Paleo Salmon Cakes

Crab cakes were right up my alley pre paleo.  I would order those as an appetizer and never think twice about it, but now I know whats lurking in those delicious round goodness. These ones I used some canned wild caught salmon instead of heading to the store to get crab, and they turned out wonderful.  I pretty much used what I had in my frig and pantry, but feel free to throw in whatever you have.

Ingredients:

  • 2 cans of salmon drained
  • 2 tbs of green onions, minced
  • 2 tbs shallots, minced
  • 2 cloves of garlic, minced
  • 1 tbs fresh dill, chopped,
  • 2 eggs
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp fresh black pepper
  • 1/2 tsp cumin
  • 1-2 tbs coconut flour
  • coconut oil

Directions:

  • Add salmon, green onions, shallots, garlic, and dill to a bowl.
  • In a separate bowl, whisk the egg, then add the spices and whisk till combined.
  • Add the egg mixture to the salmon and mix with your hands till combined.
  • Most likely your mixture will be pretty wet, sift in 1 tbs of coconut flour and combine again.  If still to wet add in the 2nd tbs of coconut flour.  I need 2 tbs to get a good texture for the salmon cakes to form a good circle and not break apart.
  • Heat a skillet with about 1/4 inch high of coconut oil on medium heat.  The cakes should sizzle slightly when they are dropped in, but to high of heat will burn them.
  • Cook the cakes for approximately 4 minutes on each side turning once browned.

One thought on “Paleo Salmon Cakes

  1. The Best Paleo Salmon Recipes

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