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These salmon cakes were amazing! They’re super delicious, fun to eat, and are also a great way to get in some healthy fats and Omega-3s! They’re also 100% grain-free and dairy free. If you’ve never tried salmon cakes then I suggest to give them a try because they’re a nice change from typical burger patties because they’re more light and fresh. They are great with salads, quinoa, rice, vegetables, and many other meals. Let’s just say, they’re versatile and easy to eat with a variety of meals!
Before getting started:
If using fresh salmon, you’ll want to cook it in the oven first: Preheat the oven to 400ºF, drizzle the salmon with olive oil and season with salt and pepper. Cook for 12-15 minutes, or until the middle flakes with a fork.
If using canned salmon, then it will already be cooked. Just look for a can that only has wild salmon and salt (might also have water) in the ingredients. Drain it before using.
My sides for this meal
I also made some delicious sides to go with the salmon cakes, so I’ll give you the details for those as well!
Purple cabbage: all I did was slice some cabbage and sauté it with butter, salt, and pepper.
Brussels Sprouts: I did the same for the brussels sprouts as I did for the cabbage.
Spinach: I sautéed the spinach in butter as well, but instead of topping it with salt and pepper I topped it with Everything But The Bagel Seasoning by Trader Joes. This seasoning is simple yet delicious.
Salmon Cakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9 salmon cakes (3 servings)
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
1 14.75 oz can wild salmon (drained)
1/3 cup almond flour*
2 eggs
1/3 cup green onion, chopped (or any other onion is fine)
1/2 cup bell pepper, diced
1 1/2 Tbsp healthy mayonnaise (code CHRISTINE for 10% off Primal Kitchen)
1 Tbsp Dijon Mustard
1/2 tsp dried thyme (optional)
1 tsp garlic powder
1/2 tsp pepper
Instructions
- In a bowl, combine all ingredients thoroughly.
- Heat a pan on medium heat with oil to prevent sticking.
- Form patties with the mixture. I made 9 small patties.
- Place the patties in the pan and cook several minutes on each side. The patties will be browned.
- Once they’re cooked, take them off the pan and eat them however you like! Store the leftovers in the refrigerator.
Notes
*The texture of the salmon mixture will vary depending on the salmon you use. If the salmon mixture sticks to your hands while forming the patties, then add more almond flour. Conversely, if the salmon mixture seems a bit dry, add some mayonnaise to the mixture.
If using fresh salmon, you’ll want to cook it in the oven first: Preheat the oven to 400ºF, drizzle the salmon with olive oil and season with salt and pepper. Cook for 12-15 minutes, or until the middle flakes with a fork.
If using canned salmon, then it will already be cooked. Just look for a can that only has wild salmon and salt (might also have water) in the ingredients. Drain it before using.
