This recipe calls for a red onion in both the salmon cakes and the black lentils but you can use any onion you have on hand for both recipes.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Servings: 6-8 patties
Ingredients
2large eggsbeaten
3cans160 grams each or 6 ounces each wild-caught salmon, drained well
2teaspoonsgrainy Dijon mustardor regular Dijon
1/4cupred onionminced
1/4cupgreen onionminced, divided
zest of 1 lemon
1teaspoonpaprika
1/4teaspooncayenne pepperoptional
1/3cupfresh dillroughly chopped
1/4cupfresh parsleyroughly chopped
1teaspoonsea salt
freshly ground black pepper to taste
2Tablespoonsavocado oilcoconut oil, or olive oil
1lemonsliced for garnish
Optional for serving:
1cupfull-fat plain yogurt
2Tablespoonslemon juice
2Tablespoonsgreen onions
Pinchof kosher salt
Instructions
Make the Yogurt sauce: In a small bowl, mix the yogurt, lemon juice, green onions, and salt. Set aside.
To a large mixing bowl, add the drained salmon and break it up with a fork. Add the mustard, red onion, green onions (reserve 2 tablespoons for the yogurt sauce or for garnish), lemon zest, paprika, cayenne, dill, parsley, and salt and pepper. Gently mix until salmon is completely broken up and combined with all the ingredients.
Using your hands, form into 6-8 patties that are about a 1/2 inch thick. Arrange on a plate and if possible chill in the fridge for about 20-30 minutes.
In a large skillet, heat 2 tablespoons oil over medium. Swirl to coat the entire skillet. Cook patties in batches until golden and crispy, 3 minutes per side (a fish spatula works best for gently flipping the patties).
Serve the salmon cakes with a dollop of lemon yogurt, and lemon slices, if desired.
Notes
To Bake The Salmon Cakes: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Spread 1 tablespoon of cooking oil with your hands all over the parchment paper. Place the salmon cakes on prepared baking sheet. Bake about 12-15 minutes on each side, or until golden brown.