Salmon Cakes

I am a pretty bad foodie in that I’ve never really cared for salmon.  I will eat salmon sushi, but when it comes to a large fillet of salmon, I have a mental road block that goes back to one night when I under-cooked a piece of fish (while trying very hard to not over-cook it).  The health benefits of salmon, namely omega-3 fatty acids, are too important for me to swear it off forever, so in an effort to learn to love this fish, I started eating these salmon cakes for dinner.  I love the flavor of the onions and peppers (the bit of crunch is a huge plus when texture may be an issue for some) and pairing this with homemade tartar sauce makes it the perfect meal.

I started by gathering my ingredients and pre-heating the oven to 400°F.

When the oven was pre-heated, I seasoned the salmon with salt, pepper, and garlic powder, and separated one tablespoon of butter across both fillets.  The butter keeps the fish moist and tender while it cooks skin-side down for 15 minutes.

After 15 minutes the salmon should be cooked through.  I pulled the meat away from the skin and used a fork to break it apart in a large mixing bowl, which I then set aside to cool completely.

While the salmon was baking, I finely diced equal parts red onion and red bell pepper.

I melted another tablespoon of butter over medium heat and sauteed the peppers and onions until soft and slightly caramelized.  I removed them from the heat and let them cool slightly before adding them to the salmon.

While the onions and peppers cooled I made tartar sauce from mayo, spicy brown mustard, and no added sugar relish.  I also seasoned it with salt, pepper, and a little garlic powder before stirring with a spoon until combined.  I placed my tartar sauce in the fridge until service.

When both the salmon and peppers and onions were cool, I added an egg and the almond flour to the mixing bowl, along with salt and pepper.  You want to avoid cooking in the egg in the bowl, which is why it’s important to wait for the individual ingredients to cool.  I mixed the ingredients together until fully combined.

I formed the salmon mixture into 8 equal patties.  If you find there is too much liquid in the mixture, sprinkle in an extra tablespoon of almond flour at a time until it holds together.  I recommend putting these in the fridge for at least 30 minutes before cooking; I put them in the freezer for 15 minutes which worked great, too.  Over medium-low heat, I heated olive oil in a large pan and waited for it to get hot.  I cooked the salmon cakes in two batches, 4 at a time, to avoid over-crowding.  The exterior should be golden brown and the interior should be cooked through – approximately 5 minutes per side.  When the first 4 were done, I dried them slightly on paper towels to remove excess oil.  To finish, I plated the salmon cakes and add a spoonful of tartar sauce on top of each.  These are so fresh and hearty and taste absolutely wonderful.  They would make a wonderful dish at a dinner party, or even on a Tuesday night at home.  I am slowly coming around to eating more salmon, and these cakes have been a great place to start!

Salmon Cakes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 salmon cakes

Serving Size: 2.5 salmon cakes

Salmon Cakes


    Salmon Cakes
  • 1lb fresh salmon fillet
  • 1/2c diced red bell pepper
  • 1/2c diced red onion
  • 1/2c almond flour
  • 1 egg
  • 2tblsp butter, divided
  • 2tblsp olive oil
  • Salt
  • Pepper
  • Garlic powder
  • Tartar Sauce
  • 1/4c mayo
  • 2tsp spicy brown mustard
  • 1tsp no added sugar relish
  • Salt
  • Pepper
  • Garlic powder


  1. Pre-heat the oven to 400°F.
  2. Season the salmon with salt, pepper, and garlic powder and top with one tablespoon of butter; bake for 15 minutes skin-side down.
  3. Remove salmon meat from the skin and use a fork to break up into little pieces in a large mixing bowl; set aside.
  4. Dice red bell pepper and red onion.
  5. In a large pan, melt one tablespoon of butter over medium heat and cook the peppers and onions until soft and slightly caramelized.
  6. Add the peppers and onions to the salmon and let both cool completely.
  7. Once cool, add the egg, almond flour, salt, pepper, and garlic powder to the mixing bowl and stir thoroughly until combined. (If mixture is wet, add one tablespoon of almond flour at a time until mixture holds together.)
  8. Form mixture into 8 patties and refrigerate for 30 minutes, or freeze for 15 minutes.
  9. Combine the mayo, spicy brown mustard, relish, salt, pepper, and garlic powder to a small bowl and mix to create the tartar sauce; keep refrigerated until service.
  10. Over medium-low heat, add two tablespoons of olive oil to a large pan and let it heat through.
  11. Cook 4 salmon cakes at a time until golden brown on the exterior and cooked through inside, approximately 5 minutes per side.
  12. Repeat with 4 remaining salmon cakes.

Nutrtional Information

Per serving: 688 calories, 8g total carbs, 5g net carbs, 52g fat, 35g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Mari Ann

    These look really good. My mom used to make salmon patties using canned salmon, which I don’t care for much. I never considered fresh salmon. It’s a really good idea!

  2. Bridget

    I share your fear of undercooking fish! I am really excited to try these for my low carb “casserole club” at work. They look so tasty. Thank you for sharing this & all of your recipes.

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