Crispy Salmon Patties with Lemon Dill Sauce

Crispy Salmon Patties with Lemon Dill Sauce are healthy, satisfying and perfect for an easy dinner or appetizer. They’re low carb, gluten-free and come together in about 30 minutes! This recipe is extremely versatile as well, and can be served as an appetizer, for lunch along with a side salad, or alongside your favorite side dishes. There’s simply no going wrong with salmon cakes.

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 502 kcal per serving

Ingredients

¼ cup - oil
15 ounces - canned wild salmon
2 tablespoons - mayo
2 tablespoons - almond flour
1 - egg
1 tbsp - fresh lemon juice
½ tbsp - lemon zest
1 tbsp - fresh dill
1 tbsp - dijon mustard
⅛ tsp - black pepper
½ cup - mayo
1 tbsp - dill
1 tbsp - fresh lemon juice
1 tbsp - lemon zest
a pinch of salt

Instructions

Combine the salmon, mayo, almond flour, eggs, lemon juice, zest, dill, dijon and pepper to taste in a large bowl with a fork. Divide the salmon mixture into (4) cakes about 1/2" thick.
Heat the oil over medium high heat in a large cast iron skillet or sauté pan. There should be enough oil to coat the bottom of the pan.
Add the salmon cakes to the hot pan. Cook 2-3 minutes per side or until golden brown and crisp. Be sure there is a good crust on the bottom before flipping or the cake can fall apart. Cook on the other side and place on a platter and keep warm.
Place all sauce ingredients into a small bowl and whisk well to combine. Taste and adjust the seasoning as necessary.
Serve the salmon cakes topped with the lemon dill sauce and serve with your favorite side. Enjoy!

Nutrition