Crispy Salmon Cakes with Red Pepper and Tomato Sauce


These crispy salmon cakes are great for lunch or dinner! They are a healthy Friday Fish Fry with a delicious, sweet tomato sauce.


  • Salmon cakes

  • 1 can wild caught salmon, drained
  • 1 green onion, finely chopped
  • 1 tbsp cilantro, finely chopped
  • 1 tbsp red pepper, finely chopped
  • 2 tbsp coconut oil
  • 1/3 c almond flour, plus ¼ cup for dredging
  • 1 tsp fresh lemon juice
  • 1 egg
  • Sweet Red Pepper and Tomato Sauce

  • 2 c chopped red pepper
  • 1 container grape tomatoes
  • 2 green onions, finely sliced
  • 2 tbsp cilantro, finely chopped
  • 1 tsp sesame oil
  • 2 tbsp balsamic vinegar
  • 1 tsp chili powder


  1. Salmon Cakes:
  2. Mix all ingredients together in a bowl until well combined.
  3. Form 4 round patties, 2 inches in diameter. Spread remaining almond flour on a piece of waxed paper or plate.
  4. Coat patties in almond flour, pressing to form firm, well-coated cakes.
  5. Heat oil in a frying pan over medium heat. Pan fry cakes 3-4 minutes on each side or until slightly brown and crisp.
  6. Sweet Red Pepper and Tomato Sauce:
  7. Put all ingredients into a blender or food processor and blend to desired consistency.
  8. Pour into a saucepan and heat.