Recipe: Salmon Cakes

Salmon cakes are so tasty, and there are several ways to enjoy them. You can prepare them as a main dish alongside a salad or roasted vegetables, in a sandwich, or as a tasty appetizer/snack with a dipping sauce like tartar sauce or aioli.

You may also notice that I have canned salmon instead of fresh salmon. I have experimented with this and found that it works better like this! Not sure why, but that has been my experience!

How to create a tasty Salmon Cakes

• Canned Salmon: Convenient and cost-effective, canned salmon provides a rich source of protein and omega-3 fatty acids. It's easily flaked and incorporated into the salmon cake mixture.
• Eggs: Eggs act as a binding agent, helping to hold the salmon cakes together. They also contribute moisture and richness to the mixture when cooked.
• Dijon Mustard: Dijon mustard adds tanginess and depth of flavor to the salmon cakes. It helps to enhance the savory profile of the dish and provides a subtle hint of spiciness.
• Red Onion: Finely chopped red onion adds sweetness and texture to the salmon cakes. It also lends a mild onion flavor that complements the other ingredients.
• Spring Onions: Chopped spring onions contribute a fresh and mildly pungent flavor to the salmon cakes. They add a pop of color and freshness to the mixture.
• Garlic Cloves: Pressed garlic cloves provide aromatic depth and savory flavor to the salmon cakes. They enhance the overall taste profile and add complexity to the dish.
• Coconut Flour: Coconut flour serves as a gluten-free binder for the salmon cakes. It helps to absorb excess moisture and provides a light and fluffy texture when cooked.
• Oil: Used for pan-frying the salmon cakes, oil adds moisture and helps to achieve a crispy exterior. Coconut oil is preferred for its subtle flavor and ability to withstand higher cooking temperatures.
• Lemon: Lemon juice and zest add brightness and acidity to the salmon cakes. They provide a fresh and citrusy finish that balances the richness of the dish. 

Without further ado, here is the recipe!

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