I am excited about this recipe because it’s paleo, gluten free and super easy to make. They’re crispy on the outside, moist on the inside. I take a simple can of wild caught salmon and turn it into a delicious dill flavored Salmon Cake everyone will love.
These Salmon Cakes can be served for breakfast, lunch or dinner. They also make great party or picnic food. I am taking them to a Memorial Day party this weekend.
These quick and easy salmon cakes are made with only a handful of regular ingredients. Usually the less ingredients the easier the recipe.
Wild caught canned salmon/radishes/shallots/garlic/eggs/dill/ almond flour/salt & pepper ~ all processed together in a food processor and sauteed in ghee or coconut oil.
Speaking of a food processor do you have one? YOU NEED ONE! I love mine so much I use it almost every day. Maybe I’ll write a blog post about all the ways I use my food processor. I think it’s worth having one just to make Cauliflower Mash Potatoes.
Sometimes the hardest thing is getting all the ingredients together. You may not stock almond flour in your pantry but I highly recommend getting it. It is a fantastic gluten free alternative to flour, high in protein and fiber. There are many recipes on my website with it.
But you can substitute coconut flour if you have that on hand or if you’re nut free.
Sustainably caught wild salmon is one of the healthiest, least expensive ways to eat salmon. They are caught in the cold, clear Alaskan waters by local fishing families who are supporting the conservation of wild marine ecosystems.
Salmon is high in omega 3 fatty acids which lower inflammation and feed your brain. In fish markets wild salmon usually costs $25 per pound and is often not available. These cans of Wild Planet Salmon cost around $4 which comes out to about $11 per pound. I always keep a few of them in my pantry.
Radishes are an under appreciated vegetable. They are a natural cleansing agent for the digestive system. They help relieve bloating and gas. Their high Vitamin C content supports our immune system. Their crunchy texture, pungent flavor and natural spice give foods an interesting flavor and texture.
Once you have the mixture prepared, saute them in coconut oil, ghee or grass fed butter. These are the best oils to cook with since they don’t oxidize when heated.
Fish cakes or crab cakes are often served with tartar sauce. Here I serve them with Avocado Cream. It’s a simple sauce of avocados, garlic, lime, cilantro or basil, olive oil, salt and pepper, made in a food processor or blender. Of course, the salmon cakes are delicious enough to be eaten without any sauce if you don’t feel like making it.
This is a good Salmon Cake weekend coming up. You’ll have plenty of time left over to have fun with this very quick and easy recipe. Maybe you’ll bring them to your Memorial Day party too!
If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥
If you like this recipe, try these other delicious fritters:
Crispy Vegetable Fritters (Paleo or Vegan)
Would you like to have more of these delicious healthy recipes sent to you each week? CLICK TO SIGN UP for my weekly email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Eat Well Enjoy Life.
Print
Quick and Easy Paleo Salmon Cakes with Avocado Cream
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A simple can of wild caught salmon turned it into a delicious dill flavored Salmon Cake that is crispy on the outside, moist on the inside.
Ingredients
Salmon Cakes
- 4 radishes, coarsely chopped, about ¾ cup
- 1 small shallot, coarsely chopped, about 2 tablespoons
- 1 clove fresh garlic
- 1 organic free range eggs
- 6 ounces wild canned salmon, (or left over cooked salmon)
- 1/4 teaspoon Celtic sea salt
- 1/4 teaspoon black pepper
- ½ cup dill, chopped, lightly packed
- 1 tablespoon almond flour*
- 2–3 tablespoons ghee, coconut oil or grass fed butter
Avocado Cream
- ½ cup avocado, packed, about 1 medium avocado
- 1 small garlic clove, chopped
- 3 tablespoons fresh lemon or lime juice
- 2 tablespoons extra virgin olive oil
- ½ cup parsley, cilantro, dill or basil, coarsely chopped
- ½ teaspoon Celtic sea salt
- 3–5 tablespoons water or more for desired consistency
Instructions
Salmon Cakes
- Put the the radishes, shallot, and garlic into a food processor and pulse until coarsely chopped.
- Drain the water out of the can of salmon. Press out as much water as possible by pushing the top onto the salmon after you open the can, allowing the water to drain out.
- Add the egg, salmon, salt, pepper, dill and almond flour to the food processor.
- Pulse to combine, don’t over process, you don’t want a paste.
- Form the salmon mixture into small flat cakes using ¼ cup of the mixture for each cake, about 6 cakes.
- Heat 2 tablespoons of the ghee or oil over medium heat in a large sauté pan. When the ghee is hot add the salmon cakes.
- Turn down to medium low, sauté for approximately 5 minutes on each side, or until well browned and cooked through. If necessary, add more ghee or oil when you flip them so they don’t stick.
- Make the Avocado Cream if using.
- Serve Salmon Cakes warm or at room temperature with Avocado Cream if using.
Avocado Cream
- Place all of the sauce ingredients in a food processor or blender and process until smooth.
- Add enough water to get a creamy consistency.
- Taste and add additional salt or lemon if desired.
Notes
Substitute coconut flour for nut free.
The nutrition break down is without the avocado cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Healthy, Paleo, Gluten Free, Dairy Free, Grain Free
- Method: Saute
- Cuisine: Paleo, Gluten Free, Dairy Free, Keto, Whole30
