Salmon typically makes it in my dinner recipe rotation a couple of times a week, but sometimes I get bored with a plain filet. I’ve made salmon cakes before – previously with quinoa – so I wanted to give a grain-free rendition a go. The first time I tested it, I used tiger nut flour; the second time with almond flour. Both are great options! The salmon shines through, and when paired with a paleo tartar sauce (recipe also below), the combination is delicious.
Grain-Free Salmon Cakes
For the salmon cakes
- 1 lb fresh salmon
- sea salt and black pepper for seasoning
- 2 tablespoons avocado oil or olive oil
- 1 medium white onion diced
- 3 cloves garlic minced
- 1 egg beaten
- 1/3 cup almond flour or tiger nut flour
For the paleo tartar sauce
- 1/2 cup paleo mayonnaise (like Primal Kitchen brand)
- 1 teaspoon fresh or dried dill
- 1 tablespoon lemon juice
- 1 teaspoon whole grain mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Preheat oven to 400˚F. Line a baking sheet with parchment paper and place the salmon skin-side down. Season with salt and pepper. Bake uncovered for 15 to 18 minutes. Remove from oven and set aside to slightly cool.
- While the salmon is baking, cook the onions and garlic. Heat a large skillet over medium heat and add the avocado or olive oil. Add the onions and garlic and cook 7-8 minutes until onions are translucent. Remove the skillet from heat.
- Place the salmon in a large bowl (removing the skin) and flake with a fork. Add the onions, garlic, beaten egg, and almond or tiger nut flour.
- Using your hands form patties of desired size. Using the same skillet you cooked the onions and garlic, reheat it over medium heat.
- Cook patties 4-5 minutes on one side and flip. Cook 3-4 more minutes or until sides are golden brown. Enjoy immediately, topping with paleo tartar sauce.
- To make the paleo tartar sauce: place all ingredients in a bowl and whisk until combined.