I’m having serious seafood cravings. Or withdrawal. Probably because I’m missing my fantastic road trip around Rhode Island and Cape Cod with my best friends in August when we ate sooo much seafood. Shrimp, crab, LOBSTAH, you name it. Except oysters. Ew. I can’t do those slimy things.
But back to the delicious seafood.
Guess what folks. The places up in RI/Cape Cod are suuuper gluten-free friendly and almost always have GF bread, rolls, wraps, you name it. So the first night we were in Newport (RI) I got a lobster roll. A REAL lobster roll. On a gluten-free bun that was FANTASTIC. Normally I stay away from GF breads and stuff, whether it’s at the supermarket or at restaurants because they taste like cardboard sh*t. Aka nothing.
Not this lobster roll, nope. This lobster roll took all those crappy gluten-free freezer products, slapped them across the face, then threw them all in the garbage where they deserve to be. You can tell how I feel about these things.
Long story short, it was AMAZING. As was the rest of the seafood we ate there. Unreal.
But at home, we’ve gotta be realistic. Who has the money and/or time to make homemade delicious gluten-free bread (which is its own monster and is nearly impossible to master, by the way) and a lobster salad to schmear on top of it?? Not this girl. So we’re making a more budget-friendly, quick and easy substitute that is still damn delicious: Pan-Fried Salmon Cakes with Caper-Dill Aioli. Don’t get me wrong, these are no lobster roll fresh from the cape, but I’d eat these any day and be perfectly happy.
Normally, I think fish cakes are pretty dry, crumbly, and kind of gross…not these babies. For lack of a better word, these are super moist and packed with flavor. And the caper-dill aioli?? Don’t even get me started. You’d never believe this fish came from a can (gasp!) when it’s cooked in this way!
- 2 eggs, whisked
- 2 6-oz cans wild salmon, drained
- ¼ cup minced yellow onion
- 2 scallions, chopped
- 3 tsp flavorgod lemon & garlic seasoning **
- 2-3 tsp mustard (dijon or stone ground)
- zest of 1 lemon
- 2 tsp coconut flour
- 2 Tbsp coconut oil or ghee, for pan-frying
- chopped chives/scallions + caper-dill aioli (below), for serving
- optional: hot sauce, for serving
- In a mixing bowl, combine the whisked eggs, chopped onion, scallions, seasoning, mustard, and lemon zest. Mix until all the ingredients are incorporated. Then, stir in the salmon, breaking up the chunks with a fork or wooden spoon. Sprinkle the 2 tsp coconut flour over the top, then mix it in until no longer visible (but don’t overmix!)
- Use a heaping ¼ cup to measure out 6 equal sized balls, then form them into patties with your hands. Squeeze out a little bit of the liquid in the salmon mixture so they stay together better.
- Heat a medium sized skillet with 2 Tbsp coconut oil for 1-2 minutes, until the oil is hot.
- Use a spatula to slide each salmon cake gently into the pan. You may need to do this in two batches, depending on the size of your pan. Don’t overcrowd them or they will be too hard to flip! Been there, done that. Ain’t pretty.
- Cook for 3 minutes on the first side, until golden brown, then flip and cook for an additional 2-3 minutes on the second side.
- Carefully remove from the pan and allow to cool slightly while you make the lemon-caper aioli.
- For the aioli, in a small bowl mix together the chopped capers, dill, and mayo. That’s it!
- Serve the salmon cakes with a small dollop of aioli on top and a sprinkle of chopped chives or scallions. If you like a little spice in your life, throw some sriracha or hot sauce on top!
Inspired by Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle.
Do you have a favorite way to eat canned salmon or other fish?