These cute little salmon cakes make for the perfect addition to your Easter brunch spread. Serve them on a big platter with boiled eggs, pickles, toast, avocado, etc… for a festive feast! If you’re not serving these for brunch, you could make the patties larger and turn them into salmon burgers OR keep them small and use them in a grain bowl or on top of a salad. They also are a nice accompaniment to this week’s pasta. The options are endless!
Ingredient Highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
Servings 20 small cakes
Prep Time 15 minutes 
Cook Time 6 minutes Ingredients
- 1 lb wild salmon, bones removed, cooked, skin removed, (about 2 ¾ cups flaked or canned)*
- ½ cup fresh dill, chopped
- ½ cup almond flour
- 2 tbsp dijon mustard
- 1 large egg
- ½ tsp kosher salt
- ½ tsp black pepper
- Olive oil, for frying
- Fresh dill, for topping
- Chopped red onion, for topping (optional)
For the cream cheese:**
- ½ cup (4 oz) plain cream cheese
- ¼ cup finely chopped dill pickles (or use capers)
For the platter (optional):
- Boiled eggs
- Sliced Pickles
- Pickled red onions (recipe + video)
- Avocado slices
- Fresh dill
- Toast
- *To cook raw salmon, add to a parchment lined baking sheet. Drizzle with oil and rub around to coat. Bake at 350F for 10-15 minutes, depending on thickness. Once cooked and cooled enough to handle, remove the skin and flake it up (also take out any bones!). Let it cool completely before making the cakes (it’s best to do this a day before so the salmon is cold/firmer). You should end up with about 2 ¾ cups flaked salmon.
- **You could also top these with a dollop of sour cream, plain Greek yogurt, or just smear with plain cream cheese. Be sure to top with plenty of finely chopped pickles if you’re not mixing them in.
Instructions
- In a large bowl, add cooked/flaked salmon, dill, almond flour, mustard, egg, salt, and pepper. Mix thoroughly to combine. Form into small cakes/patties (about 20-22).
- In a medium bowl, mix together the cream cheese and pickles.
- In a large skillet over medium-high heat, add enough oil to generously coat the pan(about 2-4 tablespoons depending on how large your pan is). Once the oil is hot and shimmering, place the patties in the skillet, pressing down gently with a spatula to flatten. Cook for 3-5 minutes per side, or until deeply golden brown. Transfer to a paper towel lined plate, wipe out any debris in the skillet, and repeat with remaining patties (remember to add enough oil to coat the pan generously!).
- Serve the patties topped with the dill pickle cream cheese, fresh dill, red onion (optional), and some black pepper.
Items you can prep ahead (optional)
- Cook 1 lb wild salmon, remove the skin/bones, and flake it up(about 2 ¾ cups)
- Finely chop ¼ cup dill pickles
- Make dill pickle cream cheese
- Make salmon mixture + form patties
- Prep any additional items you may want for your platter (boil eggs, pickle red onion)
Substitutions:
- This recipe cannot be made vegan or vegetarian. Recommend making these Sundried Tomato Quinoa Burgers instead, but turn them into small patties!
- Use any fresh green herb in place of dill.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up leftover salmon cakes in the microwave until warmed through OR gently reheat them on the stovetop to get them crispy again. You could also warm them in a 250F oven.
- Leftover cakes are delicious with this week’s pasta recipe.
- Have it for breakfast on an English muffin topped with a fried egg.
- Add it on top of salads or bowls with some fresh spring veggies and a dollop of sour cream or yogurt and dill.
- Make a spring salmon hash!
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