Baked Salmon Cakes with Lemon Yogurt Dip

We used almond flour instead of panko or breadcrumbs to amp up the protein content of these salmon cakes. They’re really easy to make and are super flavorful, full of healthy fats, protein, and so many vitamins and minerals. Enjoy hot or cold!

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Baked Salmon Cakes with Lemon Yogurt Dip

Yield: 12 salmon cakes

Ingredients

Salmon Cakes

• 2 tablespoons olive oil, divided
• 2 stalks celery, diced
• 1 small red or yellow pepper, diced
• 1/2 red onion, diced
• 1/2 teaspoon sea salt
• 2 cans wild salmon (boneless + skinless)
• 2/3 cup almond flour or 1/2 cup whole wheat panko
• 3 tablespoons capers
• 1/4 cup chopped parsley
• 1 1/2 teaspoons Old Bay seasoning
• Couple grinds of black pepper
• 2 eggs
• 1 tablespoon dijon mustard

Lemon Yogurt Dip

• 1/2 cup plain whole milk yogurt
• 1/2 lemon, zested and juiced
• 1 teaspoon caper juice
• 2-3 tablespoons chopped fresh dill
• Pinch of sea salt
• Couple grinds of black pepper

Instructions

1. Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper and set aside.
2. In a large skillet or cast iron pan, add 1 tablespoon of olive oil, onion, celery, red or yellow pepper, and salt, and sauté until tender and softened. Set aside to cool completely.
3. Meanwhile, in a large mixing bowl, add the salmon, breaking it up into small pieces with a clean pair of hands. Add the almond flour, capers, parsley, Old Bay, pepper, eggs, and dijon, and finally the cooled vegetables, and combine well--the longer you mix the ingredients together, the better each cake will stay together.
4. Prepare 12 equal cakes of the salmon mixture by gently rolling ~1/4 of the mixture into a loose ball and lightly flattening it into a patty or cake and then evenly dispersing on the prepared baking sheet. Add the remaining olive oil to a small dish and brush a little on top of each salmon cake before placing in the oven.
5. Bake the salmon cakes for 10 minutes and then flip each over and bake for an additional 10 minutes until lightly golden on both sides.
6. While the salmon cakes are baking, make the yogurt dip by combining all of the ingredients into a small bowl and mixing well.
7. Once the salmon cakes are done baking, remove them from the oven and let cool slightly before enjoying them with the yogurt dip. Store any leftovers in an airtight container in the fridge for 2-3 days.

Copyright 2022, C. Knowles, Original Recipe

baked salmon cakes, baked salmon patties

dinner, appetizer

Mediterranean, American