Paleo Salmon Cakes are super quick and easy to make, and super delicious! They are whole30 friendly, too. Salmon cakes that are literally veggie packed and protein packed! Just butternut squash, herbs, egg, salmon, and spices! No wasting leftovers here, just mix and throw on a skillet. Great for a healthy meal, snacks, party appetizers, and are freezer friendly.
You know what? I am a little bummed. I actually can’t believe Christmas is so soon. I really didn’t get to enjoy the season that much. Heck, I just started listening to the Christmas music station a couple weeks ago… sigh. That being said, I’m gonna focus on celebrating this week and next like no other! You with me?
Let’s start with Christmas Eve. What are your traditions? We also have a potluck party at my parents along with a giving a few gifts to the kiddos and a white elephant gift exchange, etc. It’s quite hilarious!
This year I thought it would be fun to make a paleo salmon cake dish/appetizer that goes along with the Christmas Eve Feast of the Seven Fishes. If you don’t know what the heck I’m talking about, just see wikipedia. Wiki knows it all.
I’m not Italian, but I am all about starting new traditions. You see, we usually have shrimp cocktail, deviled eggs, many other snacky holiday plates. But this year, we’re gonna get our cake on, savory cake style!
Easy peasy paleo salmon cakes and packed with veggies! Shhh.. just don’t tell them I’m sneaking more veggies into their meal.
But really, let’s talk about these paleo salmon cakes.The Kiwi and I both thoroughly enjoyed this veggie packed meal! So much, I wanted to make them again for the fam! The addition of curry and herbs really made them cozy, ya know? I may be bias, but I’m also thinking non fish eating folks would like these, too. Or these Gluten Free Teriyaki Salmon Cakes from Gluten-free Palate! Ya, what’s not to love about those? YUM!
What makes them paleo salmon cakes so freaking good for the holidays? Um, well, I’ll tell you.
For one, salmon cakes are full of flavor! I’m sorry, but I can only take so much ham and turkey. I need seafood (it’s my favorite), and SPICES, and HERBS and we always another protein dish that you can eat with your hands, but not look like a Paleolithic caveman. Okay you’re allowed to use a fork with these paleo salmon cakes, but grabbing the a few and eating them by the hand is totally allowed at my house. As long as you’ve washed your hands first, deal?
I digress. Anywho…
Paleo salmon cakes are also another FEEL GOOD food. Remember my feel good granola talk on Friday? Yes, that same feeling. Meaning, you can feel good about eating this dish. It’s wholesome, it’s healthy, it’s grain free, it’s made with simple REAL ingredients, and it’s damn delicious. Whoops, I mean it’s darn delicious!
And you know what else? These paleo salmon cakes are freezer friendly!
Which means you can make a bunch and save them for your New Year’s Eve Party. Or better yet, January 1st! You know, when about 95% of people out there start the whole30 program.
Easy Veggie Packed Paleo Salmon Cakes
Healthy Vegetable Packed Paleo Salmon Cakes! Super easy, super simple, super delicious! Great for a healthy meal, snacks, party appetizers, and are freezer friendly.
- 6 oz chopped or finely diced salmon (raw or canned works. See notes for specifics)
- 1/3 cup butternut squash (pureed or mashed)
- 2 eggs
- 3 -5 tbsp coconut flour
- 1 rosemary sprig or 1 tsp dried herb of choice
- 1/4 tsp regular or smoked paprika
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp garlic (minced)
- 1/4 tsp curry powder (optional)
- 1 tsp honey (optional - omit if whole30)
- 1 tbsp oil or butter/ghee for cooking
- First clean and slice up your raw salmon if you are using fresh versus canned. Remove any extra skin.
- Place in bowl and then add in the your eggs and coconut flour. Mix well. finally add in your herbs, squash, and seasonings. squash options You can used canned squash to make a fast prep. Or simply cut squash in half, remove seeds, and place in a microwave safe bowl with 2 tbsp water. Cook on high for about 3-4 minutes. Scoop inside and then mash or puree with blender. That's the other option.
- Mix well into a batter.
- If batter is too runny, add 1 tbsp more coconut flour.
- Form into 8 small balls or roll into larger 5-6 balls.
- Lay them on parchment paper.
- Press them into patties/cakes so they are around 1 inch thick.
- Now turn on your skillet to medium high. Add your butter or oil.
- Once heated, add in 3-4 patties/cakes at a time or less. Cook for 3 to 4 minutes on each side or until you see the salmon is cooked thoroughly. If you are using canned salmon, they will cook faster.
- Remove from skillet. Add more 1 tsp more or so of butter/oil and repeat for the next batch of 3-4 patties/cakes.
- Garnish with extra rosemary, black pepper, chili flakes, or garlic if desired and serve with your choice of dip/sauce or as is.
I used 6 oz fillet (skinned) of sizzlefish coho salmon. Feel free to use canned but it will cook faster, so watch the patties when cooking.
These are freezer friendly and great to make for meal prep or party prep.
If you are using Canned, you might need to add an extra egg for binding.
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I’m Kidding… kinda.
What I am really trying to say is that you can have your “cake” and eat it too. Heck have multiple cakes .. with seafood! My new motto in life. Salmon, the cake of the sea!
Well, do you think my Italian American way of celebrating Christmas Eve with a seafood based dinner will go well? Do you think my southern family will approve of paleo food?
I remain hopeful!
Want to try these Paleo Salmon Cakes with an extra BOOST of PROTEIN and anti-inflammatory spices!?
You so should! Recipe Video Tutorial with Ancient Nutrition Bone Broth Protein Below!
Despite my talk of all things healthy and festive, I truly hope you can focus on the season that we all are in! The family and friends that surround you. The laughter that fills the air!
May this week be filled with JOY and PEACE and LOVE! Okay, and maybe just a little eggnog. hehe.
Corny Cotter signing out… till Wednesday.