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!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/08/15-minute-salmon-cakes-with-fresh-tartar-sauce/