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.
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.