Paleo Salmon Cakes
We love salmon and these cakes are great for cooking in a skillet or out on the grill. The fresh flavors are a winning taste sensation no matter what the season. We served them with some grilled asparagus (pictured). You could also top each patty with our Avocado Dip for a creamy mayo style topping. We always make more than we need, and then freeze, for a quick midweek meal option.
- 12 oz Sockeye Salmon Fillets (Cooked) Flaked
- 1/4 cup Coconut flour
- 2 ribs Celery Finely diced
- 4 cloves Garlic Finely diced
- 1 tbsp Lime Juice
- 2 tbsp Fresh Cilantro
- Salt & ground black pepper
- 4 Large Eggs
- 6 tbsp Coconut Oil For Frying
- In a mixing bowl, flake the cooked salmon fillets. Then add the coconut flower and mix until fully combined
- Beat the eggs in a separate bowl, then stir into the salmon mixture until fully combined
- Form the mixture into 8 patties (they were approx 3oz each when i made them) about 2.5-3" across.
Cooking in a skillet
- This next bit depends on the size of your frying pan or skillet! I cooked them in 2 batches of 4 cakes. If your pan is large enough you can do them all in one go.
- Heat the coconut oil in your frying pan or skillet on a medium heat. When hot, add the salmon cakes and cook for roughly 3-5 minutes on each side (depending on how thick your salmon cakes are) They should be golden but not burned 🙂
Cooking on the grill
- If you would like to cook out on the grill instead, just brush each patty on both sides with coconut oil, before placing on the grill.
- Use indirect heat to cook on both sides for about 4 minutes.
- Finish for 1-2 minutes on both sides, on the direct heat to get the nice grill marks.
- Serve with lime wedges
Calories: 190kcalCarbohydrates: 4gProtein: 14gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 100mgSodium: 150mgPotassium: 161mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!