These delicate salmon cakes are grain-free, flavorful and healthy. They are a great alternative to crab cakes. Unlike heavier fish cakes, these are really delicate. They are perfect served with a salad or you can go against the whole grain free thing and eat them on a sandwich like J did. I love salmon broiled simply with olive oil, salt and pepper. However, J isn’t such a fan of plain salmon, but he will eat it if it is dressed up a bit. He really loved these, and they are a great use of my leftover plain salmon. That makes this recipe pretty perfect in my book.
Grain-Free Salmon Cakes
Adapted from Balanced Bites
8-10 oz. salmon fillet, cooled and flaked
1/4 onion, very finely chopped
1 clove garlic, finely chopped
2 tbsp dijon mustard
1 tbsp coconut flour
2 tbsp finely chopped chives (Dill or parsley would also work well.)
zest and juice from 1 lemon
1 tsp of salt
1/2 tsp of pepper
Enough oil for shallow frying (sunflower, coconut or any high heat oil you prefer)
Combine all of the ingredients in a large bowl. Shape the cakes into portions of about 2 tablespoons each using your hands. They will be delicate and can be arranged on a plate prior to cooking. Heat a pan over medium high heat and add enough oil to fully cover the bottom. Once the pan is heated, gently add the cakes without crowding them. When they are brown on one side, carefully flip them. Once cooked, serve immediately. I think they are great with fresh lemon and a light sprinkling of sea salt.