I personally prefer the taste of fresh cooked salmon over canned salmon in this recipe.
16 oz cooked wild salmon
1/4 c paleo mayonaise (store bought or homemade)
2 tsp dijon mustard
1 tsp hot sauce
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
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.
Adapted from The Foster’s Market Cookbook
Keywords: salmon, salmon cakes