Since my sister in-law and brother will be moving in about a month from now, I’m trying to help them clean out their house and pantry/fridge! Last night, I decided that I would make salmon patties/salmon cakes from some wild salmon in their freezer. I saw a recipe float through my newsfeed on Facebook from one of the many pages I follow (honestly, I’ve tried looking for the post, and Facebook seems to have hidden it from me, otherwise I would post the original link here). It was a recipe for paleo salmon cakes using almond flour as a binder and fresh herbs. Well, we didn’t have almond flour at the house, but plenty of sliced almonds left in the pantry, so I decided to go for it!
Salmon cakes recipe
approx. 1 1/2-2 pounds fresh or frozen wild salmon (thawed)
1/2 cup almond flour
various spices (I used pepper, salt, garlic, rosemary, thyme, dill, fennel seed)
In a food processor (I have a Ninja blender here), mix together the almond flour and spices together. Ok, first, since I didn’t have almond flour originally, I ground up about 3/4 cup sliced almonds until they were in smaller-ish pieces (not quite small enough to be considered flour, but it worked, so there), then I threw in my spices. I’m a “keep adding until the smell/taste is right” kind of girl, so I didn’t measure any of the spices. But, going off of what I did end up putting in, I would say it was about a tsp of black pepper, salt, garlic, rosemary, and thyme, about 1 Tbsp dill week, and 1/2 tsp of fennel seed. I mixed all of the almond “flour” and spices together (really, I just smelled the mixture to see if I wanted that in my salmon, which I did!).
Melt a good amount of butter in a large skillet over med to med-high heat. I probably used 2-3 Tablespoons of butter. I didn’t want to patties to stick! 🙂
If your salmon comes with the skin on, remove the flesh from the skin. My salmon happened to be boneless already, but if your salmon has bones in it, now is the time to remove them. No one wants to eat a salmon patty and get jabbed in the mouth with a huge salmon bone. (Tip- get salmon that it more tail piece than center cut. Way less bones to deal with!)
Throw the salmon into the food processor with the spice mixture. Gently blend/pulse until combined, but be careful not to over-blend. Scrape your salmon mix onto a plate and form your patties! I made 5 patties from the mixture. Put the patties in the heated skillet. Flip after about 3-4 minutes. You just want the sides to be golden brown. You don’t need to over cook the patties (which I did, sadly). Serve warm or cold.
Yummy! I served the salmon on a bed of mixed salad greens (which I only dressed in lemon juice, olive oil, salt and pepper). I saved a couple small wedges of lemon for the top of the salmon patty. Next to the greens, I added about a half cup of brown rice & lentils that I had soaked all day (wanted to make sure I properly prepared my grains and legumes!), and then cooked right before dinner. Of course, I added some more butter, and seasoned with salt and better. I’m super excited that I have leftovers for lunch or dinner tonight!!