Salmon Lettuce Wraps
Delicious, simple salmon cakes, tartar sauce with capers, and buttery lettuce leaves to hold everything together. Your new favorite low carb seafood dinner, get after it!
Ingredients
Salmon Cakes
- 15 ounces canned salmon drained
- zest of 1 lemon save the lemon and cut it into wedges for serving
- ¼ cup bread crumbs
- ¼ cup mayonnaise
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 6 butter lettuce leaves
Tartar Sauce with Capers
- ½ cup sour cream
- ½ cup mayonnaise
- ½ lemon juiced
- 1 clove garlic finely minced or grated
- 2 tablespoons chopped drained capers
- ½ teaspoon hot paprika or cayenne or more!
- 1 tablespoon dried or fresh chopped dill
Instructions
- For the salmon cakes, combine all of the ingredients except for the lettuce leaves (duh omg) very gently in a bowl, leaving some large chunks of salmon. Form the mixture into 6 small patties, and place them in the refrigerator to chill for at least 30 minutes.
- While the salmon cakes are chilling, make the tartar sauce. Combine all of the ingredients in a bowl and stir to combine. Taste the sauce, and add some more paprika or a few pinches of salt if you'd like.
- When the tartar sauce is done and the salmon cakes are cold, preheat a large skillet (or you can do this in batches) with some olive oil over medium-high heat. When the pan is very hot, carefully add the salmon cakes. Let them sit for 4-5 minutes to crisp, then gently flip them and continue to cook until browned on both sides.
- Serve the salmon cakes in lettuce leaves with the tartar sauce and lemon wedges. Enjoy!
Notes
For a gluten free variation, use gluten free breadcrumbs in the salmon patties.
Tried this recipe?Let me know how it was!