You’ve had crab cakes. Now it’s time for salmon cakes to shine! Made with Alaskan sockeye salmon, these Paleo-friendly, dairy-free, gluten-free salmon cakes use wild salmon – none of that canned salmon, only fresh. Make these as an appetizer, or portion them out for meal prep. We made 6 salmon cakes of 2oz each. Don’t forget the squeeze of lemon juice at the end to give it extra zing! P.S. These are also perfect if you’re on Whole30.
Paleo Salmon CakesPrint Pin
- 2 ea ButcherBox Sockeye Salmon Fillet skin removed
- ¼ c red bell pepper small dice
- ¼ c scallions minced
- ¼ c Paleo breadcrumbs or almond flour substitute with regular panko breadcrumbs if not Paleo
- 2 Tbsp mayonnaise preferably Paleo Kitchen
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 Tbsp avocado oil
- Preheat oven to 400°F.
- Remove the skin from the salmon filet. To do this, place a paper towel on top of a cutting board and then place salmon filet skin-side down on the paper towel to keep it from slipping. Use a sharp knife make a cut between the flesh and skin at a corner of the filet, then holding down the separated skin, glide the knife between the rest of the flesh and skin. Discard skin.
- Roughly chop salmon filets or pulse in food processor for 1 minute.
- Combine all ingredients except avocado oil in a large mixing bowl and mix together.
- Portion salmon mix to desired size eg. 6 portions of 2oz each, roll into a ball, then flatten slightly to make a cake.
- Preheat large skillet over medium-high heat. Once skillet is hot, add avocado oil and sear both sides of salmon cake for 2 minutes on each side, or until golden-brown.
- Place seared salmon cakes on baking sheet and bake for 5 minutes.
- Serve and enjoy with a squeeze of fresh lemon!