Lemon-Dill Salmon Cakes
These salmon cakes achieve all of our dinner time desires; easy, quick, healthy, the whole family loves them and they're packed with naturally-occurring omega-3 fats, making them a superfood for fertility, pregnancy and beyond.
But, let's be real.
What we really love is that these salmon cakes are crazy-delicious!
They store well in the freezer and pack-well for lunch the next day so make a big batch and feel like a winner.
You got this, mama!
Lemon-dill Salmon Cakes (gluten free)
- 14.75 oz can of salmon (ideally wild caught like this one)
- 1/2 cup capers (drained)
- 2 tbsp ground lemon-pepper
- 1 tsp salt
- 1 small onion, very finely chopped
- 2 ribs of celery, very finely chopped
- 4 tbsp coconut flour (this makes the recipe gluten free, but you can substitute any kind of flour on hand).
- 2 eggs
- 1/2 cup fresh dill, lightly chopped + 2 tbsp fresh dill for garnish
- 2 tbsp olive oil or butter for pan-searing
- Optional toppings: Plain yogurt, fresh chives & lemon juice
- In a large bowl break the salmon up with a fork and mix in all of the remaining ingredients except the cooking oil and 2 tbsp of fresh dill. Mix thoroughly.
- Set your burner to medium high and add ~1 tbsp oil or butter to a large skillet (I like using a toxin-free non stick pan).
- With your hands (yes, it gets messy!) shape into ~14 patties, roughly 2" wide.
- Add the patties to your pan and cook until the sides are golden brown, roughly 3 - 4 minutes on each side. It usually takes 2-3 batches, depending on the size of your pan.
- Top with plain yogurt, chives a squeeze of lemon and fresh dill.
I always make extra patties and freeze them for a later date when batch cooking just didn't happen that week.
Why not plan for a future that's a little easier and a little more delicious?!
Hope you love them!