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, almond flour or gluten-free flour. The mixture should stick together so that you can form patties that do not crumble or fall apart.
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.
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.