These salmon cakes are soooo good and pretty easy if you get deboned canned salmon. If you get the cans with bones (which I have) it doesn’t take too long to debone, but you’ll need to add a few more minutes to prepping.
This recipe comes to us from Cave Cookery. It is an amazingly healthy people pleaser – yes, even the little people! It is paleo, Whole30, low carb, health foodie-approved!
WHOLE 30 SALMON CAKES
Prep Time: 20-30 minutes
Cook Time: 30 minutes
Total Time: 50-60 minutes
- 1 – 14 oz. can pink or red salmon
- 1 cup sweet potatoes, mashed
- 2 large eggs, beaten
- ½ cup almond flour or meal
- ½ cup Italian Parsley, minced
- 2 scallions, whites and greens, thinly sliced
- 1 Tbsp. Old Bay Seasoning
- 1 tsp. salt
- 1 tsp. hot sauce, optional
- ½ tsp. paprika or smoked paprika
- ¼ tsp. ground black pepper
- zest from 1 lemon
- 2 Tbsp. melted ghee, divided
- Remoulade Sauce
- Italian Parsley
- Lemon Wedges
Preheat the oven to 425F. Line a large rimmed baking sheet with parchment paper.
Drain the salmon. Crumble the fish into a large mixing bowl. Remove the large bones, crumble the small ones, and flake the fish. Add the sweet potato, eggs, almond flour, parsley, scallions, Old Bay Seasoning, salt, hot pepper sauce, paprika, black pepper, and lemon zest. Mix well and refrigerate for 10 minutes.
Brush the parchment paper with melted ghee (reserve some for the cakes). Use a 1/3 cup measuring cup to scoop the cakes and drop them onto the baking sheet. The patties should be about 1 inch thick. Brush the tops of the cakes with ghee. Bake for 20 minutes. Flip each patty, brush with ghee, and return to the oven. Bake an additional 10 minutes until golden brown and crisp.
Serve with a dollop of remoulade, a sprinkle of parley, and a wedge of lemon.