Paleo Salmon Cakes

These paleo salmon cakes make for a fantastic light lunch or even dinner. They’re amazing just by themselves but also go well with a green salad.

Paleo Salmon Cakes

If you’re looking for a paleo friendly condiment to have with these salmon cakes, then I recommend something like the homemade paleo tartar sauce. This tasty sauce goes well with any seafood-based dishes.

One thing that I loved to do with these is freezing the patties down. This way I can just get a couple out of the freezer when I want to cook up a lunch or dinner quickly. I usually don’t have any problem cooking them from frozen.

Salmon Cakes

If you want to see how to make these salmon cakes, then be sure to check out the video below. It goes through all the steps to getting these made and cooked.

Paleo Salmon Cakes Recipe

5/5 (100%) 1 vote
Prep time
15 Minutes
Cook time
20 Minutes
Total time
35 Minutes
Serves
2

Ingredients

  • 210g (7 ½ oz.) can pink salmon, drained and bones removed
  • 300g (10 ½ oz.) Sweet potato, peeled and cut into 3cm (1 in) squares
  • 1 egg
  • Zest of ½ lemon
  • 1/2 cup almond flour
  • ½ tsp. dill, chopped
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • 3-4 tsp coconut oil or another paleo-friendly oil for cooking

Instructions

  1. In a pot over high heat, add the sweet potato and enough water to cover. Bring to the boil and cook until tender. (8 minutes)
  2. Drain the sweet potato and allow to cool slightly.
  3. Transfer the sweet potato to a bowl and mash.
  4. Add the pink salmon, egg, lemon zest, almond flour, dill, salt & pepper. Mix together until well combined.
  5. Shape into patties (I use roughly a 1/3 cup measurement).
  6. In a frying pan over medium heat, add the coconut oil.
  7. Once heated, add the salmon cakes and cook for roughly 2-3 minutes on each side or until golden brown.
  8. Once cooked, serve & enjoy.

Cooking Tips

  • If you’re not a fan of sweet potato, then you can swap it out for squash. Just follow the same steps replacing the sweet potato with your chosen squash.
  • You can prepare these ahead of time and keep them in the fridge. Just complete up until step 5 and then store them away. I find they often hold together better when they’re chilled for an hour or so.
  • While these salmon cakes shouldn’t fall apart, it is still important not to fiddle with them as this may cause them to break apart and become an unappetizing mess. The patty mix is already cooked (apart from the egg), so we’re only frying to get a nice crispy outside and heat them up.
  • If you don’t mind the bones, you can usually leave these in as they’re typically edible. I prefer to remove them as I don’t like the grittiness they add.

Nutritional Information

If you love to know what to expect regarding carbohydrates, fat, sugars and other nutritional information, then you can find all the information below. It’s important to note that this isn’t 100% correct and may vary slightly depending on variations, cooking method and even the quality of the ingredients you use.

You will find some of the positive attributes of this dish is that it’s high in magnesium, phosphorus, selenium, vitamin B6 and lastly vitamin C.

Nutrition Facts
Serving Size: 302g (10.65 oz)
Servings Per Recipe: 2
Amount Per Serving
Calories 445 Calories from Fat 187.2
% Daily Value*
Total Fat 20.8g 32%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 366mg 15%
Total Carbohydrate 36.6g 12%
Dietary Fiber 8.1g 32%
Sugars 10.9g
Protein 31.3g 63%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you’re not a fan of salmon, then something like some paleo tuna cakes might interest you a bit more. They’re very similar to these but of course, have a few differences such as replacing salmon with tuna.

I hope that you love these paleo salmon cakes as much as I did. If you have some feedback, variation or other thoughts that you would love to share, then please don’t hesitate to leave a comment below.

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