Simple And Healthy Salmon Cakes with Lemon Dill Sauce

These simple and healthy salmon cakes with lemon dill sauce make for a speedy weeknight dinner that takes just 10 minutes to cook!

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 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 delicious homemade mayo (but store-bought can work too).

And aside from the tasty mayo, one of my favorite things about these salmon patties are how inexpensive they are 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, I'm happy.

Top Tips + FAQs

Paleo salmon cakes are a tried and true favorite in my house. And with a few ingredients you likely already have in your pantry, you can create this simple dish in just a few minutes.

Ingredients Needed

• Salmon
• Coconut flour
• Eggs
• Fresh dill
• Lemon
• Garlic powder
• Salt & pepper
• Mayonnaise
• Capers

Making Salmon Patties

Step 1. Combine canned salmon, 2 rounded teaspoon fresh dill or 1 teaspoon dried, coconut flour, lemon zest, 1 teaspoon lemon juice, salt, pepper, eggs, garlic powder, and olive oil, and form into 6 patties. Set aside. If you want to find out how to zest a lemon, check out this helpful post on how to zest a lemon.

Step 2. Preheat the frying pan and add extra virgin or avocado oil (or the oil of your choosing). Cook patties for 5 minutes on each side until golden brown. Set on a paper towel-lined plate to rest for 2 minutes.

Step 3. Meanwhile, combine remaining lemon juice, ½ cup mayo, 1 teaspoon dijon mustard, and capers and mix well.

Serve with your favorite sides and plenty of lemon dill sauce and a wedge of lemon.

Why Do You Need Coconut Flour?

If you’re following a keto, paleo or grain-free lifestyle, you know that coconut flour is life. It is versatile and works in so many dishes. In this one, not only does it add flavor, but it acts as the essential binding agent, keeping the salmon cakes from falling apart. And don’t worry - you won’t be able to taste coconut at all.

What Oil Should You Salmon Cakes In?

I prefer avocado oil as it can stand high heat. But if you could use olive oil or extra virgin olive oil as well and that should be fine.

Salmon cakes are by far one of the easiest weeknight dinners and may become a recipe you keep on hand for those "I don't know what to make for dinner" days.

Do You Need Fresh Dill?

I think fresh dill works best in this recipe but feel free to substitute with with dried, if fresh is not available.

A beautiful pair-with suggestion is this quick Asian pickled cucumbers recipe, which is refreshing and light!

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📖 Recipe

Simple And Healthy Salmon Cakes with Lemon Dill Sauce

Yield: 6

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Paleo Salmon Cakes with Lemon Dill Sauce make for a speedy weeknight dinner that take just 10 minutes to cook! They're paleo and whole 30 too!

Print

Ingredients

• 1 14.75oz can wild-caught Salmon, drained
• 2 rounded teaspoon fresh dill or 1 teaspoon dried (divided)
• 2 tablespoon coconut flour
• zest of ½ lemon
• 1 teaspoon salt divided
• ¼ teaspoon pepper
• 1 teaspoon olive oil
• 2 eggs
• ¼ teaspoon garlic powder
• 2 tablespoon avocado oil or extra virgin olive oil for frying
• juice from ½ lemon, divided
• ½ cup good mayo
• ½ teaspoon drained, rinsed and chopped capers
• 1 teaspoon dijon mustard

Instructions

1. Combine canned salmon, 2 teaspoon fresh dill or 1 teaspoon dried, coconut flour, lemon zest, 1 teaspoon lemon juice, salt, pepper, eggs, garlic powder, and olive oil and form into 6 patties. Set aside.
2. Preheat the frying pan and add avocado oil. Cook patties for 5 minutes on each side until golden brown. Set on a paper towel-lined plate for 2 minutes.
3. Meanwhile, combine remaining lemon juice, ½ cup mayo, 1 tablespoon fresh dill, 1 teaspoon Dijon mustard, and capers and mix well.
4. Serve with your favorite sides and plenty of lemon dill sauce and a wedge of lemon.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Spicely Organic Garlic Powder 1 Lb Bag Certified Gluten Free
• 
  BetterBody Foods 100% Pure Avocado Oil Naturally Refined Cooking Oil Non-GMO 16.9 Ounce Keto & Paleo
• 
  Anthony's Organic Coconut Flour, 4lbs, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
• 
  Wild Planet, Wild Pink Salmon, 6 Ounce, Pack of 12

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 106mgSodium: 514mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 18g