Blackened Salmon Cakes

Atlantic salmon is slow-roasted with a homemade blackening marinade then turned into delicious salmon cakes that are tender on the inside and crisp on the outside. Healthy and full of flavor!

Prep Time 5 minutes

Cook Time 45 minutes

Servings 4

Ingredients

Salmon Cakes

1.5 lbs salmon I used Atlantic salmon
1 egg beaten
1/2 cup almond flour
2 tbsp Greek yogurt or mayonnaise

Blackening Marinade

2 tsp smoked paprika
2 tsp ground cumin
4 cloves garlic finely minced or grated
1/2 tsp cayenne or to taste
2 tbsp lemon juice
1 tbsp honey
1/2 tsp salt or to taste

Instructions

Preheat oven to 350 degrees F.
Mix together ingredients for blackening seasoning. Place salmon in a baking tray and rub filet with a little more than half of the marinade.
Place in oven and bake for about 30-40 minutes until cooked through and easily flakes with a fork. Bake time will vary depending on how thick your salmon is or if you have one large filet or individual portions. If using 3-4 portions (6oz. each) bake time will be reduced to about 20 minutes.
After salmon is cooked through and cool enough to handle gently flake filet away from skin and place meat into a bowl.
Add almond flour, Greek yogurt, and the rest of the blackening seasoning and combine. Add and additional pinch of salt if necessary. Add the beaten egg, and mix until combined.
Form cakes with your hands (about 2 inches in diameter), and pan fry in a nonstick or cast iron skillet on medium heat for 4-5 minutes on each side.
Place onto a parchment lined plate, or a cooling rack.
Serve with avocado, slaw or salad, and ranch dressing.