Lemon-Dill Salmon Cakes (Gluten Free)

Gluten Free Paleo Weeknight Salmon Patties Yogurt Dill Lemon Sauce

Hey you! 

Ladies are always asking us for help with easy, fun dinner recipes that they can prep in advance and get on the table before they, or their kiddo(s), go into meltdown mode. 

The first step to success in this endeavor is Batch cooking. If you have not done so already, it is high time you get our free Success in Six, which includes a guide to batch cooking whole grains & roasted veggies. 

I'm always trying to find ways to eat more salmon, as it's probably the number one most nutritious food for women. (Read more about it in this post on Fertility Foods). 

I absolutely love this recipe because it achieves both goals  of easy, healthy meal prep and getting in more omega3s.  But, let's be real. What I mostly love is that these salmon cakes are crazy-delicious! They are super easy to prepare, store well in the freezer, pack-well for lunch the next day and whole family wants to eat them. Win! 

Hope you love them too! 

Love & Zest,

Anna

 

Salmon Cakes With

Lemon-Dill Yogurt Sauce

Ingredients

  • 14.75 oz can of salmon (ideally wild caught like this one
  • 1/2 cup capers (drained)
  • 2 tbsp ground lemon-pepper
  • 1 tsp salt
  • 1 small onion, very finely chopped
  • 2 ribs of celery, very finely chopped
  • 4 tbspcoconut flour (this makes the recipe gluten free, but you can substitute any kind of flour on hand). 
  • 2 eggs
  • 1/2 cup fresh dill, lightly chopped + 2 tbsp fresh dill for garnish 
  • 2 tbsp olive oil or butter for pan-searing 
  • Optional toppings: Plain yogurt, fresh chives & lemon juice

Preparation

  1. In a large bowl break the salmon up with a fork and mix in all of the remaining ingredients except the cooking oil and 2 tbsp of fresh dill. Mix thoroughly. 
  2. Set your burner to medium high and add ~1 tbsp oil or butter to a large skillet (I like using a toxin-free non stick pan).
  3. With your hands (yes, it gets messy!) shape into ~14 patties, roughly 2" wide. 
  4. Add the patties to your pan and cook until the sides are golden brown, roughly 3 - 4 minutes on each side. It usually takes 2-3 batches, depending on the size of your pan. 
  5. Top with plain yogurt, chives a squeeze of lemon and fresh dill

You can always make extra, form the patties, wrap them individually in saran wrap and freeze them until you're ready to enjoy them. Why not make your future life a little easier and a little more delicious?! 

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Grain Free Salmon Cakes For Easy, Healthy & Light Lunch
Gluten and Grain Free, Paleo weeknight dinner Salmon Patties