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Ridiculously Easy Paleo Salmon Cakes (Whole30, Paleo, Keto, GF)

These healthy and freezer-friendly Paleo Salmon Cakes are outrageously tasty! Using canned wild salmon, this recipe is a speedy paleo, Whole30 compliant, or gluten-free dinner.

paleo salmon cakes on a plate with chimichurri and tomatoes

Living in the gorgeous Pacific Northwest, it is pretty much a requirement to love seafood. One of my favorite meals is grilled salmon with lots of fresh dill and thinly sliced lemon on top.

Taking some of those leftovers and turning them into paleo salmon cakes makes the most amazing use of that delicious and healthy fish. But, most of the time, I used canned salmon for a speedy and stupidly easy meal.

You have choices and they’re both delicious!

Should I Use Canned or Fresh Salmon?

It all depends on what you have! I have used wild-caught Alaskan Sockeye canned salmon (Costco) before, and leftover cooked salmon if I have any on hand.

If you use canned, make sure to drain it really well before using.

Salmon, onion, eggs, and other ingredients for paleo salmon cakes on a white board

What Kinds of Flour Should I Use?

I use almond flour and it works great. If you want to sub in your favorite gluten-free flour, go ahead. Coconut flour can be very dry and heavy, so I would increase the mayo by 1 tbsp.

If you consume grains, then using panko is my favorite way to make traditional salmon cakes.

Can I Freeze These Paleo Salmon Cakes?

Yes and please do! I cook the salmon cakes and allow to cool on a plate. Transfer to a parchment lined baking sheet and freeze until solid. Transfer to a freezer bag and they’ll store for three months.

To reheat: you can microwave for 60 seconds. Just don’t do it at work or everyone will hate you so hard.

While the microwave works, my favorite way to reheat is by adding them to a tray of roasted veggies in the oven. When you’re roasting your veg, add the frozen salmon cakes in the last 10 minutes of cooking the veg and they’ll crisp up perfectly. And now dinner is ready and just one pan has been dirtied.

And that means you rule.

a platter of paleo salmon cakes with cilantro and chimichurri

How to Make Paleo Salmon Cakes

*Detailed and printable recipe card at the bottom of the post.

Mix eggs and add the salmon. Flake to break up any large pieces.

Add the rest of the ingredients and stir to combine. Pinch some of the mixture to test the texture. Too dry? Add a bit more mayo (related: try homemade). Too wet? Mix in flour 1 tablespoon at a time.

3 photos showing the steps for making paleo salmon cakes

Make a golf ball sized ball and gently flatten it between the palm of your hands. Set aside and repeat until all the mixture has been formed into patties.

Heat a skillet over medium heat for at least 5 minutes. Add ghee or oil and let it warm up for 1-2 minutes. Add salmon cakes and cook until the bottom is light brown and has a crunchy sear (2-3 minutes). Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.

paleo salmon cakes cooking in a cast iron skillet

Serve over a bed of salad, Whole30 French Fries, or with a side of roasted veggies. Top with your favorite sauce; I used Homemade Chimichurri. You could even make the patties larger and turn these into salmon burgers.

Pro Tips/Recipe Notes

  • The types of salmon you use can impact the texture of these paleo salmon cakes. To test that the consistency is correct, take some of the mixture and roll it into a ball. If it is too sticky, you’ll want to add a bit more flour. If the mixture crumbles when you roll it, it is too dry and needs more mayo.
  • If you like peppers, feel free to add 1/3 cup of chopped peppers of choice.
  • I’m not going to tell you how to live your life, but these paleo salmon cakes are going to be 10 times better if you cook them in a cast iron skillet. Related: restoring a rusty cast iron skillet.
  • You can bake them in the oven if you’d like. Cook on a baking sheet at 400 degrees for 20 minutes, flipping halfway through.
  • Use a high heat oil like ghee, coconut, or avocado.

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a plate and platter of paleo salmon cakes

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a platter of paleo salmon cakes with cilantro and chimichurri
Print
Ridiculously Easy Paleo Salmon Cakes (Whole30, Paleo, Keto, GF)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These healthy and freezer-friendly Paleo Salmon Cakes are outrageously tasty! Using canned wild salmon, this recipe is a speedy paleo, Whole30 compliant dinner.

Course: Main Course
Cuisine: American
Keyword: fast weeknight whole30 dinner, paleo salmon cakes, whole30 salmon cakes
Servings: 10
Calories: 242 kcal
Author: Sarah Cook - Sustainable Cooks
Ingredients
Instructions
  1. Mix eggs and add the salmon. Flake to break up any large pieces.

  2. Add the rest of the ingredients and stir to combine. Pinch some of the mixture to test the texture. Too dry? Add a bit more mayo. Too wet? Mix in flour 1 tablespoon at a time.

  3. Make a golf ball sized ball and gently flatten it between the palm of your hands. Set aside and repeat until all the mixture has been formed into patties.

  4. Heat a skillet over medium heat for at least 5 minutes. Add ghee or oil and let it warm up for 1-2 minutes. Add salmon cakes and cook until the bottom is light brown and has a crunchy sear (2-3 minutes). Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.

Nutrition Facts
Ridiculously Easy Paleo Salmon Cakes (Whole30, Paleo, Keto, GF)
Amount Per Serving (2 cakes)
Calories 242 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 2g 10%
Cholesterol 52mg 17%
Sodium 191mg 8%
Potassium 179mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 10g 20%
Vitamin A 2.3%
Vitamin C 1.5%
Calcium 6.6%
Iron 8.8%
* Percent Daily Values are based on a 2000 calorie diet.

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These healthy and freezer-friendly Paleo Salmon Cakes are outrageously tasty! Using canned wild salmon, this recipe is a speedy paleo, Whole30 compliant, or gluten-free dinner. #sustainablecooks #salmoncakes #whole30 #paleo #keto #glutenfree

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6 comments on “Ridiculously Easy Paleo Salmon Cakes (Whole30, Paleo, Keto, GF)”

  1. These sound great – bookmarking! My great-grandmother used to make salmon croquettes but I never tried making them since I went GF.

  2. Would you recommend using smoked salmon? We get some every year for Christmas, and it would be nice to find another use/recipe. Thanks!

    • I think having SOME in there would be lovely but all smoked would be too overwhelming. My dad makes amazing smoked salmon and it’s a staple around here. I adore it with eggs and as an appetizer! If you want to be super indulgent (and eat dairy and grains) it is amazeballs with alfredo sauce over noodles.

  3. Wait a minute, who are you and what have you done with the real Sarah? Posting a recipe with mayo in it? I love salmon cakes and make them almost every week. As much as I love mayo, I actually don’t use it in these. I think the universe just flipped on its axis – you’re adding mayo and I’m leaving it out.

    • Ha, you found me out! I’ve been replaced by a pod person Joan.

      I prefer to use Greek yogurt in my salmon cakes, but with yogurt, they can’t be labeled as paleo. Blah.