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The easiest salmon cakes you’ll ever make! These paleo salmon cakes are made with canned salmon, paleo mayo, spices, and almond flour! Serve them as an appetizer or with your favorite veggie for a complete healthy meal.

PREP TIME   :   5 mins
COOK TIME :   6 mins
TOTAL TIME : 11 mins

SERVING     : 2


·     2 6oz cans of wild salmon, drained (I use Vital Choice Wild Alaskan Pink Salmon)
·         1 large egg
·         1 1/2 tbsp paleo mayonnaisse, such a Primal Kitchen
·         3/4 tsp dijon mustard
·         1/2 tsp Worcestershire sauce
·         1/2 tsp Old Bay Seasoning
·         2 tbsp chopped green onion
·         1/4 C fine ground almond flour
·         pinch of sea salt
·         1 tbsp Avocado oil for cooking


1.   Place the drained canned salmon in a large mixing bowl and break up with a fork.
2.   Whisk the egg in a small mixing bowl. Add the paleo mayo, dijon mustard, Worcestershire sauce, old bay, green onion and salt. Mix well to combine (mix by hand or with a wooden spoon)
3.  Form the salmon mixture into four equal sized patties. Place on a plate and put in your freezer for 10-15 minutes. Alternatively you may place in your refrigerator for 1 hour.
4.   After the salmon cakes are chilled, heat 1 tbsp of the oil over medium high heat in a 12 inch cast iron skillet*
5. Place the salmon cakes into the hot skillet and cook for 3-4 minutes per side, or until golden.
6.   Serve with tarter sauce or your favorite dipping sauce.


*you may use a 10 inch cast iron skillet (or any type skillet but cast iron works best). If using 10 inch, cook the salmon cakes two at a time.

Recipe from thisgalcooks.com

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