Quick & Easy Salmon Cakes

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This 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: