It’s the peak of wild caught salmon season and I’m continually looking for new ways to prepare it. These cakes feature the herbaceous flavor of fresh dill plus the punch from a bit of jalapeño pepper. An easy-to-make and easier-to-enjoy weeknight meal.

This recipe yields about 10 rounds

Directions

1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius. 

2. Season salmon with olive oil, ½ teaspoon sea salt, and black pepper. Cook for 8-10 minutes.

3. While the fish is cooking, mix remaining sea salt with parsley, dill, cumin, paprika, lemon juice, jalapeño, red onion, and eggs in a bowl.

4. Remove fish from the oven and allow it to cool.

5. When fish comes to room temperature, break it apart with your hands into small pieces.

6. Mix the fish with the spice mixture until everything is well incorporated. 

7. Add almond flour to the mixture.

8. Using your hands, scoop a small amount of fish mixture into your hands and form into a patty. Place on a tray with parchment paper. 

9. Place in the refrigerator for 30 minutes so that the cakes can condense.

10. After 30 minutes, remove cakes from the refrigerator.

11. Heat a large pan on medium-high heat with ghee. 

12. Gently lower the salmon cakes into the pan and allow to cook for about 2 minutes on each side or until golden. 

13. Remove from pan and serve with Primal Kitchen Tartar Sauce.

Tips

**As always, feel free to experiment with the spice level for your palate.

**As with most dishes, these are best served fresh from the frying pan. They do freeze well so if you are not ready to cook them immediately, you can freeze the rounds for a future meal.