Salmon Cakes

I post this recipe with a big full heart. I learned it in the kitchen of my first Pilates teacher, mentor, and one of the three who certified me to teach, Jocelyn Nugent. Spending time cooking dinner and learning all things life, food, and Pilates with Joc shaped me greatly. Think of Charleston, SC, long walks with dogs along the water, and Pilates cues that reference sea creatures and beach life while you make these!


2 large cans or 4 small cans of boneless, skinless, wild caught, thoughtfully caught salmon or cook your own!

2-3 eggs

1/4 cup of finely chopped chives

1tbsp of Capers (optional)

1/4- 1/2 cup of diced red pepper

1 teaspoon of ground mustard

1 teaspoon of dry dill and 2 teaspoons of fresh dill

1-3 tbsp of Almond flour or teff flour to sprinkle as needed if mixture too wet

salt and pepper as you like, freshly ground

1 tbsp of mustard- any kind

1 tbsp of mayo

High heat oil for cooking

Lemon Wedges for garnish and you can use the left over fresh dill to make an easy greek yogurt, caper, lemon and dill sauce for the side. Just combine these ingredients plus caper juice to taste!

Combine all the ingredients in a large bowl. You want the consistency to stick together. If it's too dry they will crumble. If it's too wet they will fall apart in the pan. Add a little more almond flour if too wet and mustard if too dry. 

Heat your oil to high in a large skillet. Scoop out enough mixture to make a patty between your palms. Place 4-6 patties in a the pan at once depending on your skillet size. Allow to cook from 4-6 minutes on first side, until they brown and easily flip. Repeat on second side. Place on a plate covered with a tower or paper towel to cool. 

Serve over greens and eat with good friends who nourish your heart and mind.