Paleo Salmon Cakes are the perfect healthy weeknight dinner. This recipe is a simple and delicious, gluten free, dairy free, and paleo. Loaded with Omega 3’s, healthy fats and veggies to give you the perfect balance of nutrients.
Happy Tuesday I hope you are enjoying this amazing month of July. The weather here in Cincinnati has been wet, but oh so cool with only a handful of sticky hot days.
I got to go on a nice long bike ride with my girl Tami last week and we enjoyed every sunny cool moment of it. Tami has an adorable little Maltipoo named Charlie who rode in a basket on the front of her bike and we got tons of oohs and ahhs as we passed other bikers and Charlie got lots of treats when we stopped for lunch.
Later when I was home thinking of what to do for dinner, salmon was in the fridge but I was craving crab cakes.
Usually, I’ll put salmon on a baking sheet top it with some herbs and citrus juice, and bake it for dinner. I decided to get creative with my piece of salmon and come up with something a bit more uncommon and unique, but… not. I mean we have all heard of crab cakes and most of us have eaten them and love them. So, I thought why not make some salmon cakes and better yet, make them paleo.
Are you a crab cake fan? Well if the answer is yes, you are going to be loving all over this recipe! LOVING!
Baked and Flaked Salmon smashed together with sautéed veggies, and spices quickly fried and then topped with mashed avocado. Damn good stuff! Damn good for you too. Food to fuel your body so you are a mean lean fighting machine. Salmon is rich in protein and healthy fats, it’s good for your health, and it tastes delicious.
Bonus they are ready to gobble up lickity split. Perfect served alongside a fresh garden salad for the perfect light and healthy dinner.
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- [br][b]Salmon:[/b]
- 1 1/2 pound fresh salmon
- 1/2 lemon
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- [br][b]Vegetable Mix:[/b]
- 1 teaspoon extra virgin coconut oil
- 3/4 cup small-diced red onion, 1 small onion
- 1 cups small-diced celery, 2 large stalks
- 1 red bell pepper, trimmed small- diced
- 1/4 cup minced fresh flat-leaf parsley
- 1/4 teaspoon hot sauce {Franks}
- 1 1/2 teaspoons Italian seasoning mix
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- [br][b]Cakes:[/b]
- 1 cup almond flour
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- 1 tablespoon extra virgin coconut oil, divided
- [br][b]Toppings:[/b]
- 1 Avocado, pitted and mashed
- 1 tablespoon chopped parsley
- Preheat the oven to 400° F.
- Place the salmon on a sheet pan, skin side down, squeeze lime juice over salmon and sprinkle salt and pepper over top. Roast for 15 to 20 minutes, until just cooked.
- Remove and set aside to cool slightly.
- While salmon is cooking, place 1 teaspoon of the coconut oil in non stick pan over medium- high heat to melt.
- Once melted add the onion, celery, red bell peppers, parsley, hot sauce, Italian seasoning, sea salt and black pepper. Cook stirring until vegetables start to soften, about 4-5 minutes.
- Remove and set aside.
- In a large mixing bowl add eggs, dijon and almond flour, mix to combine. {will be very thick}
- Flake the cooled salmon into mixing bowl with egg mix. Add the vegetable mixture and mix well.
- Heat 1/2 teaspoon of coconut oil in same large non stick pan over medium heat.
- In batches scoop salmon mix into 2 tablespoon size bowls and pack with hands, add the salmon cakes to pan and cook for 3 to 4 minutes on each side, until browned.
- Place on servig plate.
- Top with a dollop of mashed avocado and sprinkle of parsley.
- Serve
Avocado Lime Cilantro Dressing
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These are so very much my cup of tea. I love the way you described the lean mean results of eating them. Lol. And that totally makes me want to make them all the more.
Thanks Katie, gotta keep us lean mean fighting machines! 🙂
Loving this!!
Thanks Megan.
Salmon is my favorite fish. I usually season it (lately it’s been with blackened seasoning) and then we grill it. I love that you stepped outside of the box and made salmon cakes with your piece of salmon. Great idea, Amy!
Thanks Julie. Its always nice to mix it up a bit. Salmon is our families favorite fish so we eat a lot of it, and this was a huge hit with everyone.
What a great idea to turn salmon into a remake of crab cakes. These look fantastic – pinned for the weekend!
Thanks Kristi!
Do you think it would turn out if I substituted coconut flour for almond flour? Just found out I can’t have almonds or gluten. Thanks!
Hey Renee, I think you should be fine using almond flour.
Hi wondering if you think this would be ok with canned salmon?
Tiffany, Yes a good quality Salmon will work!
Absolutely fabulous! I didn’t have a fresh bell pepper (winter right now) so I used my canned roasted red’s which was delightful. I seriously love this recipe!! Thank you so much for putting it out there:)