Salmon Cakes that are quick, easy, moist, flavorful, and ready in less than 30 minutes! Whole30, dairy-free, grain-free and gluten-free, and low-carb! There are two ways to cook; bake in the oven for about 25 minutes or in a skillet for a few minutes on each side.
Paleo Salmon Cakes:
- One pound of cooked salmon (or 2 cans of wild salmon)
- shallots or onions (or dried chives for low fodmap)
- egg (can sub 2 flax eggs)
- garlic (sub-garlic-infused oil for low fodmap)
- coconut flour (or almond flour, almond meal, or gluten-free flour)
- sea salt
- ground pepper
- Oil for sauteeing
Ingredients Dill Sauce:
- 1/4 cup sour cream or mayonnaise
- 1 teaspoon freshly chopped dill
- 1 minced garlic clove
- Sea salt to taste
I seriously could not wait to share this recipe with you all! It is on my dinner and/or lunch rotation several times a month. Use wild canned salmon and a few other ingredients and you will have four delicious Whole30 no fuss salmon cakes.
Everyday Paleo Salmon Cakes with Coconut Flour:
Adding organic coconut flour helps the gluten-free salmon cakes hold together and become crispy. This replaces bread used in traditional recipes. I have also used almond flour with success. If you have a gluten-free bread you adore, you could use that as well.
Tip: Keep a few cans of wild salmon in your pantry for quick meals.
Tips For Making Paleo Salmon Cakes:
- Paleo salmon cakes no egg – Two flax eggs work well with this recipe and have become my choice lately. (replaces egg)
- Paleo salmon cakes with fresh salmon – Have leftover baked salmon? Fresh salmon works well in this recipe!
- Can you bake salmon cakes? Yes, I do this quite often. 350 degrees F. for about 15-20 minutes.
What You’ll Love About The Best Paleo Salmon Patties:
- Omega 3 Rich Wild Salmon
- Quick and Easy Dinner Idea
- Moist and Flavorful
- Economical Meal Idea
- Egg-free and Low Fodmap Options
- In addition to being gluten-free, they are Paleo, grain-free, dairy-free, and low carb.
Looking for other amazing recipes? Check these out!
- How To Make Orange Glazed Salmon
- Skillet Salmon with Vegetables
- Simple Smoked Salmon Scramble
- Awesome New England Clam Chowder
Paleo Salmon Cakes that are Paleo, dairy-free, gluten-free, low carb and a delicious and easy addition to your dinner/lunch rotation.
- 1 pound salmon cooked (or two cans wild salmon)
- 1/4 cup shallots (finely chopped)
- 1/4 teaspoon cumin
- 1/4 cup celery (finely chopped)
- 2 large eggs (prefer organic or grass-fed)
- 2 clove medium garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 tbsp coconut flour, almond meal or almond flour
- 1/2 cup sour cream or mayonnaise
- 2 teaspoon freshly chopped dill
- 2 garlic clove, minced
- Sea salt to taste
Place the canned wild salmon into a medium-sized bowl. Be sure to drain off all the liquid from the can.
Mix and break up the salmon pieces with a fork in the bowl. Remove any tiny bones. Once it is mixed well, add the other ingredients. If the mixture seems too moist, add some additional coconut flour, almond meal, almond flour or gluten-free flour. The mixture should stick together so that you can form patties that do not crumble or fall apart.
Refrigerate ingredients for about an hour (can be made ahead and refrigerated until you are using).
While the salmon cake mixture is in the refrigerator you can make the dill sauce. In a small bowl, add 1/4 cup sour cream or mayonnaise, 1 teaspoon freshly chopped dill, 1 minced garlic clove and about 1/4 teaspoon sea salt (or to taste). Whisk to combine and store covered in the refrigerator until ready to serve the salmon cakes.
Take the salmon cake mixure out of the refrigerator. Using a 1/4 cup measuring cup, form patties with the salmon mixture. This recipe will make exactly four salmon cakes. Note: you may need to add an additional egg if the mixture is crumbly and patties do not hold together.
Place 2 tablespoons extra virgin olive oil (sub coconut oil) in a saute pan on medium-low heat (stoves vary in temp, medium to medium-low works best on mine). I usually add a little more oil if it gets depleted during cooking.
Then place all four salmon cakes in the skillet, cooking for about 3- 4 minutes per side, until brown and crispy on each side.
Place cooked salmon cakes on a plate with paper towel to drain excess oil.
Enjoy on top of lettuce, fresh vegetables, Serve with dill sauce or your favorite sauce.
Oven baking option: I have recently discovered cooking in the oven at 350 degrees F. for about 25 minutes works great as well!
Just line a baking pan with parchment paper, form the salmon patties and place on the baking sheet. Easy!
Note: if the mixture does not come together well enough to make patties (crumbly), you may need to add another egg.
Flax eggs work great in this recipe. Use 2 flax eggs.
For low fodmap version, use 1/2 teaspoon dried chives to replace shallots and 1/2 teaspoon garlic infused oil to replace garlic.