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Wild Salmon Cakes with Dill

Wild Salmon Cakes with Dill

Makes 4-6 salmon cakes

Dill Sauce Ingredients

1/2 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder

Salmon Cake Ingredients

1 can (7.5oz) Wild Planet Wild Sockeye Salmon with Skin & Bones or Wild Pink Salmon with Skin & Bones, drained
2 Tbsp lemon juice plus zest
1 shallot, chopped
1/4 cup chopped bell pepper
1 tsp chopped fresh dill, parsley or both
2 tsp Dijon mustard
1 egg, beaten
3 Tbsp almond flour
1-2 Tbsp oil
1 ripe avocado, sliced
Butter lettuce leaves, for serving


Mix dill sauce ingredients in a small bowl and set aside. Place sockeye or pink salmon into a large bowl. Flake with fork, then add lemon juice and zest, shallot, bell pepper, dill and/or parsley, mustard, egg and almond flour. Mix to combine all ingredients, adding more almond flour if necessary to hold mixture together. Heat oil in medium skillet. Form salmon mixture into patties of desired size, sauté until browned and crispy on both sides. Drain on paper towels. Place on lettuce leaves, top with avocado slices and dill sauce.



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