These salmon cakes turn out great because they’re using all Paleo ingredients, so you do not have to worry that you are not following the right program. Take for example the use of onions, garlic and dill, which will provide tons of flavor to cakes without deviating from its path of Paleo perfection.
They This broad adding in the right seasonings to bring out the flavor of the fish without overpowering it. Just a little paprika and cumin does the job, and these salmon cakes deserve a place on your regular menu.
Paleo Salmon Cakes
- 2 cans of salmon drained
- 2 tbs of green onions, minced
- 2 tbs shallots, minced
- 2 cloves of garlic, minced
- 1 tbs fresh dill, chopped,
- 2 eggs
- 1/2 tsp Paprika
- 1/4 tsp salt
- 1/4 tsp fresh black pepper
- 1/2 tsp cumin
- 1-2 tbs coconut flour
- coconut oil
- Add salmon, green onions, shallots, garlic, and dill to a bowl.
- In a separate bowl, whisk the egg, then add the spices and whisk till combined.
- Add the egg mixture to the salmon and mix with your hands till combined.
- Most likely your mixture will be pretty wet, sift in 1 tbs of coconut flour and combine again. If still to wet add in the 2nd tbs of coconut flour. I need 2 tbs to get a good texture for the salmon cakes to form a good circle and not break apart.
- Heat a skillet with about 1/4 inch high of coconut oil on medium heat. The cakes should sizzle slightly when they are dropped in, but to high of heat will burn them.
- Cook the cakes for approximately 4 minutes on each side turning once browned.