Best Ever Salmon Cakes

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Do you have a go-to recipe? One that you make so frequently, you don’t even need to consult a recipe? Mine is 100% these Salmon Cakes! A few years ago my husband and I did the Whole30 (I did it for elimination diet purposes, but more on that for another post!) and I found this recipe from Melissa at WellFed . And years later…I still make it monthly! It’s definitely a staple in mine and my hubs’ diet, mainly because it’s high in protein (from the salmon and eggs) and SO DELICIOUS.

I’ve tried a few different variations over the years, but the recipe below is what I make most frequently. I think the most important ingredients (besides the salmon and sweet potatoes!) is the Lemon Zest. I’ve made it without and trust me, you’ll regret it!

Ingredients:

2 cans of Wild Planet Pink Salmon

2 large Sweet Potatoes

1/2 cup Almond Flour

2 Eggs

1 Lemon: Use both Zest and Juice

1 Tbsp Hot Sauce

1/2 Tbsp Old Bay Seasoning

1/2 Tbsp Smoked Paprika

Pepper, to taste

Directions:

  1. Pre-heat oven to 425F degrees. Spray baking pan with olive oil (or coconut oil).

  2. Microwave sweet potatoes for 8-10 minutes (can vary based on size of potatoes)

  3. Drain canned salmon, add to bowl with eggs and almond flour. Cut sweet potatoes in half, scoop out middle and add to bowl. Mix all ingredients to get.

  4. Zest lemon into bowl, followed by juice and seasonings. Mix thoroughly.

  5. Using 1/3 measuring cup, scoop onto baking pan and press down gently with flat side.

  6. Bake for 18 minutes. Then flip and bake for another 10 minutes. In previously ovens I have baked for 20-22 minutes but when we moved I found that 18 minutes worked “best”.

My favorite ways to serve them: topped with Frank’s Hot sauce or a squeeze of lemon juice and a side of broccoli, on top of a spinach salad with Balsamic-Dijon Dressing, or in a Buddha Bowl with quinoa, roasted brussel sprouts and chickpeas!

The Salmon Cakes themselves are gluten-free, dairy-free and paleo. They’re low FODMAP friendly if kept to one cake (it’s hard!). If you know that you tolerate sweet potatoes well, you can bump it up to 2 cakes.

Let me know if you make them!

-Liz

Elizabeth Smith1 Comment