Description
These salmon cakes are a delicious and healthy meal option, featuring tender chunks of salmon mixed with almond flour, fresh herbs, and lemon zest. Pan-fried to golden perfection, they are crispy on the outside while tender and flavorful on the inside. Perfectly paired with tartar sauce and lemon wedges, they make a satisfying dish for lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 ½ lb salmon (skin removed and cut into chunks)
- ½ cup almond flour
- 2 tablespoons minced parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 green onions, finely minced
- 1 large egg
- Zest from ½ lemon
- 2 tablespoons olive oil
For Serving
- Lemon wedges
- Minced parsley
- Tartar sauce
Instructions
- Prepare the Salmon Mixture: Line a small baking sheet with parchment paper. Place the salmon chunks, almond flour, minced parsley, salt, pepper, green onions, egg, and lemon zest into a food processor.
- Pulse Salmon: Pulse the food processor several times until the mixture is combined but still chunky. Avoid over-processing to prevent the salmon from turning into a paste; the texture should remain chopped.
- Form Patties: Transfer the mixture into a bowl and mix well by hand. Shape the mixture into eight even patties and place them on the prepared baking sheet. Refrigerate uncovered for 30 minutes to help them set.
- Cook the Salmon Cakes: Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the salmon cakes to the pan and cook for 4-5 minutes until the bottom is golden brown. Carefully flip each patty and cook for an additional 4-5 minutes until both sides are golden and the cakes are cooked through.
- Serve: Plate the salmon cakes and garnish with minced parsley on top. Serve warm with lemon wedges on the side and tartar sauce for dipping.
Notes
- Do not over-process the salmon in the food processor to maintain a good texture.
- Refrigerating the patties before cooking helps them hold together better in the pan.
- Use a non-stick pan to prevent sticking and ensure easy flipping.
- Serve immediately for best texture and flavor.
