Paleo Salmon Cakes
These simple salmon cakes are packed with flavor and healthy fats, perfect for a quick and satisfying meal. Made with canned salmon and fresh herbs, they come together easily and are naturally gluten and dairy-free.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 296 kcal
Allergen information: may contain eggs, fish, mustard, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 425 gcanned salmon, drained and flaked
- 1 pcsegg, beaten
- 0.25 cupalmond flour
- 2 tbspfresh dill, finely chopped
- 1 tbsplemon juice
- 1 tspdijon mustard
- 0.5 tspgarlic powder
- 0.5 tspsalt
- 0.25 tspblack pepper
- 2 tbspavocado oil
Equipment
large bowl · non-stick skillet
The method
Step by step
- 1
In a large bowl, combine the flaked canned salmon, beaten egg, almond flour, fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
About 2 min
Cook’s note: Ensure the salmon is well-drained to prevent soggy cakes.
- 2
Mix all ingredients thoroughly until well combined.
About 1 min
- 3
Form the mixture into 8 equal-sized patties, about 1 inch thick.
About 5 min
Cook’s note: Lightly moisten your hands with water to prevent sticking while forming the patties.
- 4
Heat the avocado oil in a large non-stick skillet over medium heat.
About 2 min
Cook’s note: Use a skillet large enough to fit all cakes without overcrowding, or cook in batches.
- 5
Carefully place the salmon cakes into the hot skillet.
- 6
Cook for 4-5 minutes per side, or until golden brown and cooked through.
About 10 min
Cook’s note: Avoid moving the cakes too much to allow a nice crust to form.
- 7
Remove from the skillet and serve immediately.
Cook’s note: These are delicious with a side of mixed greens or a squeeze of fresh lemon.
Per serving
Nutrition
- Calories
- 295.5kcal
- Protein
- 25.7g
- Carbs
- 2.8g
- Fat
- 19.5g
- Fibre
- 0.9g
- Sugar
- 0.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover salmon cakes in an airtight container in the refrigerator.
Reheat gently in a skillet over medium-low heat or in an oven until warmed through.
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