Salmon Cakes

Everybody’s got a recipe for a salmon cakes, so here’s mine! I used to hate salmon cakes growing up – I’m not sure if my taste buds have changed or it’s because my Mom was making some kind of crazy cake! I just remember eating with canned english peas and ketchup – eww, gross.  My Momma is a phenomenal cook and we still laugh about those days when no one would eat them.  The good news is not only do I love these salmon cakes, so do my kids! Hope you enjoy too!



2 6 oz. cans wild caught salmon (we use Wild Planet brand)

1 egg
2 minced garlic bulbs
1/2 small grated onion – roughly 1/4 cup
1/2 tbs fresh chopped dill
1/2 teaspoon sea salt
dash of pepper to taste
  1. Drain all the water from the cans of salmon.
  2. Mix all ingredients together until well formed.
  3. Gently form 6 small patties.
  4. In a skillet, we used a cast iron, heat a generous amount of cooking fat in the bottom of pan.  Once the fat is hot, gently add patties.  Cook first side about 5 minutes on medium heat, then flip to the other.  Turn heat down to medium-low and cook until the center is hot.


Since there is no flour holding these patties together, they are a little delicate to keep together until you brown the first side. We prefer our patties flour free, but you can always add about 2 tbs almond flour to help keep them together if you prefer a more stable type of patty.  I personally think if you can figure out how to get the hang of the working with it flourless you will never go back to adding flour!

These would also taste great with a garlic-dill aioli or dairy free ranch on top!