Salmon Cakes

Salmon Cakes

Salmon is loaded with healthy, inflammation reducing omega-3 fatty acids which is one of the reasons you should eat wild caught fatty fish twice a week. Canned salmon provides a more budget friendly way to add it to your weekly meal rotation. Try serving these with a simple sauce made with mayo, lemon juice, fresh dill, and capers.

Makes: 3 servings

Basic Seedy Crackers

Prep time:

Total time:

Ingredients:
  • 2 (6 oz.) cans wild caught salmon
  • 2 large eggs, beaten
  • 3 tablespoons almond flour
  • ¼ cup finely chopped celery and/or bell pepper
  • ¼ cup finely chopped onion
  • 1 tablespoon mayonnaise
  • 1 tablespoon stone ground mustard
  • 1 clove garlic, minced
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • Zest of 1 lemon, optional
  • Avocado oil or ghee for cooking
  • Directions:
    1. Mix all ingredients together in a medium bowl. Form in to 6 patties.
    2. Heat a skillet over medium heat; add oil or ghee to coat the pan. Cook salmon patties 3-4 minutes until golden brown, flip and continue cooking an additional 2-3 minutes until heated through and browned on the second side.
    3. Salmon cakes can be served hot, room temperature, or cold. Store refrigerated.

To learn more about how working with a nutritionist can help you create balanced meals with foods you love, schedule a free 15 minute call.

Amber Hanson