1 ½teaspoonOld Bay seasoning, or other seafood or crab boil seasoning blend
2teaspoonsfresh lemon zest
1teaspoonfresh dill, roughly chopped
ghee, lard, coconut oil, avocado oil or other high heat oil, enough to make approximately 1/8" - 1/4” deep in your pan
For Serving:
Old Bay Aioli, recipe below
fresh chives or scallions
fresh dill
lemon wedges
Instructions
Drain the cans of salmon (don't press every bit of the liquid out, just a quick drain) and add to a large bowl. Add the eggs, flour, mayonnaise, shallot, garlic, mustard, Old Bay seasoning, lemon zest and fresh dill. Gently mix together combine. Form into 8 to 12 patties, about 1/2-inch thick.
Heat ghee (or other oil) in a large skillet over medium-high heat. I prefer the cast iron skillet for this, for a nice even heat. Once the pan is hot, cook the salmon cakes until nicely browned about 3 to 4 minutes, per side. Serve alongside some greens, topped with fresh chives or dill and the Old Bay Aioli (see below).
Notes
I have only tested this salmon cakes recipe with cassava flour, but I am certain your favorite all-purpose gluten-free flour, should work, just as well.Try canned tuna or even fresh lump crab for fun variations, play around with different herbs, add fine gluten-free bread crumbs for half the flour, etc