Lemon-Dill Salmon Cakes (Gluten Free)

These salmon cakes are a dinner-time dream come true! Not only are they easy, quick, and healthy, but they're also packed with naturally-occurring omega-3 fats, making them a superfood for fertility, pregnancy, and beyond. Loved by the whole family for their delicious flavor, they're perfect for meal prep and freezer storage.
lemon dill salmon cakes recipe from Anna registered fertility dietitian



  • 14.75 oz can of salmon (ideally wild caught like this one)
  • 1/2 cup capers (drained)
  • 2 tbsp ground lemon-pepper
  • salt (if salmon is canned without salt, start with 1 tsp. If salmon is already salted, start with just a sprinkle ~1/8 tsp)
  • 1 small onion, very finely chopped
  • 2 ribs of celery, very finely chopped
  • 4 tbsp coconut flour (this makes the recipe gluten free, but you can substitute any kind of flour on hand).
  • 2 eggs
  • 1/2 cup fresh dill, lightly chopped + 2 tbsp fresh dill for garnish
  • 2 tbsp olive oil or butter for pan-searing
  • Optional toppings: Plain yogurt, fresh chives & lemon juice


  • In a large bowl break the salmon up with a fork and mix in all of the remaining ingredients except the cooking oil and 2 tbsp of fresh dill. Mix thoroughly.
  • Set your burner to medium high and add ~1 tbsp oil or butter to a large skillet (I like using a toxin-free non stick pan).
  • With your hands (yes, it gets messy!) shape into ~14 patties, roughly 2″ wide.
  • Add the patties to your pan and cook until the sides are golden brown, roughly 3 – 4 minutes on each side. It usually takes 2-3 batches, depending on the size of your pan.
  • Top with plain yogurt, chives a squeeze of lemon and fresh dill.

    I always make extra patties and freeze them for a later date when batch cooking just didn’t happen that week.

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