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
Author: 
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.
Ingredients
  • 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
Instructions
  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.
Notes
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
Author: 
Recipe type: Gluten free, Dairy free, Sugar free, Yeast free, Corn free
 
Ingredients
  • 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
Instructions
  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. Hai Leanne,

    I love those salmoncakes! I made them with a spinach salde. And my 2 year old daughter eat them too.
    I thinks you’re blog is great. I live in Amsterdam ( The Netherlands) so not everything is availible here, but I always make the recipes work.

  2. i just made these last night!….i followed your recipe completely–had all the ingredients…..i was concerned that my patties were not sticking together when i was forming them before putting them on the pan….but i made them ahead of time and put them into the fridge for a while, and that helped to bind it just enough to get them onto a sizzling pan….
    because i had been in the kitchen for way too long already (try 3 hours yesterday!) i did not make your tartar sauce, but my girls were satisfied with a dollop of plain yogurt on top….
    great recipe—ps i used raw salmon—did not pre-cook it and it worked fine!
    thank you

  3. I just finished enjoying these salmon cakes and I had to jump right on the site and say that they were awesome! I’m trying to squeeze in some more seafood in my diet and this was a quick, easy and delicious recipe that I will no doubt try many times to come. Thanks for the recipe and the site. I’ve got you bookmarked and I look forward to trying some more of your recipes.

    -Richard

  4. I totally stumbled across your blog for the first time today…but felt the urge to comment! I made similar salmon cakes for the first time a couple of weeks ago and they were super yummy! But the real reason I’m commenting is because obviously you and I are the only ones watching BB! It can be such a train wreck but yet, even without cable television at our house, my hubs and I find ourselves watching Brachel each week annoy us/fascinate us! haha…sometimes mindless things like that are fun, aren’t they?

    • I thought I was alone in the BB watching! Last night annoyed us so much… yet we will continue to watch. I find it so fascinating. Thanks for your comment, I was beginning to worry!

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