Salmon Cakes with Tarragon Tartar Sauce
These are not your mama’s Salmon Cakes! I have been making them for 20 years, and I am delighted to be in the kitchen today with King Arthur Flour making this updated version. A family favorite for weeknight dinner, perfect if you are doing Whole30 or eating grain-free. Making them with King Arthur Almond Flour takes it to the next level!
King Arthur Flour has been around since 1790, so you know that they are doing it right! Their mission is to inspire connections through the joy of cooking—as we do here at nocrumbsleft. We’re so excited about these Paleo products from King Arthur that we are going to share them with three lucky followers. Be sure to like this post and let me know what you will make first with your flour.Print
These salmon cakes are one of my favorite dishes!
2 Lb salmon, deboned and skin removed
1 ½ cup finely diced celery
1 ½ cup finely diced onion
1 finely diced red pepper
½ cup finely diced chives
½ tsp kosher salt
4 tsp Old Bay seasoning
1 egg-mixed well, no strands remaining
2 cups King Arthur Almond Flour, or more for dusting
2 Tbsp Extra Virgin Olive oil for sautéing
Tartar Sauce MAGIC ELIXIRS™ (recipe below)
Cut the salmon into medium chunks. Place the cut salmon in a food processor and process for 2 seconds. Make sure not to macerate the salmon. Transfer to a large bowl and set aside.
Add the celery, onion, red pepper and chives to the bowl with the salmon. Mix well to combine. Add the salt and Old Bay seasoning and mix, until thoroughly combined. Add the egg and mix again.
Form the mixture into 5 oz. patties.
Pour the King Arthur Almond Flour in a shallow dish. Gently place the pre-formed salmon patties onto the almond flour. Gently turn over and repeat to lightly and evenly coat the patties.
In a medium sauté pan, over medium heat, warm the olive oil. When the oil is hot and bubbly, sauté the patties for 2-3 minutes a side. Remove and serve with Tartar Sauce (recipe below).
If you are not cooking all the salmon at one time, set aside the extra in a Mason jar without the egg. When you are ready to use, just add some egg in, mix and then follow the same dredging and cooking steps.
1 ½ cups Mayonaise ( I use homemade Mayo)
3 shallots, finely chopped
4 cornichons, finely chopped
18 green olives, pitted and finely chopped (I use Cerignola)
1 ½ Tbsp fresh tarragon leaves, finely chopped
1 Tbsp cider vinegar, or to taste
Tabasco, to taste
In a medium bowl, add all ingredients, stirring until well combined.