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salmon cakes on a plate.
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Paleo Salmon Cakes!

Paleo Salmon Cakes that are Paleo, dairy-free, gluten-free, low carb and a delicious and easy addition to your dinner/lunch rotation.

Course Appetizer, Entree, Main Course, Seafood, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 7
Calories 230 kcal
Author Christine Galvani

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

  1. Place the canned wild salmon into a medium-sized bowl. Be sure to drain off all the liquid from the can.

  2. 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.  

  3. Refrigerate ingredients for about an hour (can be made ahead and refrigerated until you are using).
  4. 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.

  5. 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.

  6. 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.
  7. Then place all four salmon cakes in the skillet, cooking for about 3- 4 minutes per side, until brown and crispy on each side.
  8. Place cooked salmon cakes on a plate with paper towel to drain excess oil.
  9. 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 low fodmap version, use 1/2 teaspoon dried chives to replace shallots and 1/2 teaspoon garlic infused oil to replace garlic.

Nutrition Facts
Paleo Salmon Cakes!
Amount Per Serving
Calories 230 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 5g
Cholesterol 89mg30%
Sodium 319mg13%
Potassium 385mg11%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 124IU2%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.