These Salmon Cakes are a delicious way to add good fats and extra veggies into your diet. Perfect for appetizers, dinner, and more, these easy, low-carb salmon patties come together in no time at all. Make them in the air fryer, oven, or on the stove top! Gluten and dairy-free.
Have Your Salmon Cake, and Eat It Too!
I know cooking (and eating) salmon can be a bit intimidating, especially for those who don’t particularly love fish. So, before we jump into recipes like Baked Salmon with Roasted Red Pepper Sauce or Maple Bourbon Glazed Salmon (both of which I highly recommend), I thought I’d ease us into things by teaching you all how to make salmon cakes! They’re so tasty you won’t even remember they’re good for you, and the kids will be excited to eat them too!
Unlike frozen varieties, these easy salmon patties are made with whole food ingredients, are high in fiber, and ready in minutes. Plus, the omega fatty acids will help fight inflammation and leave you feeling energized.
Ingredients You’ll Need
- Salmon – Use either cooked salmon that has been removed of its skin and flaked. Or, opt for canned varieties instead, and make sure they are well-drained. Both options will provide you with healthy fats and delicious flavor.
Note: Leftover or freshly cooked salmon works best to shape the salmon patties/cakes.
- Shredded or Riced Vegetables – Peeled cauliflower, carrot, or sweet potatoes work best and pair well with chopped onions! Just be sure NOT TO USE vegetables that have a high water content.
- Herbs and Spices – I used garlic, paprika, cumin, salt, pepper, and fresh parsley for a slightly smoky, savory flavor somewhat reminiscent of curry. Feel free to experiment with your own flavor combinations if you’re feeling adventurous!
- Eggs – Eggs act as a binder, helping hold the rest of the ingredients together while also adding protein, healthy fats, and flavor to these gluten-free salmon cakes.
- Coconut Flour – Made from the fruit of the palm tree, coconut flour is a great low-carb, gluten free alternative to regular flours that adds medium-chain triglycerides and a slightly sweet flavor to any recipe.
Ingredient Swap: Gluten-free oat flour or gluten-free all-purpose flour may be substituted. However, a rule of thumb is that you will need to adjust the amount used, substituting at a 1:4 ratio (coconut flour for gluten-free all-purpose flour). Also, it is important to note that the texture of your salmon cakes will vary based on the type of flour you use.
Salmon – The King of Omega 3 Fatty Acids
Crucial for optimal health, omega 3’s are a type of polyunsaturated fat and cannot be produced by the body. This means that we must get them from food sources such as salmon, leafy greens, chia seeds, eggs, and more. They exist in 4 different forms which you can read more about here and have many health benefits. For example, consuming adequate omega 3’s can help lower blood pressure, regulate cholesterol levels, fight depression and anxiety, reduce inflammation, reduce the symptoms of autoimmune diseases, support bone health, and more!
Nutrition Tip: To get the most omega 3 fatty acids in every bite, opt for Sockeye salmon over Atlantic salmon!
How to Make Salmon Cakes (Cooked 3 Ways)
These salmon cakes come together so easily, you’ll wonder why you ever bothered with store-bought varieties!
Patty Preparation
No matter which cooking method you choose, the first step is to form your salmon cakes. To do so follow the steps below.
Then, follow the directions for whichever cooking method best fits your needs!
- Combine. To begin, combine the salmon, vegetables, onion, spices, and coconut flour in a large bowl. Once mixed, add in the egg, and combine the ingredients again.
- Fold. Add the fresh parsley (or herbs of choice) to the bowl, and gently fold it into the salmon mixture.
- Form. Using your hands, form 6-7 patties that are about ½ inch to 1 inch thick and 3 inches wide.
Pro-Tip: Use a cookie scoop to make equal-sized salmon patties.
Stove Top Method
- Heat. Place 1 tablespoon of oil or butter in a large pan over medium-high heat, and add 3-4 patties.
- Fry. Let the patties cook for 3-4 minutes on each side or until they are golden-brown and cooked through.
- Repeat. Remove the cooked salmon cakes from the pan, and place them on a paper towel or plate. Repeat the frying process, adding 1-2 teaspoons of oil or butter as needed until all of the mixture has been used.
Air Fryer Method
- Chill. Once formed, chill the cakes in the fridge for 10 minutes, so just the patties can hold their shape better before air frying.
- Air Fry. In the last few minutes of chilling, spray the air fryer with cooking oil, and preheat it to 400 degrees Fahrenheit. Then, cook the patties in batches for 10-12 minutes, making sure to flip them over halfway through cooking.
Oven Method
- Preheat. To start, preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper before setting it aside.
- Bake. Add the salmon cakes to the prepared baking sheet, and let them bake for 20-25 minutes, flipping them over halfway through cooking.
Tips & Tricks
Learning how to make salmon cakes is a pretty easy process. However, I’ve learned a few tips and tricks to ensure you get the best flavor and prettiest patties every time!
Use Fresh Ingredients. Fresh salmon and herbs will result in the most robust flavors, making your salmon cakes even more delicious.
Use a Big Spatula. Using a large spatula to flip the patties ensures that they stay intact. Make sure it can easily slide underneath the entire pattie to flip with ease!
Be Sure to Flake the Salmon. The key to creating gluten-free salmon cakes that don’t fall apart is in flaking the salmon. For the best results, use a fork to create pea-sized salmon pieces before adding it to the rest of the ingredients.
Storage
These easy salmon patties are best served right away. However, they can also be stored for easy meal prep using the following methods!
Fridge: Place leftover gluten-free salmon cakes in an airtight container, and store them in the fridge for up to 4 days.
Freezer: Store your salmon cakes in the freezer either cooked or uncooked by wrapping them individually, and placing them in an airtight container. Then, they will stay fresh for up to 3 months. Just make sure to thaw them in the fridge overnight before frying or reheating.
To Reheat: For the best results, reheat your gluten-free salmon cakes in a pan over medium heat until the desired temperature is reached. You can heat them in the oven or microwave, but the patties may become slightly soggy.
Some of Our Favorite
Ways to Serve Salmon Cakes
They make great appetizers when paired with dips like tartar sauce or:
Or, serve them as part of a complete meal with sides such as rice and:
Common Questions
Yes, the taste and nutrient content of your patties will vary, but you can use any other fish, crab meat, or lobster to form patties instead if you prefer.
When it comes to nutritional benefits, there’s not much difference between canned and fresh salmon varieties. This being said, an arguably more important debate is whether to use wild-caught or farmed fish. Farmed salmon fillets have as many grams of omega–3 fatty acids as wild salmon because farmed salmon are fattier. That being said, wild salmon is richer in other nutrients, due to the environment in which they feed (wild). Source
Yes! Feel free to experiment and include your favorite herbs and spices to make these salmon cakes your own. For vegetables, peeled carrot, cauliflower, or sweet potato work best. However, starchier veggies such as green onion, cauliflower, or broccoli all work! Just make sure whatever you use doesn’t have a high water content.
The short answer is yes, but let’s dig a little deeper than that. Shall we? Made with simple ingredients, these salmon cakes are full of healthy fats, vitamins, nutrients, fiber, and anti-inflammatory properties thanks to the inclusion of fresh vegetables, salmon, coconut flour, eggs, and spices. However, the real star of the show is the salmon as it’s full of omega 3 fatty acids!
How to Make Salmon Cakes (Cooked 3 Ways)
- Total Time: 35 minutes
- Yield: 7–8 patties 1x
- Diet: Gluten Free
Description
Learn how to make salmon cakes in the air fryer, oven, or stovetop for an omega-rich recipe that is gluten-free, paleo, and easy to make!
Ingredients
Recipe updated 1-6-2022
- 8–10 ounces cooked salmon (flaked and skin removed) or two 5 ounce cans of boneless salmon (drained) * (See notes)
- 1 teaspoon garlic (minced) or ½ teaspoon garlic powder
- ⅓ cup yellow onion, diced
- ⅓ shredded or riced vegetables* (See notes)
- ½ teaspoon regular or smoked paprika
- 1 teaspoon cumin
- ¼ teaspoon fine kosher or sea salt
- ¼ teaspoon black pepper
- 2–3 Tablespoons coconut flour (about 25 grams) *See blog for substitutes
- 2 large eggs
- 3 Tablespoons herbs or ½ teaspoon dried herbs
Instructions
Prep:
-
In a large mixing bowl, combine the cooked flaked salmon, onion, riced vegetables (*See notes), spices, and coconut flour, and mix to combine.
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Add the egg to the mixture, and stir to combine. Fold in the fresh parsley.
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Next, using a large spoon or ice cream scoop, scoop the batter into equal-sized balls, spoon batter onto a prepared baking sheet. Shape/press into ½ inch to 1 inch patties, about 3 inches wide.
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Note- To help patties keep shape, chill precooked patties in the fridge fore 15-20 minutes before frying.
To Cook
Stovetop
-
Heat 1 tablespoon of oil or 1 tablespoon of butter in a large pan over medium heat. Once the pan has heated and the butter is sizzling, add in 3-4 patties/cakes at a time. Fry each salmon cake for 3 to 4 minutes on each side or until they are golden brown and cooked through.* If salmon cakes brown too quickly, reduce the heat.
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Transfer the cooked salmon cakes to a paper towel or plate, and repeat the process, cooking the remaining salmon cakes, adding 1-2 teaspoons more oil as needed.
Air Fryer
-
Spray the air fryer basket with cooking spray.
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Add 4-5 patties to the air fryer basket, and cook at 400 degrees Fahrenheit for 12-14 minutes, flipping halfway through.
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Remove the cooked patties out of the air fryer, and repeat the process until all of the patties have been cooked.
Oven
-
Preheat the oven to 400 degrees Fahrenheit
-
Place the uncooked patties in the oven for 20-25 minutes or until they are golden-brown, flipping them over halfway through cooking.
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Remove the baking sheet from the oven, and let the salmon cakes cool completely.
- Keep leftover patties in an airtight container in the fridge for up to 4 days or freeze
Notes
Storage– Freeze either cooked or uncooked salmon cakes by wrapping them individually and freezing for up to 3 months. Place frozen patties in fridge overnight before cooking or reheating.
Texture Tips – Peeled chopped or shredded carrot or cauliflower work best! (Do not use high water content vegetables). *If the salmon mixture is too moist to hold the patty shape, add 1 Tablespoon more of coconut flour, and chill the batter for 30 minutes.
Salmon Tips: Leftover or freshly cooked salmon is best. Or, use 10 ounces of well-drained canned salmon.
- Prep Time: 10 minutes
- chill time: 10
- Cook Time: 15 minutes
- Category: Main, appetizer
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 salmon cake
- Calories: 78
- Sugar: 0.9 g
- Sodium: 94.6 mg
- Fat: 3.2 g
- Saturated Fat: 0.9 g
- Carbohydrates: 2.7 g
- Fiber: 1 g
- Protein: 9.7 g
- Cholesterol: 69.7 mg
Hi … how many individual cakes does this recipe make? And is the recipe 1 serving or multiple services?
Hi Tony! This recipe yields 7 small patties, each about 2½ inches wide and ½ inch thick—great for sliders, meal prep, or serving with sides for a light meal. Serving size is typically 2 patties per person.
Feel free to double the recipe or make larger patties (about 3½–4 inches wide) for a burger style patty.
That being said, I also have a great salmon burger recipe if you’re looking for that type of meal.
Hope this helps!
Made these for my baby and I, and holy smokes delish!!! I always add more seasonings than the recipes call for. And I accidentally left out the coconut flour and it worked perfectly fine! Stove cooked it in avo oil! Success!! Saving this recipe forever more!
Oh wonderful! Good to know it still worked out without the flour! Thanks for your feedback Jamie!
These were easy to make, and I really enjoyed them!
I used gluten free all purpose flour in place of coconut flour and used the suggested 1:4 ratio it states in the blog.
I replaced the cauliflower rice with shredded sweet potato, and canned salmon drained well.
I had no issues with them falling apart.
I will be making them again, thanks for the great recipe!
Wow Andrea! Thank you so much for sharing your recipe experience and the adjustments you made. You’re amazing! So glad they turned out well and you enjoyed them. Happy cooking!
How can I make this using fresh ground salmon?
Is it already cooked?
NO
I have uncooked ground salmon. How much should I use for this recipe?
I would cook anywhere from 12-14 ounces the ground salmon then measure again after you cooked it. Use 10 -11 ounces cooked salmon for the cakes. I’ve never tried with ground salmon so keep me posted!
I can’t believe how easy these were to make! Love this recipe!
So glad you enjoyed it sara!
This is one of my favorites of your recipes.
I used butternut squash, but baked it in the oven ahead of time.
They’re seriously divine. Makes me feel so fancy eating them. And they are so easy and quick to make.
I made a remoulade with veganaise, olive oil, tabasco sauce, lemon juice, Dijon, and black pepper. Perfect tangy complement.
I can eat these every day.
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!
I love cooking making a different flavor international food, Love your article it’s very interesting, Thank you for sharing
That’s odd! I’m sorry that happened. Did you use coconut flour? I don’t have almond flour in this recipe
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.
I cook them on low to medium heat. They cook through fine and stay more lightly golden. But yes you have to cook them longer.
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
thank you so mush
You’re welcome!
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 💯
Great post as always! I will definitely consider it for my children. Thanks for saving the day Lindsay.
Keep me posted Jenn!
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!
Hi, my family is allergic to eggs. Can we still make these with flax seed egg replacement? If so, what is the amount?
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?
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!
Woohoo! Yes, these are a staple for us in our gluten free household 😉 I love how creative you got with this, keep it up! 😀
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.
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?
Can I use almond flour instead of coconut flour for this recipe?
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.
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!
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
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.
Really enjoyed this! I used boxed/prepared pumpkin, used curry, and served with Ranch and a side salad and cucumbers. Will make again!
Oh wonderful! thanks for the feedback Kyla! Love the pumpkin addition
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!
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!!
Do you think I could substitute the salmon for crab?
I think so! Just make sure it’s drained if using canned
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.
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!
Awesome! Love the canned sweet potatoes. I use them too for quick option.
Thank you for sharing! I hope you will continue to have great articles like this to share with everyone!
One of the best cooking “revelations”! I wish i knew it before. What a great recipe! Thank you 🙂
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.
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.
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!
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!
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!
awesome! thanks for your feedback Amy!
By the way, they look A-Mazing!
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?
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
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?
It looks so delicious, I just love to have this yummm…!
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!
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.
When we were growing up, my Mom used to bake salmon every year for Christmas Eve dinner. This looks delicious, friend!
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.
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.
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 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 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!!!
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
AND COOKIES!!!!! 🙂
Have a wonderful Christmas!!!!!!
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.
Yum! I usually make mine with kabocha squash but butternut would be good too!
oh I gotta try it with kabocha next, genius girl!
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
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
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?
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 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
I love salmon, these look fantastic!!!
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
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?
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
Love the addition of the butternut squash puree! Genius.
you’re a genius! mwah!
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!
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
I love that you put butternut squash in this. You are my hero!
so thougth of you!
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