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. These are so amazing! I used almond flour instead of the gf breadcrumbs and it worked perfectly. I can’t wait to have the one that I had left over for lunch today!

    • So awesome to know that almond flour works. Thanks for reporting back, Terri! So happy that you liked them. Enjoy your lunch :)

  2. This was wonderful…My mother hardly compliments me on my food. But this time, it was “very good!” From my mother, an expression of high praise.

    Thank you

    • That’s great, Avril! I’m happy that you and your Mother had a nice evening. Glad one of my recipes could be a part of it :)

  3. Just wanted to thank you. My husband and I tried this recipe, and it was so easy and delicious! Really glad we discovered your website!

    • Hi Mya, I’m so happy that you two liked it! Thanks for stopping by and leaving a message :)

  4. I only used 1/4 cup of the flaxmeal. I’ve used it in lentil burgers, as well.

  5. These were really good. I could not find gluten-free breadcrumbs, so I used flax meal, and the burgers still held together nicely.

    • Thanks for sharing the adjustment you made to the recipe, Rachel! Good to know flax meal worked, I’ve always wondered if it could pass as breadcrumbs.

  6. Made these tonight for my brother and myself for dinner (using only egg whites for my own salmon cakes since I’m allergic to the yolk, sadly). AWESOME! They were delicious… and I’m looking forward to lunches and dinners with the leftovers for the rest of the week! :)

    As you warned, they did not stick together very well when being formed, but the egg helped glue them together once they were cooking in the pan. I wonder if adding ground flax would help as an additional binding element? Also, I copied “eva @5FruitsNVeggies” and served plain Greek yogurt alongside them, mixed with a little additional dill and lemon juice. It was a fantastic dinner. Thank you!

  7. I just made this tonight. Instead of red bell pepper I used carrots, and instead of one full cup of breadcrumbs, I used a half a cup walnuts, and a half a cup breadcrumbs. Made a sauce out of soy free veganaise,Dijon mustard, and honey. It was delicious and the patties held together nice. Thanks for sharing!

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