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 1/2 teaspoon garlic powder
- 1/3 cup yellow onion, diced
- 1/3 shredded or riced vegetables* (See notes)
- 1/2 teaspoon regular or smoked paprika
- 1 teaspoon cumin
- 1/4 teaspoon fine kosher or sea salt
- 1/4 teaspoon black pepper
- 2–3 Tablespoons coconut flour (about 25 grams) *See blog for substitutes
- 2 large eggs
- 3 Tablespoons herbs or 1/2 teaspoon dried herbs
Instructions
Prep:
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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 1/2 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
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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
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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
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Preheat the oven to 400 degrees Fahrenheit
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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 freezeÂ
Notes
Storage–Â 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.Â
- Prep Time: 10 minutes
- chill time: 10
- Cook Time: 15 minutes
- Category: Main, appetizer
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size:
- 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