Paleo Salmon Cake Recipe

I am pretty excited to share these. I LOVE crab cakes, and salmon cakes, and tuna cakes… for real. Growing up and in college I was famous for making weird concoctions including whatever “cake” thing I could make.

Baby #2 has me craving seafood. Like sushi, salmon, crab legs, you name it. Weird huh? Even better news about these cakes, my super picky toddler loved them (dipped in hummus of course). 

The recipes I found, obviously account for the time involved in prepping and baking the salmon (the “right” way to do it). However, 8/10 times I don’t have much time on my hands and look for healthy recipes I can adapt to fit my busy lifestyle – meaning things I can make from pre-prepped items with a kid on my back.

I always have cans of salmon on hand (I like to get Wild Planet or another comparative brand because the fish are sustainably caught from the wild and are never frozen).

Gluten free. Dairy Free. Healthy Salmon Cakes. Yes please.

PALEO SALMON CAKES

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Oh so simple, and delicious!! Super easy lunch option or weeknight dinner. I adjusted the ingredients to make about 1/2 of this since I used 1 6oz can instead of the 1 1/2 lb of fresh salmon that is listed below.

INGREDIENTS

Salmon:

  • 1½ pound fresh salmon
  • ½ lemon
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground black pepper

Vegetable Mix:

  • 1 teaspoon extra virgin coconut oil
  • ¾ cup diced onion
  • 1 cups diced celery
  • 1 red bell pepper, diced
  • ¼ cup minced fresh flat-leaf parsley
  • ¼ teaspoon hot sauce (Franks)
  • 1½ teaspoon Italian seasoning mix
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Cakes:

  • 1 cup almond flour
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • 1 tablespoon extra virgin coconut oil, divided

Toppings:

  • 1 Avocado, pitted and mashed
  • 1 tablespoon chopped parsley

INSTRUCTIONS

Salmon: 
  1. Preheat the oven to 400° F.
  2. Place the salmon on a sheet pan, skin side down, squeeze lemon juice over salmon and sprinkle salt and pepper over top. Roast for 15 to 20 minutes, until just cooked.
  3. Remove and set aside to cool slightly.
Vegetable Mix:
  1. While salmon is cooking, place 1 teaspoon of the coconut oil in cast iron skillet over medium- high heat to melt. *I love coconut oil and all it’s benefits, I used much more than the 1tsp recommended.
  2. Once melted add the onion, celery, red bell peppers, parsley, hot sauce, Italian seasoning, sea salt and black pepper. Cook stirring until vegetables start to soften, about 4-5 minutes.
  3. Remove and set aside.
Cakes:
  1. In a large mixing bowl add eggs, dijon and almond flour, mix to combine. Mixture will be very thick.
  2. Flake the cooled salmon into mixing bowl with egg mix. Add the vegetable mixture and mix well.
  3. Heat ½ teaspoon of coconut oil in same large cast iron skillet over medium heat.
  4. In batches scoop salmon mixture into 2 tablespoon size balls and pack with hands, add the salmon cakes to pan and cook for 3 to 4 minutes on each side, until browned.
  5. Place on serving dish.
  6. Top with a dollop of mashed avocado and sprinkle of parsley.
  7. Serve and enjoy!

So these are also good reheated (back on the cast iron skillet)… and with ranch dressing lol (another preggo craving of mine).

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I found another easy/delicious salmon recipe perfect for lunch that i’ll share later 🙂

xo – J

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