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.
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.
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 | paleo, whole 30
I personally prefer the taste of fresh cooked salmon over canned salmon in this recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 patties
- Category: main dish
- Cuisine: seafood
Ingredients
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
