How To Make Paleo Salmon Cakes that are Paleo, dairy-free, gluten-free, low carb and a delicious and easy addition to your dinner/lunch rotation.
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 or almond flour.
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.
Enjoy on top of lettuce, fresh vegetables,
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.