Golden Herb
Salmon Cakes.
Crispy on the outside, tender on the inside. A fuss-free way to get your Omega-3s using simple pantry staples.
Simple Heart Health
Kitchen Team
Published
Jan 2026
Why This Recipe Works
Pantry Power
We use Wild Planet Wild Pink Salmon. It’s sustainably caught and skinless/boneless, meaning you keep all those healthy oils without any prep work or crunching on bones.
The Binder (No Bread)
Instead of heavy breadcrumbs, we use Almond Flour. It keeps the cakes gluten-free and adds a subtle nuttiness that pairs perfectly with the salmon.
Fresh Finish
Fried food needs acid to balance the flavor. A cool dollop of Greek yogurt and a squeeze of fresh lemon juice cuts right through the richness.
The Recipe
Ingredients
The Cakes
- 1 can (6 oz) Wild Planet Wild Pink Salmon
- 1/4 cup Almond Flour
- 1 tbsp Fresh Dill, chopped
- 1 tbsp Dijon Mustard
- 1 Large Egg, beaten
To Cook & Serve
- 1 tbsp Olive Oil (for the pan)
- 2 tbsp Greek Yogurt
- 1 Lemon, cut into wedges
- Salt & Pepper to taste
Instructions
The Mix
Drain the Wild Planet Salmon. In a medium bowl, flake the salmon with a fork. Add the almond flour, chopped dill, Dijon mustard, and the beaten egg. Mix gently until everything is combined.
The Shape
Divide the mixture into 4 equal parts. Use your hands to form them into round patties. (Tip: Keep them about 1/2 inch thick so they cook evenly without falling apart).
The Sear
Heat the olive oil in a skillet over medium heat. Once the oil creates a shimmer, place the patties in the pan. Cook for about 3 minutes per side. You want a deep golden-brown crust.
The Plating
Remove from the pan and let them rest for a minute. Serve warm, topped with a dollop of Greek yogurt and a fresh squeeze of lemon juice.
👨🍳 Kitchen Tip: Getting the Crust
Don't flip too early! If you try to flip the cake before the crust has formed, it might crumble. Give it the full 3 minutes to develop that golden "shell" that holds it together.
🛒 Shop the Recipe
Wild Planet Wild Pink Salmon
Why we love it: Skinless, boneless, and sustainably caught. It has a great firm texture that works perfectly for patties without the extra prep.
Terrasoul Organic Almond Flour
Why we love it: This has a super fine texture which helps bind the cakes together without making them grainy. Perfect for gluten-free cooking.
Bijan Mustardson Gourmet Dijon
Why we love it: It’s bold and smooth with just the right amount of spice. It cuts through the richness of the salmon beautifully.
Vital Farms Pasture-Raised Eggs
Why we love it: You can taste the difference in pasture-raised eggs. The rich yolks add great flavor and help hold the patties together.
Graza "Sizzle" EVOO
Why we love it: The squeeze bottle is a game changer for controlling exactly how much oil goes in the pan. Made for high-heat cooking.
siggi's Icelandic Strained Yogurt
Why we love it: Much thicker than regular yogurt, so it holds its shape on top of the warm cake. Packed with protein and very low sugar.
Wonderful Seedless Lemons
Why we love it: No seeds means you can squeeze fresh juice right over the finished dish without worrying about fishing out seeds.
Nutrition Estimates (Per Serving)
*Estimates based on standard ingredients.