bowl
Combine all ingredients under salmon cakes aside from avocado oil and form into 6 patties. Set aside. Preheat frying pan and add avocado oil. Cook patties for 5 minutes on each side until golden brown. Set on paper towel lined plate.
Meanwhile, combine all ingredients under lemon dill sauce and mix well.
Serve with your favorite sides and plenty of lemon dill sauce and a wedge of lemon.