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Paleo Salmon Cakes

May 9, 2014 By Tekesha 10 Comments

Paleo Salmon Cakes

We like to watch a lot of food documentaries around our house and one of the best one’s we’ve seen in recent months is Hungry for Change. It follows a bunch of different people who all follow different ways of eating, but what they have in common is that they do it mindfully. I thought that was really beautiful and it completely captured what I want to convey on this website: Pay attention to what you eat, what it’s made of, and how it makes you feel.

Paleo Salmon Cakes

Vegan, vegetarian, paleo, keto – the only thing that matters is that what you eat makes you feel good about the food choices you are making and makes you feel your physical best. I think if you eat mindfully, there is something valuable you can take from all those different ways of eating.

Anyhow, I saw CrossFitBrit’s Paleo Salmon Cakes and even though I don’t follow a strictly paleo diet, I had to give them a try. I was really intrigued because it uses cans of wild Alaskan salmon. I don’t know why, but I just presumed that canned salmon was some kind of frankenmeat. Imagine my surprise to see that it’s just Salmon and Salt!

I’ve adapted her recipe to add more seasonings and texture and also make a bigger batch, but it’s still paleo-compliant like the original.

You’ll need:

  • 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
  • 1/2 cup almond flour
  • 4 tbsp butter, ghee, or coconut oil for frying

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).

Paleo Salmon Cakes

Remove the trinity mixture from the stove and let cool.

In a large bowl, combine your drained salmon, eggs, dill, parsley, paprika, celery salt 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.

Paleo Salmon Cakes

Add the cooled trinity mixture to the salmon mixture and stir well.

Paleo Salmon Cakes

Paleo Salmon Cakes

Melt butter in a shallow frying pan.

Paleo Salmon Cakes

Using a half-cup measuring cup…

Paleo Salmon Cakes

portion out a scoop of the mixture with a small spoon…

Paleo Salmon Cakes

and place it in the hot butter in the skillet.

Paleo Salmon Cakes

Repeat this process until the skillet is full.

Paleo Salmon Cakes

Cover with foil and cook the patties on medium low heat for 10 minutes and then flip gently with a spatula. If some of the egg mixture starts to form a ring around the patties, you can just use a small spoon to scrape it away. It doesn’t alter the taste, but it will make it look cuter.

Paleo Salmon Cakes

Re-cover with foil and cook the other side for 10 minutes. Remove from the skillet to a plate to cool.

Repeat this process until all of the salmon mixture has been shaped into patties and cooked on both sides.

Serve with a simple squeeze of lemon…

Paleo Salmon Cakes

or, if you’re not paleo, some remoulade sauce.

Paleo Salmon Cakes

 

5.0 from 1 reviews
Paleo Salmon Cakes
 
Print
Prep time
5 mins
Cook time
40 mins
Total time
45 mins
 
Paleo-friendly salmon cakes that taste just like the traditional version - full of onions, celery, peppers, and dill.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
  • 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
Instructions
  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
3.2.1284

 

Filed Under: Appetizers & Snacks

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Comments

  1. Taylor says

    May 9, 2014 at 9:37 AM

    These look SO good! And I totally agree about eating mindfully. I’ve been wanting to experiment with different options lately to do just what you said, take parts of every kind of eating and really see what makes me feel the best. I’ll have to watch that documentary -it sounds very interesting!

    Reply
    • Tekesha says

      May 9, 2014 at 9:44 AM

      Thanks!! 🙂 The documentary is super good.

      Reply
  2. Baby June says

    May 9, 2014 at 6:05 PM

    I agree, being mindful of what you eat is very important. Sometimes I’m not too good at following that guideline, but it’s helpful to remember. 🙂 Those salmon patties look delicious, too.

    Reply
    • Tekesha says

      May 9, 2014 at 6:31 PM

      Thank you!! 🙂

      Reply
  3. Chantal Vaillancourt says

    July 28, 2015 at 9:47 AM

    My husband used to dislike fish until this recipe. It’s hands down the best way to cook canned salmon. I even served it on crackers at a party and everybody raved. Thank you so much for sharing. Who knew paprika and dill could work so well together!?

    Reply
    • Tekesha says

      July 28, 2015 at 9:50 AM

      Thank you so much, Chantal! That is so wonderful to hear!! I will absolutely have to try it served on crackers. That sounds divine! 🙂

      Reply
  4. Kat Crane says

    May 31, 2017 at 6:40 PM

    Sounds good Tekesha and I love the La. style cooking tips. I’m going to try this. Thank you.

    Reply
    • Tekesha says

      May 31, 2017 at 9:51 PM

      Thanks, Kat! 😀

      Reply

Trackbacks

  1. 23 Paleo Celery Recipes | Paleo Grubs says:
    October 7, 2016 at 8:01 AM

    […] 18. Paleo Salmon Cakes Made with onion, celery, green pepper, and wild Alaska pink salmon, these salmon cakes are savory and warming with a deliciously crispy outer edge. Flavor them with dill, parsley, paprika, celery salt and ground ginger. I would definitely choose butter or ghee for frying them. […]

    Reply
  2. 23 Paleo Celery Recipes - Your Herbal Health Shop says:
    October 7, 2016 at 10:20 PM

    […] 18. Paleo Salmon Cakes Made with onion, celery, green pepper, and wild Alaska pink salmon, these salmon cakes are savory and warming with a deliciously crispy outer edge. Flavor them with dill, parsley, paprika, celery salt and ground ginger. I would definitely choose butter or ghee for frying them. […]

    Reply

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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