Paleo Salmon Cakes with Lemon Dill Sauce make for a speedy weeknight dinner that take just 10 minutes to cook! They’re paleo, whole 30 and make the perfect meal for anyone who loves salmon.
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 a delicious home made mayo (but store bought can work too).
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 I’m happy. 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.
Tips for making Paleo Salmon Cakes with Lemon Dill Sauce
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.
What do you need for making Paleo Salmon Cakes with Lemon Dill Sauce?
What you need for these easy cakes is canned salmon, coconut flour, eggs, dill, lemon, garlic powder, salt & pepper, mayo and capers.
Why do you need coconut flour?
If you’re following a 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 actually be able to taste coconut at all.
What’s the best oil for frying the salmon cakes?
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.
Paleo Salmon Cakes with Lemon Dill Sauce
- 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 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
How to cook Paleo Salmon Cakes with Lemon Dill Sauce
- 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.
Sat. Fat (grams)
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