Crispy Paleo Wild Salmon Cakes with Lemon Herb Remoulade

Ingredients

For the Crispy Salmon Cakes:

• 1 lb cooked wild Alaskan salmon fillets (flaked) or 3 cans (5 oz each) wild Alaskan pink/red salmon (drained well)
• 0.66 cup superfine blanched almond flour
• 2 large pasture-raised eggs, lightly beaten
• 1 medium shallot or 2 scallions, finely minced
• 2 cloves garlic, finely grated
• 2 tbsp whole-grain Dijon mustard (sugar-free)
• 3 tbsp fresh dill, finely chopped
• 2 tbsp fresh Italian parsley, finely chopped
• 1 tbsp fresh lemon zest and 1 tbsp fresh lemon juice
• 1 tsp Old Bay or smoked paprika
• 1 tsp coarse Celtic sea salt and 0.5 tsp black pepper
• 3 tbsp unrefined avocado oil or grass-fed ghee (for pan-searing)

For the Tangy Lemon Caper Remoulade:

• 0.5 cup avocado oil mayonnaise (sugar-free, Whole30)
• 1.5 tbsp capers, drained and finely chopped
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, grated into paste
• 0.5 tsp smoked Spanish paprika
• 1 tbsp fresh dill or chives, minced

For Garnish:

• Lemon wedges & fresh dill sprigs
• Arugula salad with lemon and olive oil (for serving)

Step-by-Step Instructions

1. Mix Remoulade: In a small bowl, whisk together avocado oil mayo, chopped capers, lemon juice, Dijon mustard, grated garlic, smoked paprika, and fresh dill. Refrigerate until serving.
2. Mix Salmon Cake Batter: In a large mixing bowl, combine flaked salmon, almond flour, beaten eggs, minced shallots, grated garlic, Dijon mustard, chopped dill, chopped parsley, lemon zest, lemon juice, Old Bay seasoning, coarse sea salt, and black pepper. Gently fold with a fork until cohesive (avoid over-mashing so chunks of salmon remain visible).
3. Shape the Patties (Chef Binding Secret): Divide mixture into 8 equal portions. Form into 0.75-inch thick patties using your hands. Place on a parchment-lined plate and chill in the refrigerator for 10 minutes (this sets the almond flour and egg binder so patties never fall apart in the skillet).
4. Heat the Cast Iron: Heat 3 tbsp avocado oil (or ghee) in a large 12-inch heavy cast-iron skillet over MEDIUM-HIGH heat until shimmering.
5. Sear to Crispy Golden Perfection: Gently place salmon patties into the hot oil (cook in 2 batches of 4 to prevent crowding). Cook undisturbed for 4 to 5 minutes until the bottom crust is deeply golden, crispy, and releases easily from the pan.
6. Flip & Finish: Carefully flip patties with a thin fish spatula and cook for 3 to 4 minutes on the second side until crispy and heated through. Transfer to a paper towel-lined plate.
7. Plate & Serve: Transfer crispy salmon cakes to a platter. Spoon a dollop of tangy lemon caper remoulade over each cake, garnish with fresh dill sprigs and lemon wedges, and serve immediately with a crisp arugula salad!

Nutritional Breakdown (Per Serving - 2 Cakes)

Chef's Paleo Nutritional Science

Wild Alaskan salmon is one of nature's richest sources of long-chain Omega-3 fatty acids (EPA and DHA) and astaxanthin, a carotenoid antioxidant that protects skin from UV photodamage and reduces systemic inflammation. Capers contain concentrated quercetin and kaempferol that support vascular endothelial integrity.

Frequently Asked Questions