These salmon cakes are a great make ahead meal. Make them in the morning, or the night before, the all you gotta do is broil and serve. Try making mini patties for sliders too! Great for game nights.

What you need

For the Salmon Cakes

2 pounds skinless salmon fillet
2 tablespoons Tessemae’s Zesty Ranch
coarse salt and ground pepper
2 large eggs
¾ cup almond meal
1/3 cup chopped fresh parsley
¼ cup Tessemae’s Mayonnaise
¼ cup Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon Tessemae’s Hot Sauce

For the Sauce 

1/2 cup Tessemae’s Mayonnaise
2 tablespoons finely chopped capers 
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
½ teaspoon dried dill
coarse salt and ground pepper

What to do

Make the Salmon Cakes: Heat your oven to 400 degrees. Put the salmon on a foil-lined baking sheet. Rub with the Zesty Ranch and season with salt and pepper. Roast until cooked through, about 15 minutes. Let the fish cool completely. Flake the salmon into smaller pieces with a fork.

In a large bowl beat the eggs almond meal, parsley, Mayo, Dijon, lemon juice, and Hot Sauce. Season with ½ teaspoon salt and ¼ teaspoon pepper. Gently stir in the salmon. Make 8 patties and arrange them on a foil-lined baking sheet. Chill for about a half hour, so they firm up. (This step can be done 1 day ahead.)

Make Sauce: Whisk together the Mayo, capers, lemon juice, parsley, and dill. Season with salt and pepper.

Broil the cakes, without turning, until browned on top and egg is cooked through, about 6 minutes. Serve the cakes with the sauce.

Serves 4