Paleo
Dairy Free
Gluten FreePaleo Salmon Cakes are quick, easy to make, delicious meal or appetizer! These Salmon cakes are literally veggie packed and protein packed, not to mention whole30 friendly. No wasting leftovers here, just mix and throw on the skillet. Great for meal prep and freezer friendly.
You know what? I am a little bummed. I actually can’t believe Christmas is so soon. I really want to slow down and enjoy the FULL swing of the season. Heck, I just started listening to the Christmas music station a couple weeks ago… sigh. That being said, I’ve decided to focus on celebrating this next month like no other! You with me?
Salmon Cakes make for an easy meal or appetizer!
Let’s start with Christmas/Holiday traditions. Do you have any? My family hosts a potluck party each year. It’s a night full of Holiday ham, appetizers, nana’s Jello Punch (don’t ask what’s in it, LOL!), giving a few gifts to the kiddos, and a white elephant gift exchange. It’s quite hilarious!
This year we will be flying in from Utah, the day of! So I decided my appetizer contributions will be in the form of QUICK and easy paleo salmon cakes. And no one will even know they are healthy! Besides, this salmon cakes appetizer goes along perfectly 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.
A sneaky way to add more vegetables to your diet ..
Well, I’m not Italian, but I am all about starting new traditions. Especially Christmas themed food traditions. You see, our Christmas Eve party platters usually consist of shrimp cocktail, deviled eggs, and many other snacky holiday plates. But this year, I’m sneaking in the extra veggies. These easy peasy paleo salmon cakes are actually packed with veggies! Shhh.. just don’t tell the kiddos. Sure, I may be bias, but I’m also thinking non fish eating and non veggie eating folks would like these, too.
The addition of curry and herbs really make this salmon cakes recipe super flavorful. I mean who doesn’t love a good curry recipe, ya know?
Not a curry fan, try these Gluten Free Teriyaki Salmon Cakes from Gluten-free Palate! Ya, what’s not to love about those? YUM!
Are baked salmon cakes a healthy option for the holidays?
Um, well, I’ll tell you. Nerdy Nutrition Nerd ALERT below!
First of all, one can only take so much ham and turkey, unless it’s Turkey Nachos. Obviously. Seafood is without a doubt a must have for your holiday table. Adding seafood to your holiday table (or diet in general) is that seafood is “FEEL GOOD” super food. Salmon is a superfood fish packed with selenium, the feel good hormone, tryptophan (we all know what that does), Omegas, and Vitamin D. Now, add an extra serving of seasonal vegetables to these Paleo salmon cakes and you got a SUPER nourishing dish. See, you feel good already, right? Quite perfect.
It’s wholesome, it’s healthy, it’s grain free, it’s made with simple REAL ingredients, and it’s flipping delicious.
Also, you can eat salmon cakes with your hands, but not look like a Paleolithic caveman. Haha, okay you’re allowed to use a fork, but grabbing a stack and eating them like a hand pie is totally allowed at my house. Whoa…. let’s dive on in before I get on another corny tangent.
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Easy Paleo Salmon Cakes
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8 cakes 1x
Description
Healthy Vegetable Packed Paleo Salmon Cakes! Super easy, super simple, super delicious! Great for a healthy meal, snacks, party appetizers, and are freezer friendly.
Ingredients
- 5 oz salmon (canned or finely diced cooked salmon, skin off) . See notes for specifics)
- 1/2 tsp garlic (minced)
- 1/3 cup sweet potato, squash, or pumpkin (pureed or mashed)
- 3 to 4 tbsp coconut flour (see notes)
- 1/4 tsp regular or smoked paprika
- 1/4 tsp fine kosher or sea salt
- 1/4 tsp black pepper
- 1/4 tsp curry powder (optional)
- 1 rosemary sprig or 1 tsp dried herb of choice
- 2 eggs
- 1 tbsp oil or butter for the pan
Instructions
- First mash up your salmon. If you are using fresh versus canned, remove any extra skin.
- Place your salmon in a bowl and then add in your mashed or pureed veggies (see notes for cooking options). You can used canned pumpkin or sweet potato for a fast prep. Mix together.
- Next add in coconut flour 1 tbsp at a time. You will need only 3-4 tbsp depending on the type of salmon you use. Then mix in herbs and seasonings. Mix Together.
- Lastly, add in your 2 eggs.
- Mix well until the batter is thick enough to get be able to form patties. 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 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.
- This dish pairs great with steam veggies. I added a sprinkle of Pomegranate seeds to make it more of a holiday dish.
Notes
If you choose to use fresh squash, 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.
If you are using canned veggies, you might need to add that extra coconut flour or an egg white for binding. For extra protein boost, replace 1 tbsp coconut flour with 1 scoop collagen or bone both protein powder(45-50 grams).
Estimated Nutrition Per Salmon Cake varies depending on vegetables used
- Category: Main, Appetizer
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 70
- Sugar: 1g
- Sodium: 110mg
- Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 54mg
Keywords: paleo, salmon cakes, gluten free, freezer friendly, low carb, dairy free
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!
So do you think my idea of sneaking in extra veggies and superfood seafood on Christmas Eve will go well? Better yet, do you think my southern family will approve of paleo food?
I remain hopeful! Stay tuned! Haha!
Want to try Paleo Salmon Cakes with an extra BOOST of PROTEIN and anti-inflammatory spices!?
You so should!
1 Minutes Paleo Salmon Cakes Recipe Video Tutorial with Boost of Protein!
p.s.
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!.
Corny Cotter signing out…
Cheers!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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I’m craving salmon cakes now – why haven’t I made these yet?! You’re reading my mind (or taste buds) 🙂
we are so on the same taste bud wave length
haha you should come to morocco once and try it and also try the Tagin you should try it once
I love that you put butternut squash in this. You are my hero!
so thougth of you!
So funny — I’ve had salmon cakes ON THE BRAIN recently! I have no idea why (because it’s not something I usually prepare), but I’ve been wanting to give them a shot. So glad to have a great recipe to use now. 🙂 Plus, the addition of veggies doesn’t hurt either!
oh i bet you’d love! let me know if you and the boys try it
The best thing is that they can be used for anything! They are so versatile on the table 🙂 These look so bomb though and I love not wasting anything!
totally! and there’s squash.. just for you!
Love the addition of the butternut squash puree! Genius.
you’re a genius! mwah!
I seriously love salmon cakes, I got one a few days ago while in philly and it was delish! What a perfect and quick dinner!
we are so food sistas!!! love it
YUM! these look so awesome! i’ve been very into burgers lately and these salmon burgers (cakes, whatever lol) look amazing!!
burgers, patties, cakes.. all the same with seafood! haha right?
Ohhh people are going to love these! I mean, how could they not? Salmon will forever be a fan (or FAM) favorite 😀
haha yea! food twin, always
I love salmon, these look fantastic!!!
I was JUST thinking about that this morning – I cannot believe Christmas is 4 days away, I feel like the Christmas season slipped away from me 🙁 I absolutely love salmon cakes – I LOVE that you included bnut squash. Definitely pinning this for later!
I know, right? Crazy!! Hope you have a beautiful Christmas friend
Lindsay! I’m so exited that you posted this. I was just looking for some recipes to make this week and next that are Whole30 friendly and this is perfect. Can’t wait to try them. Merry Merry Christmas to you! LOVE YOU.
I have more to come! Just for you. ?
I tried making salmon cakes one time and they fell apart EVERYWHERE… so kudos to you for making it happen!
What binder did you use?
I haven’t ha salmon cakes in sooooo long. I love this with the butternut! Lucie gets here tomorrow. Why don’t you come meet us with these?
done! packing my bags. I need out of here! haha
We kick off the festivities on Christmas Eve with a huge lunch with my mother, siblings and spouses. From there we go to my Da and step mom’s house for appetizer dinner (my favorite!!) with the rest of the family. It’s always crazy and always fun. Christmas morning is a giant breakfast complete with mimosas (and I totally intend to sip one this year; a doctor told me it was fine).
HAPPY HOLIDAYS. Enjoy your family.
you can drink a glass a day (two on holidays). So i heard. haha not kidding
Yum! I usually make mine with kabocha squash but butternut would be good too!
oh I gotta try it with kabocha next, genius girl!
Lindsay, I’m coming over for paleo salmon cakes, I promise I will bring a gift 🙂 I still haven’t felt the holiday spirit. I think I need to turn on the Christmas music!!
you can come over ANy time!! gift or not.
AND COOKIES!!!!! 🙂
Have a wonderful Christmas!!!!!!
These sound incredibly delightful! The Hubs and I are big salmon fans! I’m with you though, I feel like the season has gone by so fast and I haven’t had much time to enjoy it! That just means I need to take the next few days slow!
i know, right? we need a pausebutton
Yum! These would be great as an appetizer for Christmas! We are hosting and have so much on our plates, well not literally, but I may have to see if I can pull these off and add them to the menu. We are also having a New Years Eve party but making pizzas has already been requested.
oh i want to come!!!
Yum Lindsay! These look super simple and totally delicious!
I love the fact you’ve put a little spice in there with the paprika and the curry powder.
I would have these on a bed of delicious steamed spinach.
Salivating here. Completely salivating!! 😀
★★★★★
curry just for you! hope you are well!
Yum these look amazing! The inclusion of butternut is genius. Pinning this recipe for when Fish Fridays return soon!
woohoo! can i come to fish fridays?
Yum! I LOVE salmon and have always wanted to try to make salmon cakes. Must try your recipe of course! XO
OMG you must make! I know you’d love!
This recipe for salmon sounds delicious! i was looking for a recipe that I could batch make and freeze. How would you freeze these-before or after cooking? Thanks for any advice.
Oh totally! I usually cook them first then freeze. then just lightly heat in oven or microwave again before serving.
This is a lot simpler than I imagined it would be. It’s great to incorporate a healthy dish during the holiday season and I think this one in particular would be a nice appetizer. I’m a big salmon fan and I try to incorporate it into my meals often as well.
When we were growing up, my Mom used to bake salmon every year for Christmas Eve dinner. This looks delicious, friend!
Hi there! I’d love to try these, but baked in the oven. What would you recommend? These look wonderful, thanks!
Sure! You could bake them at 400F for 10 -12 minutes and flip once. Check the patties after to make sure they’ve reached 160F.
Hi I’m SO excited to make these! They sound and look AMAZING!!! Wondering if you (or anyone else) has a good dipping sauce they use? I will probably be good without one, but thinking my kiddos would like a dipping sauce of soe sort. Thanks! 🙂
Wonderful! And does it matter the sauce? I have a good yogurt sauce I use with dill or you can use ranch. Delish!
It looks so delicious, I just love to have this yummm…!
How do you prepare the mashed butternut squash? Do you do it yourself or buy it premade?
you can by it premade here.http://amzn.to/2jMLH0W Or just steam, scoop out the middle, then mash or blend. Does that make sense?
How are you coming up with 5 mins prep time when you have to cook and either mash or puree the squash?
I should note that’s if you use the canned squash purée. But you can pop it in the microwave and then mash in 5 minutes. Still, I will update that. Thanks for letting me know
Hi Lindsay,
I realize I’m coming late to the party here…. 🙂 At what point to you freeze these, fully cooked or earlier? I’m thinking about sending them as a meal for a friend who is laid up with recent surgery.
no prob! I would cook them then freeze. Then all your friend has to do is reheat. Does that make sense?
By the way, they look A-Mazing!
Do you know if this would work using Almond flour instead?
I haven’t tried it. But it might! Do you have any other flour on hand?
I drained any liquid with the salmon (I used cans). I then used blanched almond flour. It worked like a charm!
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awesome! thanks for your feedback Amy!
They look so tender and moist and flaky and delicious! And your family’s Christmas traditions sound like so much fun!
it’s so fun! What are your traditions. I’d love to hear Em!
I wish Thanksgiving was in October so there was more time to be in the Christmas spirit. It’s definitely too short!
me too! Maybe we should be Canadian. LOL!
Oh my Gah! Linds… these are beautifully recaptured and look absolutely scrumptious! I can see why you’d want something quick, since you’re traveling. As far as traditions… many years ago, Rob and I started traveling over the holidays. Sometimes to see family, others just for fun.. and because we both take time off during the holidays, traveling just works for us! We don’t exchange gifts.. it’s all about traveling, spending time together and sharing new experiences.
This is the first time I heard of these salmon cakes! I really like salmon so it sounds like a great idea. I bet they would taste good with any dipping sauce. Thanks for sharing! I will definitely have to try them some day.
One of the best cooking “revelations”! I wish i knew it before. What a great recipe! Thank you 🙂
Thank you for sharing! I hope you will continue to have great articles like this to share with everyone!
I’m on my first Whole 30 and made these for dinner last night. They were SO delicious!! My whole (non-whole 30) family loved them and asked me to keep the recipe in the rotation. 😀 I was in a rush at the store after work and couldn’t find Whole 30 compliant canned sweet potatoes so I improvised and used organic sweet potatoes baby food! Worked beautifully. Thanks for the great recipe, I will be making again and again!
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Awesome! Love the canned sweet potatoes. I use them too for quick option.
Looks good! Would it be alright to use another flour alternative? Is there a reason for specifically using coconut flour? Thanks!
what other flours do you have? I think a GF flour would work but not sure about almond meal because it doesn’t absorb much water.
Do you think I could substitute the salmon for crab?
I think so! Just make sure it’s drained if using canned
These are SO DELICIOUS!!! I have made this recipe almost once a week since I discovered it a couple months ago, & have sent it to multiple friends & said you have to try this! It is EASY, healthy, & so yummy it feels like an indulgence / comfort food. I love them best dipped in primal kitchen’s paleo chipotle lime mayo. Fabulous recipe, thank you for posting it!!
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Yeeeep, I’m now craving this whole bowl and I don’t care it’s not even 7am yet. Holy MOLY, Denise!! This salmon is dropdead gorgeous!
Really enjoyed this! I used boxed/prepared pumpkin, used curry, and served with Ranch and a side salad and cucumbers. Will make again!
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Oh wonderful! thanks for the feedback Kyla! Love the pumpkin addition
This salmon looks so great, but I really could wolf down this at a minute and I concur, in case you don´t have access to fresh fish, frozen is best.
Thanks for this recipe! I made them for my 9-month old son who is intolerant / allergic to seemingly everything. I used 2 chia eggs instead of eggs and omitted all the seasoning / spices. The only wild frozen salmon I can get where I live is pretty bad (it doesn’t really taste or resemble salmon) and this made it better! So I took the thawed filets, threw them in the food processor with the pumpkin, and when that was processed, I added the eggs. Formed into nugget shape (so they were quick to cook and easy for the baby to hold) and they fried up perfectly. They were the perfect texture for him! Plain salmon just falls apart and is too difficult for him to eat. I’m sure nobody cares about all this, unless they’re also searching for recipes for their kids (and I’m going to write “baby led weaning” and blw here so that people googling will find your recipe :)) Thanks, Lindsay! My husband and I are super excited to have found a recipe that will make salmon possible for him!
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Oh I’m so glad you found an egg free substitute! I appreciate you taking the time to share this with me . Would you mind if I updated the recipe with your egg free notes. Happy to credit you
These will literally save my life this winter. I am always looking for make ahead and freezer friendly options and this is just perfect. Thanks for saving the day again Lindsay.
★★★★★
Can I use almond flour instead of coconut flour for this recipe?
Lindsay,
Can the salmon be substituted with any other fish?
For sure! I’ve made these with tuna. If you are using a white fish, like cod or halibut, they will probably fry a little faster. Does that make sense?
This is a very appetizing post. The photos sure make me feel hungry. Thank you for sharing your Easy Paleo Salmon Cakes recipe. It’s a thumbs up for me that you were able to incorporate vegetables in the recipe for the festive season. Our Christmas table often includes delicious but not so healthy foods, so I am all for these vegetable-packed salmon cakes.
Thanks for the great recipe! Salmon cakes used to be one of my go-to dinners until I went GF. Now they will be again! I used garlic powder to save time, the paprika was smoked, and I put in dried rosemary. The squash was kabocha, or Japanese pumpkin, steamed fresh. Salmon was canned. Didn’t have coconut flour, so I used 2 T of coconut milk powder. The result was very wet, but I was able to form them into cakes and they cooked up nice and firm yet soft and moist. Very flavorful, and my picky 11yo even finished his plate! The one leftover patty made a nice snack the next day. I will definitely make again, and I want to play around with the ingredients a bit. I love how versatile this recipe is!
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Woohoo! Yes, these are a staple for us in our gluten free household 😉 I love how creative you got with this, keep it up! 😀
Hi, my family is allergic to eggs. Can we still make these with flax seed egg replacement? If so, what is the amount?
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Hi peggy! I think flax egg should work. I know a few readers have done that before. YOu might try using GF flour versus coconut flour so they bind better though. Does that make sense?
Hello from South Africa! 🙂 I’m keen to try these cakes out – would I be able to use gluten-free flour as supposed to coconut? That’s what I currently have in my cupboard 😂
Sure! I think that should be just fine. Keep me posted though!
Great post as always! I will definitely consider it for my children. Thanks for saving the day Lindsay.
Keep me posted Jenn!
I didn’t have the highest of expectations after seeing this recipe only had 3.5 stars but I made it for the first time tonight using sweet potatoes and they are amazing!! I used extra sweet potato but they are 💯
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thank you so mush
You’re welcome!
thank you so much I like your amazing blog
Dear Lindsay,
Thank you for sharing this amazing article, i’m chef and i really like your blog
Lindsay,
I was wondering if medium heat instead of medium high is ok for cooking for the same time? (Using caned salmon) with skillet on medium high I slightly burned the fish cakes, and wondering if skillet on medium would cook throughout the cakes.
sure! It really depends on the pan. Cast iron works best. But medium will do! Just takes longer to cook. Hope that helps! P.s you can also bake these.
Sorry – I wanted to like these but they didn’t work at all! They were super almond floury, fell apart, and tasted fishy…they looked like salmon pancakes. I also reduced amount of almond flour from the recipe.
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That’s odd! I’m sorry that happened. Did you use coconut flour? I don’t have almond flour in this recipe
These look wonderful and full of flavor. I also love the napkin you used! Do mind sharing the brand?
It’s actually from Magic Linen. I love it!