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Dairy Free, Gluten-Free, Main Course, Paleo, Popular Recipes, Whole 30  /  07/10/2018

SALMON CAKES | paleo, whole 30

by Linda
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I’m always looking for different ways to eat salmon, and this easy and delicious recipe for SALMON CAKES fits the bill.  These salmon cakes can be served along side some greens as an appetizer, main course.  You can also get creative and serve them tucked in a bun for a flavorful salmon burger, or use them as a base for a salmon cake benedict.

salmon cakes served with greens

There are salmon leftovers always hanging around in the fridge, because I like purchasing whole filets of wild salmon from a vendor at my local farmers market, and I’m the only one that eats salmon (husand doesn’t eat seafood – I still love him).  I’m always on the lookout for great ways to use leftover salmon, and this recipe hits the nail on the head.

salmon cake ingredients

Because this recipe doesn’t use any breadcrumbs (just a dusting of cassava flour on the exterior before cooking), these salmon cakes are Paleo and Whole 30 friendly.

salmon cakes served with greens

 

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SALMON CAKES | paleo, whole 30

salmon cakes served with greens

I personally prefer the taste of fresh cooked salmon over canned salmon in this recipe.

  • Author: Linda Harper
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 patties 1x
  • Category: main dish
  • Cuisine: seafood

Ingredients

Scale

16 oz cooked wild salmon

1/4 c paleo mayonaise (store bought or homemade)

2 tsp dijon mustard

1 tsp hot sauce

1 egg

1/4 c minced red onion

1 minced scallion

1 minced jalapeno, seeds removed

1 tbsp basil

1 tbsp italian parsley

1/2 tsp salt

1/2 tsp black pepper

3 tsp cassava flour (coconut flour is a great substitution)

3 tbsp olive oil

Instructions

flake the cooked salmon into large chunks (use a fork or your hands) and add to a large bowl

Fold in mayonnaise, dijon mustard, hot sauce, egg, red onion, scallion, jalapeno, basil, italian parsley, salt and black pepper.  Do not overmix, as it will affect the texture of the cakes.

Form mixture into 6 patties.

Just before frying, coat the patties with cassava flour.

Heat oil over medium high heat in a large non-stick frying pan.

Add cakes and cook until exterior is golden brown, 5 minutes on each side.

Remove the cooked salmon cakes from the pan and place on a paper towel to soak up any excess oil.

Serve immediately.

Notes

Adapted from The Foster’s Market Cookbook

 

Keywords: salmon, salmon cakes

Did you make this recipe?

Tag @_mysaladdaze_ on Instagram and hashtag it #mysaladdaze

 

 

 

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About Me

Linda Harper

Linda Harper

Welcome! I created this site to share nourishing recipes and decadent treats that will suit a variety of healthy lifestyles. Food has the power to heal, but this food-obsessed person won't compromise on taste. Read more...

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