Easy Paleo Salmon Cakes (low carb + dairy free)

The easiest salmon cakes you’ll ever make! These paleo salmon cakes are made with canned salmon, paleo mayo, spices, and almond flour! Serve them as an appetizer or with your favorite veggie for a complete healthy meal.

I love making easy meals, especially during the week. I’m also a huge lover of seafood, especially salmon and crab!

I’ve made crab cakes and tuna cakes many times but never salmon cakes until recently. Making salmon cakes at home is great because you control the ingredients that go into them which usually results in a healthier salmon cake, like these paleo salmon cakes. No wheat, no grains, no soy or canola. Just squeeky clean ingredients and salmon.

This recipe makes two servings of paleo salmon cakes (2 cakes for each person) but you can double the recipe to serve 4. You could also make 8 small salmon cakes and serve them as an appetizer at your next party.

A few ideas for enjoying these paleo salmon cakes:

• Topped with Kite Hill Chive Cream Cheese (dairy free, made with almonds) and served with a side of roasted broccoli.
• on a sandwich with your favorite toppings and bun (paleo bun if you choose to keep everything paleo, GF bun to keep it gluten free)
• topped with your favorite tarter sauce

Easy Paleo Salmon Cakes

Easy Paleo Salmon Cakes (grain free + dairy free)

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

The easiest salmon cakes you'll ever make! These paleo salmon cakes are made with canned salmon, paleo mayo, spices, and almond flour! Serve them as an appetizer or with your favorite veggie for a complete healthy meal.

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Ingredients

• 2 6oz cans of wild salmon, drained (I use Vital Choice Wild Alaskan Pink Salmon)
• 1 large egg
• 1 1/2 tbsp paleo mayonnaisse, such a Primal Kitchen
• 3/4 tsp dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Old Bay Seasoning
• 2 tbsp chopped green onion
• 1/4 C fine ground almond flour
• pinch of sea salt
• 1 tbsp Avocado oil for cooking

Instructions

1. Place the drained canned salmon in a large mixing bowl and break up with a fork. Add the almond flour.
2. Whisk the egg in a small mixing bowl. Add the paleo mayo, dijon mustard, Worcestershire sauce, old bay, green onion and salt. Mix well to combine (mix by hand or with a wooden spoon)
3. Form the salmon mixture into four equal sized patties. Place on a plate and put in your freezer for 10-15 minutes. Alternatively you may place in your refrigerator for 1 hour.
4. After the salmon cakes are chilled, heat 1 tbsp of the oil over medium high heat in a 12 inch cast iron skillet*
5. Place the salmon cakes into the hot skillet and cook for 3-4 minutes per side, or until golden.
6. Serve with tarter sauce or your favorite dipping sauce.

Notes

*you may use a 10 inch cast iron skillet (or any type skillet but cast iron works best). If using 10 inch, cook the salmon cakes two at a time.

Nutrition Information:

Serving Size: 2
Amount Per Serving: Calories: 496 Total Fat: 31g Sodium: 1004mg Carbohydrates: 6g Fiber: 1g Sugar: 1g Protein: 49g