Paleo Salmon Cakes!
Salmon Cakes that are quick, easy, moist, flavorful, and ready in less than 30 minutes! Whole30, dairy-free, Paleo, grain-free and gluten-free, and low-carb!
Ingredients
- 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
Instructions
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Place the canned wild salmon into a medium-sized bowl. Be sure to drain off all the liquid from the can.
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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.
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Refrigerate ingredients for about an hour (can be made ahead and refrigerated until you are using).
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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.
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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.
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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.
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Then place all four salmon cakes in the skillet, cooking for about 3- 4 minutes per side, until brown and crispy on each side.
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Place cooked salmon cakes on a plate with paper towel to drain excess oil.
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Enjoy on top of lettuce, fresh vegetables, Serve with dill sauce or your favorite sauce.
Recipe Notes
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 the low fodmap version, use 1/2 teaspoon dried chives to replace shallots and 1/2 teaspoon garlic-infused oil to replace garlic.
The best kind of salmon for low-carb salmon cakes:
- Use fresh salmon or canned
- At the grocery store look for wild salmon; either wild Atlantic salmon, wild Alaskan salmon, pink salmon, or sockeye salmon.
- Farm-raised salmon will also work.
- This is a great recipe to use leftover salmon.
- Many canned salmon have BPA-free cans.
Tips For Making This Salmon Patty Recipe:
- Keep a few cans of salmon in your pantry for quick meals.
- Save meal prep time by chopping and baking ingredients ahead.
- Storage: the best way to store the salmon cakes in an airtight container.
- Make the salmon cakes ahead and cook later. Wrap the salmon mixture in the bowl with plastic wrap and refrigerate. Can be made a day ahead.
- Optional: add a tablespoon of fresh herbs (chopped fine) such as parsley or dill.
- Reheat the salmon cake by placing them on a baking sheet in a 350 degrees F. oven for 10 minutes or until hot.
- For the best flavor, use the freshest ingredients possible.
- Make smaller salmon cakes as an appetizer during the holiday season.
- Mix by hand with a spoon. I do not suggest using a food processor.
- Can you bake salmon cakes? Yes, place the salmon patties on a baking sheet. Bake at 350 degrees F. for about 15-20 minutes.
Substitutions:
- Instead of fresh minced garlic, you can use a 1/2 teaspoon of garlic powder.
- Substitute 1/2 teaspoon (or to taste) onion powder for chopped fresh onions.
- You could use gluten-free breadcrumbs instead of the flour. Use enough so salmon cakes hold together.
- For eggless salmon cakes flax eggs work well with this recipe. To make a flax egg, in a small ball, mix 1 tablespoon ground flax seed with 3 tablespoons water. Let stand for about 5 minutes until the mixture has congealed. Add to the bowl and mix in with the salmon mixture.