Paleo Salmon Cakes
Prep time
Cook time
Total time
Paleo-friendly salmon cakes that taste just like the traditional version - full of onions, celery, peppers, and dill.
Serves: 4
  • 8 oz (1 cup) of trinity mix (minced raw onion, celery, and green pepper in equal parts)
  • 2 14.75-oz cans of Premium Wild Alaska Pink Salmon (I use Black Top brand), drained
  • 4 eggs
  • 1 tbsp dried dill
  • 1 tbsp dried parsley
  • 1 tbsp paprika
  • 1 tsp celery salt
  • 1 tsp ground ginger
  • ½ cup almond flour
  • 4 tbsp butter, ghee, or coconut oil for frying
  1. In a skillet, sauté your trinity mix, with a little salt and pepper, in a half a cup of water on medium heat approximately 5 minutes or until the onion is slightly translucent (see-through).
  2. Remove the trinity mixture from the stove and let cool.
  3. In a large bowl, combine your drained salmon, eggs, dill, parsley, paprika, celery salt, ground mustard and almond flour. NOTE: Canned salmon includes the skin and bones. These are good for you and perfectly safe to eat. You do not need to pick out the bones, as you will not taste them in the finished dish.
  4. Add the cooled trinity mixture to the salmon mixture and stir well.
  5. Melt butter in a shallow frying pan.
  6. Using a half-cup measuring cup, portion out a scoop of the mixture with a small spoon and place it in the hot butter in the skillet.
  7. Repeat this process until the skillet is full.
  8. Cover with foil and cook the patties on medium low heat for 10 minutes and then flip gently with a spatula.
  9. Re-cover with foil and cook the other side for 10 minutes.
  10. Remove from the skillet to a plate to cool.
  11. Repeat this process until all of the salmon mixture has been shaped into patties and cooked on both sides.
Nutrition Information
Serving size: 2 patties Calories: 472 Fat: 23 Carbohydrates: 12 Sugar: 5 Sodium: 1165 Protein: 56
Recipe by The Eat More Food Project at