Delicious Salmon Cakes with Fresh Tartar Sauce

*Salmon Cakes


  • 12 ounces pink salmon, canned and drained or fully cooked fresh
  • 1 cup dry gluten-free breadcrumbs
  • 2 large organic eggs
  • 1/2 red bell pepper [yield: 1/3 cup] *see note
  • 2 green onions
  • 1/4 cup fresh parsley
  • 2 tbsp fresh dill
  • 1.5 tbsp lemon juice
  • 2 tbsp coconut oil


  1. In the bowl of your food processor, add eggs and whip on low for 1 minute. Add red pepper, green onion, parsley, dill, and lemon juice. Pulse for a couple of seconds to chop the pepper and breakup the herbs.
  2. Add salmon and breadcrumbs, pulsing quickly. If the mixture is too dry, add a bit more breadcrumbs. Form the mixture into 2 inch patties.
  3. Heat oil in a medium sized skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate.

****NOTE –  Because of the juice from the peppers the cakes may/ may not become a bit moist or “wet” , to eliminate some of this ‘wetness’ you could try cutting the pepper separately, wrapping it up in a tea towel and ringing out some of the liquid.

*Fresh Tartar Sauce


  • 1/4 cup mayo (can be light or low fat mayo)
  • 1 dill pickle, finely chopped
  • 1 tbsp fresh dill
  • 1/4 tsp dried parsley
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 5-10 fresh chives, finely chopped


Combine all ingredients in a medium sized bowl and serve!


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