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.

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).

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.

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

Melt butter in a shallow frying pan.

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.

Repeat this process until the skillet is full.

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.

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…

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

5.0 from 1 reviews

Paleo Salmon Cakes

 

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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

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