Make-Ahead Paleo Salmon Cakes Recipe
Serves: Makes 6-7 salmon cakes (2-3 servings)
With just a handful of ingredients, this one-bowl recipe packs protein and omega-3s. Keep a batch in the fridge and re-heat for quick meals. I enjoy these salmon cakes with soup or salad. They also make a hearty breakfast, topped with over-easy eggs.
For the salmon cakes:
  • 2 6oz. cans wild salmon (such as this brand), liquid drained off
  • ¼ cup sweet potato or butternut squash puree (canned or fresh)
  • 2 eggs
  • 2 Tbs. coconut flour, available here
  • ¼ cup finely sliced scallions
  • 2 tsp. coconut aminos, available here
  • 1 tsp. Dijon mustard
  • Pinch of salt and black pepper
To brown before serving:
  • 2 Tbs ghee or coconut oil
Optional, for serving:
  1. Line a baking sheet with parchment paper and preheat the oven to 350.
  2. In a bowl, combine all ingredients with a fork. Form into 6-7 patties on the baking sheet.
  3. Bake patties until firm, about 30 minutes.
  4. If making these ahead, let the baked salmon cakes cool completely and store in an airtight container in the fridge for up to a few days. The salmon cakes can be browned immediately after baking or after being made ahead and stored in the fridge.
  5. When ready to serve, heat the oil in a skillet over medium heat. Cook the salmon cakes in batches until browned and hot, a couple minutes per side.
Recipe by Empowered Sustenance at