My new favorite way to eat salmon. These salmon cakes are so good! They’re also paleo and nut-free making them pretty much allergen-free (minus the egg white) and a great option if you’re like me and don’t love plain salmon filets but need more salmon in your life (hello anti-inflammatory, mood-boosting omega-3 fatty acids).
A lot of recipes out there seem to use canned wild salmon, which I am sure would be a good choice, but since I love Costco and have a freezer filled with frozen wild-caught salmon I thought I better try a fresh salmon recipe. If you want to use canned, just use 12 oz and you should get the same results. I personally loved the fresh version, though.
I was pretty happy with how these turned out. It took me two tries because I thought just “mashing” my salmon and veggies with a potato masher would do the trick. I quickly learned I needed my food processor when I saw the first batch of salmon cakes fall apart while frying. SO sad when that happens, but luckily the food processor created the texture needed to keep them together. If you don’t own a food processor, using canned salmon may be the better option for you.
These really are SO good and I couldn’t stop eating them as I was making them. They’re also a great breakfast option if you’re hungry and lazy and want something quick and healthy before running out the door (aka me). Or you could take your time, fry an egg, then add it on top of the salmon cake – YUM.
Enjoy this fun, delicious and healthy way to eat more omega-3 rich salmon. Your brain and heart will thank you!
- 3 4oz wild salmon filets (fresh or frozen)
- drizzle olive oil
- salt and pepper
- juice of 1/2 a lemon
- 2 ribs celery - diced
- 1/2 of a small white onion - diced
- 2 eggs - whisked
- 2 tbsp coconut flour
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried basil
- pinch red pepper flake
- 2 tbsp coconut oil - for frying
- Preheat your oven to 350 F.
- Place salmon filets skin down onto a baking sheet and drizzle with olive oil and season with salt and pepper
- Roast in the oven for 15 minutes then remove skin and set aside
- Add the salmon filets, lemon juice, seasonings, celery and onion, eggs and coconut flour to a large food processor
- Pulse until combined (don't over-puree - you just want the mixture to be combined)
- Using a 1/3 measuring cup, scoop the salmon mixture into the cup and press down with your fingers, then place the salmon patty onto a plate and repeat for the rest of the salmon
- Heat a large skillet on medium high heat
- Add the coconut oil and allow to get warm (test the oil by sprinkled a drop of water into the pan and seeing if the oil sizzles immediately - if it does, it's time to fry)
- Place 4-5 salmon patties (or however many will fit into your pan) into the pan and allow to cook for 3-4 minutes/side then remove
- Garnish with fresh parsley
- If you have an egg allergy - these can be made with 3 yolks instead of 2 whole eggs
- If you don't own a food processor try using canned salmon instead
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