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Salmon Cakes with Creamy Dill Sauce

Salmon Cakes with Creamy Dill Sauce

Deliciously dilly salmon cakes topped with a creamy dill sauce. Gluten-free, dairy-free, paleo. Eat them on their own, on a salad, lettuce-wrapped, or in a burger!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

  • 2, 6 oz cans unsalted wild Alaskan salmon
  • 2 eggs
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 Tbsp fresh dill chopped
  • 2 Tbsp tapioca flour
  • 1 Tbsp avocado-oil based mayonnaise Primal Kitchen
  • 1 Tbsp fresh dill chopped
  • 2 Tbsp full-fat coconut milk canned
  • Squeeze of lemon juice
  • 1/2 Tbsp Dijon mustard
  • 2 Tbsp Primal Kitchen mayonnaise
  • Pinch of salt
  • 1 Tbsp coconut oil

Instructions
 

  • Mix together in a large bowl: salmon, eggs, garlic, salt, pepper, garlic powder, paprika, dill, tapioca flour, mayo. 
  • Let mixture sit for 5-10 minutes. 
  • Heat coconut oil in a large pan on medium-high heat. 
  • Form patties with your hands. This recipe should make 4 regular sized patties. 
  • Add patties gently into the pan and cook without touching for 5 minutes, approximately. Check to see if they are getting crisp and browned, if so, gently flip. 
  • Cook another 5 minutes, approximately. 
  • For sauce, combine all remaining ingredients (1 Tbsp dill, coconut milk, lemon juice, Dijon mustard, mayo and salt). Top salmon cakes with sauce.