Salmon fish cakes are a versatile dish, combining rich salmon with crispy, golden patties. Ideal for a quick dinner or an elegant appetizer, they’re loved for their simplicity. Easily customizable, you can enhance them with fresh herbs like dill or parsley, a zest of lemon, or spices like paprika or garlic powder. Serve with tangy tartar sauce, creamy aioli, or a fresh side salad to suit any palate or occasion.
Ingredients (Serves 2-3)
- 2 cooked Salmon fillets.
- 2 whole eggs
- 1/2 cup avocado mayo
- 1/4 cup Old Bay Seasoning
- 1/2 red onion chopped small
- 2 cloves garlic minced
- 1/2 cup celery chopped small
- 2 cups Almond Flour
- Avocado oil spray
- Sea salt and freshly Ground Black Pepper
For the dill aioli, mix together:
- 1 cup Garlic Avocado Oil Mayo
- 1 tbsp dried dill
- 1 tsp dijon mustard
- 1 whole lemon juiced
Instructions
For the salmon cakes:
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Mix all ingredients (except the spray) together in a bowl. Spray the bottom of a non-stick baking sheet (or air fryer liner) with the avocado oil. Using a large cookie scooper, scoop the salmon cakes and release on to the baking sheet.
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Do this until you are out of the mix. Bake the salmon cakes for 15 -20 minutes.
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Let the salmon cakes sit for 10 minutes prior to serving.
- Serve wit sliced spring onion, herbs and salad.