Crispy Salmon Cakes (paleo, gluten free)

If you follow me on Instagram, you know I eat a lot of canned fish. In fact, I just got an email last week from a girl who was interested in my nutrition program, but was afraid that she would have to eat sardines! (First of all, that's hilarious. Secondly, you 100% do not have to eat sardines while doing Fueled+Fit.) If you're wondering what all the fuss is about, you can read more about my love affair with canned salmon here.

Today, I'm bringing you a whole new way to eat it. I've been making these salmon cakes a lot lately. I whipped them up one night when I was craving seafood, but didn't have anything fresh. I topped them with some avocado oil mayo (I like this brand and this one), mixed with fresh cilantro and a squeeze of fresh lemon. A hit with the fam! 

I like to make these in a big batch, so I have leftovers for lunch throughout the week - they are great tossed on a salad. Feel free to halve the recipe if that's more appropriate for you.

Note: Don't skimp on the fat! Ample cooking fat makes these guys extra tasty and crispy. My two favorites for this recipe are ghee or bacon fat. Be sure to choose well sourced fat - it matters!



Crispy Salmon Cakes

Makes 8 patty cakes

  • 2 7.5 ounce cans wild caught salmon (with the bones in and skin on, preferably)

  • 1/2 cup almond meal

  • 3 small eggs (or 2 extra large eggs)

  • 1/4 cup chopped fresh cilantro

  • 1 teaspoon dried dillweed

  • 1/2 teaspoon sea salt

  • 4 Tablespoons cooking fat of choice: grass fed ghee, grass fed butter, unrefined coconut oil OR reserved bacon fat (from pastured pork only)

Open cans of salmon and drain liquid. Add to large mixing bowl, and add almond meal, eggs, cilantro, dill and salt. Mix very well, until all ingredients are mixed through.

Heat 2 tablespoons of chosen cooking fat in a large skillet over medium-low heat. With hands, form 4 patties and lay them in the heated fat. Cover, and cook 2-3 minutes.

(Watch for smoking! When an oil goes beyond its "smoke point", it smokes (clever name, right?). The smoke means the fat is beginning to break down and release free radicals. This is NOT good fat to consume. So just keep your eye on the pan while things are sizzling away and keep it at an appropriate temperature.)

Flip patties over and cook another 2-3 minutes. They should be slightly browned and crispy. Remove from pan.

Add the next 2 tablespoons of fat, and repeat the process. 


For another great canned salmon recipe, check out my Salmon Salad.