Buy Now →Salmon Cakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9 salmon cakes (3 servings) 1x
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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.
Find it online: https://homecookedliving.com/salmon-cakes/
