Quick & Easy Salmon Cakes

SalmonCakesFromPracticalPaleo2-2This is a guest post from Diane Sanfilippo, author of Practical Paleo and the wildly popular blog, BalancedBites.com.

Diane often leaves a lot of space to make her recipes your own, and this one is no exception. This recipe can easily be modified to switch up flavors, or for those following a low FODMAP diet.

If you’re looking to dress-up the wild canned salmon you’ve been buying, this is the recipe for you! It’s quick and easy, and it can be made mostly from the ingredients you tend to have on-hand.

Bonus recipe: Use Primal Kitchen™ Mayo to make an amazing dipping sauce/topping for these salmon cakes using the recipe at the bottom of the page.

Yield: 4 patties (2 servings)

Prep Time: 10 minutes

Cooking Time: 20 minutes

  • 2 6-ounce cans of wild salmon, drained
  • 2 eggs, beaten
  • 3 tablespoons minced shallots
  • 1-2 cloves garlic, minced or grated
  • 2 tablespoons green onions (scallions), minced
  • 1 teaspoon Savory Spice Blend (see recipe below)
  • 2 teaspoons gluten-free mustard (optional)
  • 1-2 teaspoons coconut flour (optional, may use 1 tablespoon almond flour or other nut/seed flour if you prefer)
  • 1/4 cup coconut oil, ghee, or butter

Savory Spice Blend:

Yield: 5 1/2 tablespoons

  • 1/2 tablespoon rosemary
  • 1/2 tablespoon sage
  • 1 tablespoon coarse sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1 teaspoon black pepper

Combine the salmon, eggs, shallots, garlic, green onions, Savory Spice Blend, and mustard (optional) in a small mixing bowl. If the consistency is runny, sift the coconut flour over the mixture, and combine well.

In a large pan over medium heat, melt enough coconut oil to create a layer about 1/4-inch thick. Form the salmon mixture into 4 equally sized patties, and place them in the pan, all at once or two at a time. Allow the patties to brown on one side before flipping and cook all the way through.

Serve warm or cold as leftovers.

Dipping Sauce:

  • 1/4 cup Primal Kitchen Mayonnaise
  • 2 tablespoons chopped dill pickles
  • a few pinches of chopped fresh dill (or use dried dill)
  • freshly ground black pepper to taste

Change It Up!

Change the seasonings for a new taste experience—try a Curry Spice Blend instead of Savory.


Leave out the shallots, garlic, and green onions—season with extra fresh herbs. Do not use the coconut flour or coconut oil.


TAGS:  guest post

About the Author

If you'd like to add an avatar to all of your comments click here!

17 thoughts on “Quick & Easy Salmon Cakes”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. I love dill, so I added lots of extra dill both to the fish cakes and to the sauce. Good stuff—-

  2. I might make these tonight, with canned crab instead of salmon. Do any of you foodies know if the spices would work with this swap?

      1. They were pretty good. My husband liked them, but I felt the spices would have done salmon a little more justice! My kids ate them, including one that struggles with any type of seafood, so they couldn’t have been too bad. 🙂

  3. I went Indian with these substituting some cold mashed cauliflower as the binder (salmon cakes can be made with mashed potato so the cauli does the same job). I chopped the cauli small-ish and sauteed it in some butter. Lid on, steam for five minutes, let cool with lid off to dry it out. Nutty and nice.

    I added in turmeric, cumin and chile. Lots of parsley and black pepper. Mustard mayo on the side.

    Dinner was the salmon cakes, pumpkin chips and some sauteed green chard.

    Good way to use canned salmon which is a wonderful (and cheap) way to get your oily fish.

      1. Just regular pumpkin wedges from a smallish pumpkin like a buttercup. You cut them about the size of a potato wedge (which is the natural shape of a a pumpkin anyway). You can dust them in a spice mix but I just use some black pepper.

        Skillet, oil, butter for color, medium heat, lay the wedges down, brown, turn over, heat down. Lid on for a few minutes but not too long as you want them to still be firm not falling apart.

        Salt. Wow.

        Thin pumpkin cooks very quickly. Keep them to about 1cm (1/2″) and by the time you’ve browned each side gently they are about done. Test with a knife.

    1. Bravo! Sounds delicious. Ive made them, now Im about to fry them. cant wait to try.

  4. Thanks for sharing this one, Mark & team!!

    Glad you guys are enjoying this recipe! Feel free to join me anytime over on Instagram and/or Periscope to connect.


    I also have another new sauce recipe that would work on these salmon cakes (or if you make them with crab too) that uses the PK Mayo and is insanely delicious — check it out here:

    See you all on the Internets!

  5. Nice, I got to use those cans of salmon I was saving for when my wife went out of town and i was rolling batchelor and didn’t want to go shopping. Great success!

  6. I was just wondering what the author suggests be done with the leftover coconut oil. That is a lot of oil to heat up and fry with; since I assume quite a bit of it remains in the pan left over after the cooking is completed. Is this typically poured into a container to fry with again? (Fishy flavored coconut oil for another day?) If not, then that is too wasteful and expensive for me. So long as the oil isn’t heated to the smoking point then I see no reason why it couldn’t be kept. Thoughts? Thanks!

    1. I was wondering the same thing… I didn’t put a full 1/4 inch deep of oil, maybe half that… It actually cooked off or soaked in to the patties. There was not much left in the pan. The patties came out nice and browned but not too oily. It was good. I would make it again.

      1. I use 1 can salmon and 2 eggs.. just work the eggs in w/ your hands and drop them (they will be wet) into HOT butter fry pan no binder. they get crispy and are delish.. serve mine with coleslaw.

  7. We loved these – particularly our 9 year old. Thanks 🙂