15 Minute Paleo Salmon Cakes with Lemon Dill Sauce

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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.

 salmon cakes with lemon dill mayo on plate with slices of lemons

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.

Formed uncooked salmon cakes on plate with Dill and 1/2 lemon

salmon cakes on platter with lemon dill sauce, lemon slices and dill on blue napkin

Salmon Cakes with Lemon Dill Sauce

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!


  • 1 14.75oz can wild caught Salmon, drained
  • 2 tsp fresh dill or 1 tsp dried (divided)
  • 2 tbsp coconut flour
  • zest of 1/2 lemon
  • 1 tsp salt divided
  • 1/4 tsp pepper
  • 1 tsp olive oil
  • 2 eggs
  • 1/4 tsp garlic powder
  • 2 tbsp avocado oil for frying
  • juice from 1/2 lemon, divided
  • 1/2 cup good mayo
  • 1/2 tsp drained, rinsed and chopped capers
  • 1 tsp dijon mustard


1. Combine canned salmon, 1 tsp fresh dill or 1/2 tsp dried, coconut flour, lemon zest, 1 tsp lemon juice, salt, pepper, eggs, garlic powder and olive oil and form into 6 patties. Set aside.

2. Preheat frying pan and add avocado oil. Cook patties for 5 minutes on each side until golden brown. Set on paper towel lined plate for 2 minutes.

3. Meanwhile, combine remaining lemon juice, 1/2 cup mayo, 1 tsp dijon mustard and capers and mix well.

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

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

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Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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  • Reply
    Melissa Griffiths
    October 22, 2017 at 12:28 am

    I’m loving all these recipes. I love that this uses such affordable ingredients. Yum!

  • Reply
    Daniela Modesto
    October 22, 2017 at 1:22 am

    Thanks so much Melissa! I try to be mindful of budget and time while eating well. I believe anyone can do it and I’m happy to see the message is coming across!

  • Reply
    August 2, 2018 at 3:32 pm

    I love salmon cakes! Never tried to make them myself, though. I’ll have to get on that!

    • Reply
      Daniela Modesto
      October 15, 2018 at 10:04 am

      You should definitely try Raia! So good! And easy of course!

  • Reply
    linda spiker
    August 2, 2018 at 10:45 pm

    Yum! I am a huge salmon fan!

    • Reply
      Daniela Modesto
      October 15, 2018 at 10:04 am

      Thank you Linda!! Me too! Such a huge fan!

  • Reply
    August 3, 2018 at 11:53 am

    Wow, your version is so beautiful. I love salmon cakes, and have eaten them my whole life — my Granny used to make them. Total comfort food that’s good for us! 🙂

    • Reply
      Daniela Modesto
      October 15, 2018 at 10:04 am

      Megan thank you so much! I agree 🙂

  • Reply
    October 15, 2018 at 8:46 am

    Absolutely fantastic. You describe this so easily so anyone can make it easily. It’s my pleasure to visit your blog. Keep it up.

    • Reply
      Daniela Modesto
      October 15, 2018 at 10:03 am

      Thank you so much, Jenny! It’s one of my all time favorite recipes and I make it all the time!

  • Reply
    joanna n.
    March 4, 2020 at 10:28 pm

    Because of being careful with ingredients, we’ve ditched canned seafood except for rare occasions. However, this may be one of those rare occasions! I’m wondering what do you think about Wild Planet salmon while pregnant? Thanks for this delicious-looking recipe!

    • Reply
      Daniela Modesto
      March 5, 2020 at 1:59 am

      I absolutely love wild planet salmon! I think they’re one of the ones that are the safest overall in terms of canned fish! I ate salmon once a week when pregnant with my children. The only thing I didn’t eat frequently was tuna. But salmon, I always enjoyed 🙂 Thank you again for reaching out!!

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