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Paleo Salmon Cakes
Prep Time: 10 mins
Cook Time: 8 mins
Chilling Time: 20 mins
Total Time: 38 mins
 

These easy Paleo Salmon Cakes are loaded with flavor and can be pan-fried or baked in the oven. You can freeze the salmon cakes before or after cooking!

Course: Mains
Cuisine: American, Mediterranean
Keyword: easy salmon cakes recipe, How to make salmon cakes, whole30 salmon cakes
Servings: 6 servings
Calories: 372 kcal
Author: Alyssa Brantley
5 from 63 votes
grey plate of paleo salmon cakes with salad, lemon and dipping sauce
Ingredients
  • 1 large sweet potato about 10-ounces, cooked and mashed
  • 2/3 cup almond meal
  • 1/3 cup finely chopped parsley, packed
  • 2 Tablespoons finely chopped onion
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon hot sauce I like Frank's Red Hot for this recipe
  • 1/2 Tablespoons kosher salt
  • 1 teaspoon ground cumin
  • 1.25 teaspoon paprika sweet OR smoked
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 14.75 ounce cans Wild Alaskan Salmon See NOTES about bones and skin
  • 2 Tablespoons organic coconut oil or ghee for cooking divided
Instructions
To Prepare:
  1. Wash sweet potato and use a fork to poke several fork-holes in it. Wrap in a paper towel, place on a microwave safe plate and microwave until soft. My microwave has a "potato" setting. I think it's about 8 to 9 minutes long but check every couple minutes so you don't overcook it.

    If you prefer not to use the microwave, you can cook the potato in advance in the oven or pressure cooker and keep it in the fridge (mashed and ready) for a couple of days.

  2. Let cool for a few minutes, remove potato flesh from skin and mash with a fork until the lumps are mostly gone. Toss into a large mixing bowl.

  3. Add almond meal, chopped parsley, onion, lemon juice, hot sauce, salt, cumin, paprika, black pepper and eggs (Be sure not to put eggs directly on hot potato flesh or they can begin to cook!).

  4. Open the cans of wild salmon and drain most of the liquid out. I used Trader Joe's canned Wild Pink Alaskan Salmon that still has the skin and bones.

    Take the canned salmon into your hand and look for the "split" where 2 or more pieces of salmon are pushed together into the can. This is the natural place to separate the salmon and where you will most likely find the majority of skin and bones. Use your hands to gently scrape the skin and bones off (or mix them right in!.

    Separate the salmon again if there are more "splits" and do the same thing. Finally, using your hands, crush the canned salmon through your fingers into the mixing bowl.

  5. Stir until well combined. Line a baking sheet or large plate (that will fit in your fridge) with parchment paper.

  6. Use a 1/3 measuring cup, scoop out evenly sized salmon cakes (flatten bottoms) until you have 12 patties (sometimes you will have 13 or even 14).

  7. Chill in the refrigerator for at least 20 minutes or all day (this is also the point you would freeze any that are not going to be cooked in the next 12 to 24 hours).

To cook:
  1. Heat a large frying pan (big enough to hold six patties) over medium high heat. Once hot, add 1 tablespoon coconut oil or Ghee per six patties.

    Let fat completely melt and get very hot.

    Slowly add patties and cook for 4 minutes.

    Gently flip and cook for an additional 4 minutes on the other side.

    Serve hot and Enjoy!

Recipe Video

NOTES:
Nutrition Facts
Paleo Salmon Cakes
Amount Per Serving (2 Salmon Cakes)
Calories 372 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 7g 35%
Cholesterol 150mg 50%
Sodium 1160mg 48%
Potassium 251mg 7%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 3g
Protein 30g 60%
Vitamin A 172.6%
Vitamin C 10.5%
Calcium 26.1%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

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