15 Minute Salmon Cakes with Fresh Tartar Sauce

Enjoying a cooling dinner after a long day in the sunshine is pure bliss.

Having a fear of heights while climbing a wall is the exact opposite. Kind of a deal breaker, actually.

Although I did get higher with each climb, set goals and pushed my personal limit, I think it’s fair to say that I was not made out to be a mountain climber.

But… we can’t be good at everything. Right?

And hey, red looks good on me. Don’t you think?


Look, look, no broken limbs!

In all honesty though, we had a good time… but I would much rather have been diving!

*sigh* soon!

We got home at 6pm last night – exhausted and starving. I haven’t picked up groceries in over a week, so the only somewhat exciting foods on hand were a can of salmon, stale homemade bread, eggs, and some herbs. Salmon cakes were the first thing that came to mind, so I went with it.

15 minutes later, we were eating taking pictures.

Then we ate.

15 minute Salmon Cakes with Fresh Tartar Sauce
Recipe type: Gluten free, Dairy free, Sugar free
Prep time: 
Cook time: 
Total time: 
Serves: 8 salmon cakes, 4 servings
I love these cakes. They’re quick, easy, and only dirty one bowl + frying pan. They’ll wow dinner guests, or knock you off your lunch break feet.
  • 12 ounces pink salmon, canned and drained or fully cooked fresh
  • 1 cup dry gluten-free breadcrumbs
  • 2 large organic eggs
  • ½ red bell pepper [yield: ⅓ cup] *see note
  • 2 green onions
  • ¼ cup fresh parsley
  • 2 tablespoon fresh dill
  • 1.5 tablespoon lemon juice
  • 2 tablespoon coconut oil
  1. In the bowl of your food processor, add eggs and whip on low for 1 minute. Add red pepper, green onion, parsley, dill, and lemon juice. Pulse for a couple of seconds to chop the pepper and breakup the herbs.
  2. Add salmon and breadcrumbs, pulsing quickly. If the mixture is too dry, add a bit more breadcrumbs. Form the mixture into 2 inch patties.
  3. Heat oil in a medium sized skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate.
  4. Serve with mixed greens and fresh tartar sauce, recipe below.
The cakes were a bit wet, but stayed together well once they were in the pan. To eliminate some of this ‘wetness’ you could try cutting the pepper separately, wrapping it up in a tea towel and ringing out some of the liquid. I bet this would do wonders!

View  Nutritional Information (once on page scroll down)

Fresh Tartar Sauce
Recipe type: Gluten free, Dairy free, Sugar free, Yeast free, Corn free
  • ¼ cup homemade mayo
  • 1 dill pickle, finely chopped
  • 1 tablespoon fresh dill
  • ¼ teaspoon dried parsley
  • 2 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 5-10 fresh chives, finely chopped
  1. Combine all ingredients in a medium sized bowl and serve!


Kevin’s Natural Lemonade

Kevin hates my stevia sweetened lemonade, so he sweetens his with homemade apple juice. It’s so delicious!

  • 1 cup filtered water
  • 1/2 cup homemade or not from concentrate apple juice
  • 2 tablespoon fresh lemon juice

Mix and serve. For added awesomeness, Kevin suggests replacing the filtered water with mineral water.

I made the patties, Kevin brought the drinks, and we sprawled out on the couch in preparation for Big Brother.

Is anyone else watching it this season? Absolutely mind-numbing, I know. But sometimes those are the best kind of shows!

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Comments | Leave Your Comment

  1. I’ve suffered from chronic candida since December, and have been on the candida diet on and off, but am on it for GOOD this time. I was super excited to stumble across your blog. I definitely can’t do all the recipes, but I can do many of them, which says a lot! I’m wondering what you would use as a substitute for gluten-free bread crumbs in these salmon cakes? I can’t do any bread period because of yeast and many of the carbs/grain, but I can do things like buckwheat flour, buckwheat groats… etc. Just curious what your ideas are?

    Thanks a million for this blog! I’m so excited to make the Coconut Almond Bark for a tea party on Saturday!

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