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 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!
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.
- 4 radishes, chopped about ¾ cup
- 1 small shallot, 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
- 1 large, ripe avocado, chopped
- 1/4 cup packed fresh cilantro or basil leaves
- 1/4 teaspoon Celtic sea salt
- fresh ground black pepper
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1–2 tablespoons water as needed
- Pulse the radishes, shallot, and garlic in a food processor 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.
- Beat the eggs in a bowl, add to the food processor along with the salmon, salt, pepper, dill and almond flour.
- Pulse to combine, don’t over process, you don’t want a paste.
- Heat 2 tablespoons of the ghee or oil over medium heat in a large sauté pan.
- Form the salmon mixture into small flat cakes using ¼ cup of the mixture for each cake, about 6 cakes.
- 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.
- Serve warm or at room temperature with avocado cream (optional).
- 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 and pepper if desired.
Substitute coconut flour for nut free.
The nutrition break down is without the avocado cream.
- Category: Healthy, Paleo, Gluten Free, Dairy Free, Grain Free