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Salmon Cakes with Tarragon Tartar Sauce

  • Author: nocrumbsleft
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min
  • Yield: 20 Salmon Cakes


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 gluten free or almond flour, or more for dusting (I love using the Bob’s Red Mill Paleo Baking Flour)

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 half of the egg and mix again. You can discard or save the remaining half egg for something else.


Form the mixture into 5 oz. patties. 


Pour the flour in a shallow dish. Gently place the pre-formed salmon patties onto the 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.