Smoked Salmon Cakes With Creamy Dill Pickle Sauce

These salmon cakes are crispy on the outside with tasty bites of smoked salmon on the inside. Low carb/keto friendly, this recipe is as comforting and delicious as it is nutritional. Served alongside my homemade creamy dill pickle sauce, there’s no way you’re having just one!

–YUMMM! These are made of mostly salmon, along with a finely chopped melody of sautéed onions and peppers. It makes every bite such a treat! These smoked salmon cakes will disappear fast — they always do in our house.

These make a great appetizer, snack or meal option. Definitely make alongside my easy creamy dill pickle sauce. This recipe will never, ever steer you wrong. There isn’t an ounce of fishiness in these cakes. Just pure comfort, hints of smokiness and a crispy crunch on the outside.

These smoked salmon cakes are THAT GOOD! They are also incredibly simple to whip together. I highly recommend using smoked salmon for that extra punch of flavor, but you could also use this recipe for any leftover salmon you may have. This would even work well with a well-drained packaged or canned salmon if that’s what you have on hand.

But whatever you do…

Make sure to serve these salmon cakes with my homemade creamy dill pickle sauce! It’s like tartar sauce times 100. It’s the easiest sauce to make, keeps well in the fridge, and once you try this homemade version, there’s just no going back to the store-bought stuff. The same goes for these salmon cakes. These smoked salmon cakes are a staple in our house and for a reason; they are so, so delicious.

Let’s get started! Here’s what we will be working with:

• smoked salmon– ButcherBox offers a great smoked salmon so does Latitude 45. You could also use any leftover salmon you have or cook a salmon filet for a 10 minutes prior to using. This recipe is very flexible in what you use for the salmon which is why I love it so much.
• sweet peppers– I used one of each color – red, orange and yellow. If you only have bell peppers, I recommend using a red one since they are the sweetest.
• sweet onion- Along with the peppers, sweet onion is such a perfect partner for smokiness. That being said, you don’t have to include it in your recipe, but I would suggest adding in onion and garlic powder if not using.
• smoked paprika- I am in love with Simply Organic’s smoked paprika. This just give everything an extra kick in terms of smokiness and overall flavor.
• fresh dill – You will want this for both the salmon cakes and dill pickle sauce. If you only have dried dill on hand, that will work too. If you are making the sauce, you will want to have dill pickles – Grillo’s Pickles are ammazing!
• fresh lemon – We will be using the zest and juice of 1 lemon for the salmon cakes and the sauce.
• mayo – Along with the following ingredients, this will serve to hold these beauties together.
• almond flour & psyllium husk – These are optional to include, but will certainly help bind everything together. We will be using a tablespoon of each for this recipe. It’s worth looking into the benefits of Psyllium in maintaining the body’s healthy blood sugar levels. I’ve been trying to weave it in to my recipes whenever I can.
• eggs- 2 large, lightly beaten eggs for binding.

How to make smoked salmon cakes

1. Finely chop your veggies. To get them super diced, use a veggie chopper – this thing has saved me through and through in the kitchen! Heat a medium skillet over medium heat. Add 1 tablesppon olive oil, 1 tablespoon butter and finely diced onion and peppers. Sauté until softened and golden (about 8minutes) then remove from heat.
2. On a chopping board, finely chop the smoked salmon adding over the zest of 1 half of a lemon and fresh dill. Chop until fresh dill is combined.
3. In a large mixing mix, combine the smoked salmon mixture with the sautéed peppers and onions. Add in smoked paprika, 3 tablespoons mayo, 1 tablespoon almond flour, 1 tablespoon psyllium husk, lightly beaten eggs and salt and pepper to taste. Stir to combine and then form 12-14 patties.
4. Heat 1 tablespoon oil and 1 tablespoon butter in a non-stick skillet over medium heat and once butter is done sizzling, add half of the salmon cakes. Sauté 3 – 4 minutes per side or until golden brown and cooked through.

If salmon cakes brown too quickly, reduce heat. After browning both sides, remove to a paper-towel lined plate. Add remaining oil and butter and repeat cooking the remaining salmon cakes.

How to make creamy dill pickle sauce

In a mixing bowl, combine the following ingredients:

• 1 cup real Mayonnaise
• 1 cup finely chopped dill pickles – use that handy dandy veggie chopper to save yourself time!
• 1 tablespoon fresh dill or 1 teaspoon dried dill week
• 2 teaspoons lemon juice
• 1/4 teaspoon garlic powder
• salt and pepper to taste

Mix well. That’s it!! This stuff is so good. It saves well and you can put it on anything and everything! ENJOY.

That’s all I’ve got for smoked salmon cakes with creamy dill pickle sauce recipe!

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