Salmon Cakes
12. Jan, 2010 
4 Comments
Another favorite food of mine is salmon. A great source of omega-3 fatty acids, this fish is not only nutritious, but simple to prepare. When I’m in a rush, I sprinkle my fillet with a little salt and paper, throw it on a baking sheet and cook it in a 400 degree oven until flaky (usually about 8-10 minutes depending on size). Couldn’t be easier.
Typically, I buy more salmon than I can eat in one sitting. No…my eyes aren’t bigger than my stomach, it’s just that I also happen to enjoy salmon cakes. On the second day, my leftover salmon gets morphed into a different form, yet equally delicious meal. The binder for this Paleo version of salmon cakes is almond flour. I’m still trying to find something that will yield a super-crispy finished product, but for now, ‘kinda crispy’ will just have to do.
Budget friendly tip: Don’t have any fresh salmon on hand? No problem, use canned salmon instead!
Salmon Cakes
- 16 oz. fresh or canned salmon
- 1/4 onion, finely diced
- 1 celery stalk, finely diced
- 1/4 cup mayo
- 1 egg
- Approx. 1/2 cup almond flour
- Sea salt and pepper to taste
- 1 Tbs olive oil (Paleo) or raw butter (not Paleo)
- Mix all ingredients except almond flour.
- Add almond flour until mixture begins to stick together.
- Form patties by taking a handful of the mixture and pressing it together with your hands. You want the patties to be approx. 1 inch thick.
- Heat EVOO or butter in a non-stick pan over medium-high heat.
- Place patties in pan, and cook until golden brown. Flip, and repeat the process with the other side.
- Serve with dilly-mayo recipe below
Dilly Mayo
- Fresh dill, chopped
- 1/2 cup mayo (make sure this is a Paleo friendly brand)
- Lemon juice
- Sea salt and pepper to taste
Mix all ingredients and serve with salmon cakes.
Author Info
The salmon is cooked before you start, yes? Suggestions for a paleo friendly mayo?
Hi Margaret,
Yes, the salmon is cooked before the cakes are made. V uses her leftover salmon (400 degrees for 8-10 minutes) or canned salmon, which is already cooked.
Both Ryon & Lisa are working on Mayo recipes these days. We should have TLSP Mayo for you in the next day or two.
Margaret-
The short answer on paleo mayo is that is doesn’t come in a jar. From my experience (and I check every store I shop at) store-bought mayo is either canola or soybean oil based, which we try to avoid. In addition, most mayo has either sugar, honey, or (gasp) HFCS added.
The base that I’ve been using for paleo mayo is 1 egg, 1 tsp lemon juice, 1 cup of oil, plus seasonings to taste. Use a food processor to beat the egg and lemon juice, then slowly add oil. Fresh herbs really make a world of difference in the flavors. Blend it all well, then let it sit in the fridge to come to a creamy consistency.
Ryon is going to share his paleo mayo recipe soon, and I’ll definitely post once I have a few recipes that I really like.
Hi Margaret,
I apologize for the delayed response, but I’ve been in Mexico for the past week! Anyway, as Georgia indicated, the salmon is cooked. The cakes are only cooked long enough to brown and crisp the outside, so if you used raw salmon, it wouldn’t have time to cook through. In addition, raw salmon doesn’t flake apart like the cooked version does. As I mentioned in the article, the budget friendly (and super simple) version utilizes canned salmon….something I recommend to always have on hand in a Paleo pantry. More to come on my other pantry suggestions as soon as I get back in the U.S….
And as Lisa points out, you’re best bet with the mayo is to make your own.
Hope you enjoy the recipe!