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Paleo Salmon Cakes Recipe
- Prep time 15 Minutes
- Cook time: 20 Minutes
- Total time 35 Minutes
- Serves 2
- 210g (7.5 oz) can pink salmon, drained and bones removed
- 300g (10.5 oz) sweet potato, peeled and cut into 3cm (1 in) cubes
- 1 egg
- 1 tsp lemon zest
- 1/2 cup almond flour
- ½ tsp dill, chopped
- ¼ tsp sea salt
- ¼ tsp black pepper
- 4 tsp coconut oil
- In a pot over high heat, add the sweet potato and enough water to cover. Bring to the boil and cook until tender, roughly 8 minutes.
- Drain the sweet potato and allow to cool slightly.
- Transfer the sweet potato to a bowl and mash.
- Add the pink salmon, egg, lemon zest, almond flour, dill, salt, and pepper. Mix until well combined.
- Shape into patties, I use roughly a 1/3 cup measurement.
- In a frying pan over medium heat, add the coconut oil.
- Once heated, add the salmon cakes and cook for roughly 2-3 minutes on each side or until golden brown.
- Serve & Enjoy.
- You can prepare these patties. ahead of time and keep them in the fridge. Run through the recipe until step five and then store into the refrigerator. I find that the patties often hold together better when they’re chilled for at least an hour.
- 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 except for the egg, so we’re only frying to get a nice crispy outside and to heat them up.
- If you don’t mind the bones from tinned salmon, 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 to the patties.
- You can swap the coconut oil for something else. Any good paleo-friendly cooking oil will work fine in this recipe.
- Almond flour is also known as almond meal or ground almonds.
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